Matar ki Saloni or Ghughuri or Ghugni Recipe - A Vegan's Delight
Matar ki Saloni or Ghughuri or Ghugni recipe is made out of green peas and thinly sliced new potato during the winters. Main ingredients of ghugni are green peas and potato but this is incomplete without green garlic leaves.
Ingredients
- 300 gram Green Peas Matar
- 150 gram Potato 2 small potato or aloo thinly sliced (Salli potato means, thin sticks of potato)
- 20 gram Garlic leaves Lehsun ke patte
- 15 gram Coriander Leaves Hara Dhaniya
- 1 inch Ginger Adrak
- 3 piece Green Chilli Hari Mirch
- 0.5 teaspoon Cumin seeds Jeera
- 0.25 teaspoon Salt Please adjust it to suit your taste
- 0.25 teaspoon Turmeric powder Haldi
- 2 tablespoon Oil Tel
- 0.5 cup Water or as required
- 2 tablespoon Coriander Leaves Hara Dhaniya finely chopped for garnishing
Instructions
- Make paste of ginger, garlic leaves, green chilli, and coriander leaves in a blender.
- Heat oil in a pan or kadhai on medium flame.
- Add cumin seeds to heated oil in pan.
- Add green peas and potato. Sauté for 2-3 min.
- Now add the green paste from step 1, turmeric powder and salt. Mix it well. Cover it and let it cook for 2-3 min.
- Add water, mix it and cover it to let cook further.
- Stir in between and cook till potato and peas are soft or mushy.
- Matar ki Saloni or Ghugni is ready, sprinkle chopped coriander and serve piping hot.
Notes
- Use fresh green peas and new potatoes for best results.