Koraishutir Ghugni (Green Peas Curry)

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Any preparation with green peas or ‘koraishuti’ is loved by all in our family. ‘Koraishutir Ghugni’ is cooked now and then at our place. I prefer to cook it in pressure cooker, you may cook in pan or kadai too. The sweet gems are much loved when I serve with bread for breakfast during winter. I’m sure you all going to love it too.

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Ingredients to serve 4

  • Matar or Green Peas – 2 cups
  • Potato – 1 (Big – cut into small cubes)
  • Cumin Seeds – ½ tsp
  • Bay leaf – 1
  • Asafetida or Hing – 1 pinch
  • Ginger Paste – 1 ½ tsp
  • Turmeric Powder – ¼ tsp
  • Cumin Powder – ½ tsp
  • Red Chilli Powder – ¼ tsp
  • Garam Masala Powder – ½ tsp
  • Mustard Oil – 1 Tbsp
  • Sugar – ½ tsp
  • Salt – Ta taste

For Dry Masala:

  • Cumin Seeds – ¼ tsp
  • Dry Whole Red Chilli – 1

Steps:

  1. Heat oil in a pressure cooker and temper the oil with cumin seeds, bay leaf and asafetida. When the cumin seeds start to crackle add ginger paste and potatoes. Mix well and sauté for 2-3 minutes.
  2. Next add all the dry masalas and green peas.
  3. Adjust salt and sauté for few more minutes.
  4. Now add bay garam masala Powder and sugar. Adjust Salt.
  5. Add water just to cover the vegetables. Close the lid and cook till first whistle and on low heat for another 2 to 3 minutes. Let the pressure release of its own.
  6. While the Koraishutir Ghugni is cooking, meanwhile prepare the ‘Bhaja Moshla’. Dry roast cumin seeds and dry red chilli in a dry pan. Grind it into a coarse powder.
  7. Sprinkle some ‘Bhaja Moshla’ on ‘Koraishutir Ghugni’ and serve with bread or roti.
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