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Hare Matar Ki Ghugni
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5 from 2 votes

Hare Matar Ki Ghugni

Hare Matar ki Ghugni or Green Peas Ghugni/Ghugri recipe. Simple and easy to make fresh green peas preparation in Indian spices for breakfast or evening snack.
Prep Time5 mins
Cook Time10 mins
Course: Breakfast, Evening Snacks, snacks
Cuisine: Indian, Uttar Pradesh
Keyword: Ghugni recipe, Green Peas recipes, Hare Matar ki Ghugri
Author: Swati


  • Cup Green Peas/Hare Matar(preferably fresh) can also use frozen
  • Ginger piece small(1")
  • 1-2 Green Chilies(optional) use as per heat tolerance
  • 1 tsp Cumin Seeds
  • 1 tsp Coriander Powder
  • 1 tsp Amchoor/Dry Mango Powder optional
  • ½ tsp Red Chilli Powder or as required
  • 1-2 tbsp Sarson ka Tail/Mustard Oil
  • Salt to taste


  • In a pan boil water. Add shelled and washed fresh peas. Keep for 1-2 minutes. Do not boil peas .
  • Drain water and keep peas aside. When using frozen peas skip this step.
  • In a pan heat oil till smoking point. Cool a bit and then cumin seeds. When using other plant based oil do not heat till smoking point.
  • When seeds crackle, add ginger and green chilli paste. Sauté for few seconds then add coriander powder, amchoor powder, red chilli powder and salt.
  • Add peas then mix well. Add 2-3 tbsp of water, cover the pan with lid and cook for about 5 minutes on medium flame. Peas should be soft not mushy.
  • Serve hot with dash of lemon juice or just like that!

Pressure Cooker Method for Ghugni

  • Pressure cook it to only 1 whistle and do not add lots of water, just sufficient not to burn  peas at bottom.



In place of amchur powder, add 1 pureed or finely chopped tomato. Add tomato after adding ginger green chilli paste.