MATAR GHOOGNI(PLEASE SWITCH ON THE CAPTION FOR RECIPE)

Video Description This video demonstrates the preparation of Ghugni, a popular and flavorful traditional Indian dish (particularly prominent in Eastern India, like West Bengal) made from boiled yellow peas cooked in a rich, spiced gravy. The video covers the entire process from mixing the blended tomato-ginger paste with aromatic spices to simmering the peas and garnishing with fresh herbs. Ingredients List Boiled Yellow Peas (soaked and boiled ahead of time) Tomatoes (chopped, to be blended) Ginger (chopped, to be blended) Green Chillies Cooking Oil (preferably mustard oil) Cumin Seeds Bay Leaves Whole Spices (Cinnamon sticks, Cardamom pods, Cloves) Cumin Powder Coriander Powder Turmeric Powder Salt Red Chilli Powder Garam Masala Powder Black Pepper Powder Water Fresh Coriander/Cilantro Leaves (finely chopped) Cooking Procedure Prepare the Base Paste: Blend the chopped tomatoes, ginger, and green chillies together into a smooth paste. Set it aside. Heat the Oil & Temper: Heat a generous amount of cooking oil in a pan or kadai. Once the oil is hot, add cumin seeds, bay leaves, and the whole spices (cinnamon, cardamom, and cloves) to let them crackle and release their aroma. Cook the Paste: Pour the prepared tomato-ginger-chilli paste into the hot oil. Stir well and cook until the raw smell disappears and the oil starts to separate from the mixture. Add Ground Spices: Season the mixture by adding cumin powder, coriander powder, turmeric powder, salt, and red chilli powder. Stir continuously to evenly mix the spices into the gravy base. Incorporate the Peas: Add the pre-boiled yellow peas into the spiced gravy base. Mix thoroughly so that the peas are well coated with the masala. Simmer with Water: Pour in enough water to achieve a gravy-like consistency. Stir well, cover the pan with a lid, and let it simmer for a few minutes to allow the flavors to meld. Final Seasoning & Garnish: Remove the lid, then sprinkle in garam masala powder, black pepper powder, and a generous handful of finely chopped fresh coriander leaves. Give everything a final stir. Serve: Cover the pan one last time for a brief moment to lock in the flavors, then turn off the heat. Transfer the hot Ghugni to a serving bowl.