Ghugni with Panner !

Ghugni is a popular snack or street food from Eastern India, particularly in Bengal, Bihar, and Odisha. It is typically made with dried white peas or yellow peas, but for a twist, you can add paneer to it, making it a heartier dish.

Ingredients:

For Ghugni:

• 1 cup dried yellow peas (soaked overnight)

• 1 medium-sized potato peeled and diced)

• 2 tomato (chopped)

• 2-3 green chilies (slit)

• 1-inch piece of ginger (grated)

• 1 tsp turmeric powder

• 1 tsp cumin seeds

• 1 dried red chili

• 1 tsp garam masala

• 1 tsp coriander powder

• 1 tsp cumin powder

• 1 tsp red chili powder

• Salt to taste

• 1 tsp sugar

• 2 tbsp mustard oil

• Fresh coriander leaves (for garnish)

  
  

For Paneer:

• 200 grams paneer (cubed)

• 1/2 tsp turmeric powder

• 1/2 tsp red chili powder

• Salt to taste

• 2 tbsps oil (for frying paneer)

Instructions:

Preparing the Ghugni:

1. Soak the peas: Soak the dried peas overnight or for at least 8 hours. Drain and rinse them before cooking.

2. Pressure cook: In a pressure cooker, add the soaked peas, diced potatoes , a pinch of turmeric, and salt. Add enough water to cover the peas. Pressure cook for 3-4 whistles until the peas are soft but not mushy. Set aside.

3. Marinate: Toss paneer cubes in turmeric, red chili powder, and salt.

4. Fry paneer: Heat oil in a pan and shallow fry the paneer cubes until golden on all sides. Remove and set aside.

5. Tempering: Heat mustard oil in a deep pan. Once the oil is hot, add cumin seeds and dry red chili. Let them splutter.

6. Saute aromatics: Add the chopped tomatoes, green chilies, and ginger pest and cook until they soften and the oil starts to separate.

7. Spices: Add turmeric powder, cumin powder, coriander powder, red chili powder, and garam masala powder. Cook the spices for a minute until they release their aroma.

8. Cook peas: Add the boiled peas and potatoes into the pan, mixing well with the spices. Add some water to adjust the consistency, allowing the mixture to simmer for 5-10 minutes. Add salt and sugar to taste.

9. Final mix: Add the fried paneer cubes to the simmering Ghugni and stir gently. Let it cook for another 5 minutes so the paneer absorbs some flavors.

10. Garnish: Sprinkle fresh coriander leaves on top.

Serving:

Serve hot with sliced onions, chopped green chilies, You can also pair it with flatbreads or serve it as a standalone snack. Enjoy your flavorful Ghugni with paneer!