Spicy Bengali Pea Curry with Fried Egg (Ghugni)

Ghugni is an iconic Eastern Indian street food, a spicy pea curry eaten for breakfast or snack. The secret is layering spices. The runny yolk of a fried egg on top acts as a natural sauce, enriching this intense dish.
🕒 Prep Time 15 mins
🍳 Cook Time 25 mins
Total Time 40 mins
🍽️ Servings 2 servings
🔥 Calories 450 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Wok or Deep Pan
  • Small Pan (for eggs)

Allergen Information

⚠️ Egg

Instructions

1

Boil peas until tender but not mushy. Drain.

Tip: Keep bite texture.
2

Sauté chopped onion in oil until golden.

Tip: Caramelization adds sweetness.
3

Add garlic and spices. Cook 30 seconds.

Tip: Bloom spices in oil.
4

Add peas, salt, and splash of water. Simmer 5 mins.

Tip: Creates a thick gravy.
5

Fry sunny-side up eggs.

6

Serve curry topped with egg and cilantro.

Tip: Don't cook cilantro; serve fresh.

Recipe FAQ

Can I use canned peas?
Yes, add them in the last 2 minutes.
Too thick?
Add water until it's stew-like.

Ingredients

  • 2 cups Green Peas (fresh or frozen)
  • 1 small Red Onion
  • 2 cloves Garlic
  • 1 tsp Garam Masala
  • 1 tsp Kashmiri Chili Powder
  • 1/2 tsp Ground Cumin
  • 1/4 cup Fresh Cilantro
  • 2 large Eggs
  • 3 tbsp Vegetable Oil