- Can I use canned peas?
- Yes, add them in the last 2 minutes.
- Too thick?
- Add water until it's stew-like.
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.
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
Shopping List (0)
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
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