Peas and potatoes cooked in a Bihari style (Matar ki ghugni) from Vegetarian India: A Journey Through the Best of Indian Home Cooking (page 103) by Madhur Jaffrey

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Chapatis; Plain Delhi parathas (Dilli kay tikaunay parathay); Puffed fried breads (Poori)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • joeljkp on May 11, 2025

    Easy dish, satisfying. I used 1 chili for mild but noticeable heat, frozen peas, and about double the potatoes. I cooked the potatoes using the SeriousEats method, so pre-peeled and cut, started in cold water.

  • MelMM on March 08, 2015

    Rather bland. I think this would be better if the onions were cooked longer, until they start to brown, rather than just soften. This would be more like 20 minutes instead of the 5 minutes specified in the recipe. Also, like every single recipe in this book I've tried, it needed more salt.

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