Egg Ghugni
A hearty and flavorful Bengali curry made from dried yellow peas, potatoes, and spices, topped with boiled eggs. It's a beloved Kolkata street food that's perfect for a satisfying breakfast or snack.
For 4 servings
5 steps. 45 minutes total.
- 1
Step 1
- a.Prepare Peas and Eggs
- b.Wash the dried yellow peas thoroughly and soak them in ample water for at least 8 hours or overnight.
- c.Place the eggs in a saucepan, cover with cold water, and bring to a boil. Cook for 10 minutes to hard-boil them. Drain, cool in cold water, peel, and set aside.
- 2
Step 2
- a.Pressure Cook Peas and Potatoes
- b.Drain the soaked peas. Transfer them to a pressure cooker along with the diced potato.
- c.Add 4 cups of water and 1/2 teaspoon of salt. Secure the lid.
- d.Cook on high heat until the first whistle, then reduce the heat to medium and cook for another 10-12 minutes (or 4-5 whistles).
- e.Turn off the heat and allow the pressure to release naturally. The peas should be soft but not mushy.
- 3
Step 3
- a.Prepare the Masala Base
- b.Heat mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it is very hot and slightly smoking. This mellows its pungent flavor.
- c.Reduce the heat to medium, add the bay leaf and cumin seeds. Let them sizzle for 30 seconds.
- d.Add the hing, followed by the finely chopped onions. Sauté for 7-8 minutes, stirring occasionally, until the onions are soft and golden brown.
- e.Add the ginger-garlic paste and slit green chilies. Cook for 1-2 minutes until the raw smell disappears.
- f.Add the chopped tomatoes and cook for 5-6 minutes, until they soften and turn pulpy.
- 4
Step 4
- a.Combine and Simmer the Ghugni
- b.Add the turmeric powder, red chili powder, cumin powder, and coriander powder. Stir and cook the spices for 2 minutes until fragrant and the oil begins to separate from the masala.
- c.Pour the cooked pea and potato mixture (along with its cooking water) into the kadai. Mix everything gently.
- d.Add the remaining 1 teaspoon of salt and the optional sugar. If the gravy is too thick, add up to 1 cup of hot water to reach your desired consistency.
- e.Bring to a simmer and cook for 5-7 minutes, allowing the flavors to meld. Gently mash a few peas against the side of the pan to naturally thicken the gravy.
- f.Stir in the garam masala powder, mix well, and turn off the heat.
- 5
Step 5
- a.Assemble and Serve
- b.Cut the hard-boiled eggs in half lengthwise.
- c.Ladle the hot ghugni into serving bowls.
- d.Place two egg halves on top of the ghugni in each bowl.
- e.Garnish generously with fresh chopped coriander leaves and raw chopped onions.
- f.Serve immediately with a lemon wedge on the side to squeeze over before eating.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the peas overnight is crucial for a soft, creamy texture and even cooking.
- 2For an authentic Bengali flavor, do not skip the mustard oil. Heating it properly before adding spices is key.
- 3To thicken the gravy naturally, use the back of your spoon to mash some of the cooked peas and potatoes directly in the pan.
- 4The final garnish of raw onion, cilantro, and a squeeze of lime is essential for the classic street-food taste and texture contrast.
- 5For extra flavor, you can make small slits in the boiled eggs and lightly fry them in a teaspoon of oil with a pinch of turmeric and chili powder before adding them to the ghugni.
Adapt it for your goals.
Vegan Ghugni
Simply omit the eggs to make a delicious vegan version. The base curry is naturally plant-based.
Mutton GhugniMutton Ghugni
A popular variation in Kolkata. Sauté 250g of small, bone-in mutton pieces with the onions until browned, then pressure cook them with the masala before adding the boiled peas.
Tangy TwistTangy Twist
For a tangier flavor, add 1 teaspoon of tamarind paste or 1/2 teaspoon of amchur (dry mango powder) along with the other powdered spices.
With CoconutWith Coconut
Add a few tablespoons of thinly sliced or grated fresh coconut as a garnish for a different texture and a hint of sweetness.
Why this is on our healthy list.
Rich in Protein and Fiber
The combination of yellow peas and eggs provides a powerful punch of both plant-based and animal protein, essential for muscle repair and growth. The high fiber content from the peas aids digestion and promotes a feeling of fullness.
Provides Sustained Energy
Dried peas and potatoes are excellent sources of complex carbohydrates, which are digested slowly to provide a steady and sustained release of energy, preventing sudden blood sugar spikes.
Packed with Essential Minerals
This dish is a good source of minerals like iron, magnesium, and potassium, which are vital for healthy blood production, nerve function, and maintaining normal blood pressure.
Frequently asked questions
One serving of Egg Ghugni (approximately 1.5 cups) contains an estimated 350-400 calories. This can vary based on the amount of oil used and the size of the potato and eggs.