Bengali Cuisine,

Corn Ghugni

December 17, 2013 Motions and Emotions 5 Comments

Corn Ghugni is a delicious side dish which can be paired with any kind of Indian bread. Ghugni is an authentic recipe from Eastern part of India, especially West Bengal. It is a gravy based curry prepared with dried white peas. I have replaced the dried white peas with corn kernels and made this innovative dish. Unlike, ghugni this dish is not so spicy as the corn kernels are sweet in taste. However, the corn ghugni is a flavourful side dish.

You can either use frozen kernels or the fresh ones. When you are using frozen kernels one whistle is enough, however, for the fresh kernel you might require 2 to 3 whistles. I have used frozen corn kernels.

Corn ghugni can be prepared instantly as there is no soaking time. However, in ghugni recipe dried white peas should be soaked in water for sometime.

Here is the Ghugni recipe...Check this too...

Corn Ghugni

Frozen Corn kernels - 1 cup 
Potato - 1, cut into dice shape
Onion - 2 medium, finely chopped
Ginger paste - 2 teaspoon
Garlic paste 1/2 teaspoon
Green chili - 1 teaspoon, finely chopped
Coriander leaves - a hand ful, finely chopped
Coriander powder - 1½  teaspoon
Cumin Powder - 1 teaspoon
Tomato  - 1 medium, chopped
Bay leaves - 1 or 2
Dry Red Chilli - 1
Cinnamon stick - 2 or 3
Salt to taste
Turmeric powder - 1 teaspoon
Kashmiri red chili powder - 1 teaspoon
Special Masala ( we call 'bhaja masala' - take coriander, cumin, black pepper and garam masala powder in 2:2:1:1 ratio in a pan and roast it) - 1 teaspoon
Refined oil - 4 to 5 tablespoon


1. Boil the corn kernels in a pressure cooker for 1 to 2 whistles.
2. Allow to release the pressure, drain the water and keep the boiled kernel aside.
3. Heat oil (2 tablespoon) in a pan and fry the dice shaped potato pieces with little salt and turmeric powder.
4. Once they are nice golden in colour and keep them aside.
5. Now add remaining oil into the same pan and add bay leaves, dry red chilli and cinnamon stick.
6. Once they start crackling add chopped onions to fry and add a pinch of sugar to take nice brown colour.
7. After that add garlic and ginger paste and cook well.
8. Now it's time to add dry spice powders including turmeric powder, coriander powder, cumin powder and salt one by one.
9. Next add finely chopped tomatoes and green chilli and cook until the raw smell of tomato is gone.
10. Add little bit of water and cook for few more minutes. 
11. Now add fried potato  pieces and boiled corn kernels and stir it to mix with the spices.
12. Add more water and put a lid on the pan, allow to boil it. 
13. After 5 minutes open the lid, add bhaja masala powder and coriander leaves on top.
14. Serve corn ghugni either with puri, batora, paratha (any Indian bread) or puffed rice ("muri" in Bengali). Add tamarind chutney and sliced raw onion on top just like you do for white pea curry or normal ghugni.


  1. seems so tasty dish. Corn always my favourite.

  2. wow thats an interesting curry :) looks so delicious and inviting :)

  3. Love ghugni! Looks so delicious.
    Love the new design of your blog..congrats !!


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