The ghugni was an total shortcut version to its authentic, and more tasty, long simmering traditional preparation. I made this a few nights ago in a pinch when I wanted something hot and comforting and quick using what I had in my pantry. It fit the bill nicely.
Ghugni on the Go
2 tsp oil
2 tsp ground ginger
2 tsp onion powder or 2 tsp dried onion flakes - do not use onion salt!
2 tsp garlic powder
2 tsp ground coriander
2 tsp ground cumin
1 tbs garam masala (available at Indian grocery stores)*
1 tsp cayenne pepper (adjust to taste)
1 chicken bouillion cube
8 oz water (or skip the bouillion cube and water and use chicken broth if you have it)
salt to taste