Servings: 4
Calories: 163kcal
Equipment
- pressure cooker
Ingredients
- 1 cup white peas / vatana / safed matar
- 1 potato peel & chop
- ¼ tsp turmeric
- ½ tsp salt
- 3 cup water
- 3 tsp oil
- 1 onion finely chopped
- 1 tsp ginger garlic paste
- 1 chilli finely chopped
- 1 tomato finely chopped
- ¼ tsp turmeric
- ½ tsp kashmiri red chilli powder
- ½ tsp coriander powder
- ¼ tsp cumin powder / jeera powder
- ¼ tsp garam masala
- ¼ tsp salt
- 2 tsp coriander finely chopped
Instructions
- To begin, combine 1 cup soaked white peas, 1 potato, 14 teaspoon turmeric, 12 teaspoon salt, and 3 cups water.
- Cook for 5 minutes on high pressure.
- In a large kadai, heat 3 tablespoons oil and sauté 1 onion, 1 tablespoon ginger garlic paste, and 1 chili.
- Also, sauté 1 tomato until soft and mushy.
- Add 14 teaspoon turmeric, 12 teaspoon chili powder, 12 teaspoon coriander powder, 14 teaspoon cumin powder, 14 teaspoon garam masala, and 14 teaspoon salt.
- Sauté on low heat until the oil drips from the sides.
- Now stir in the boiled peas.
- Cook for 5 minutes, or until the spices have been absorbed.
- To thicken the sauce, slightly mash the peas and potato.
- Mix in the coriander leaves as well.
- Finally, ragda can be used to make ragda patties or samosa chaat.
Video
Nutrition
Calories: 163kcal | Carbohydrates: 26g | Protein: 6g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 460mg | Potassium: 522mg | Fiber: 6g | Sugar: 5g | Vitamin A: 452IU | Vitamin C: 34mg | Calcium: 54mg | Iron: 2mg
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