Restaurant-Style Ragda Pattice: Spicy White Pea Curry with Potatoes
30 minutes
838 reads
About Restaurant-Style Ragda Pattice: Spicy White Pea Curry with Potatoes
Experience the vibrant flavors of India with this authentic Ragda Pattice recipe! This recipe, perfected in my pressure cooker, delivers a luxuriously thick and spicy ragda (white pea curry) that's the star of many Indian snacks and chaats. The perfectly cooked potatoes complement the creamy ragda, creating an irresistible combination.Unlike other recipes, I've emphasized achieving restaurant-quality texture and taste. The detailed steps and expert tips will guide you to success, even if you're a beginner in Indian cooking. Prepare to impress your family and friends with this flavorful and satisfying dish!Get ready for an explosion of spice and warmth in every bite. This isn't just a recipe; it's a culinary adventure waiting to happen!
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹499.
Recipe Time & More
Prep15 minutes
Cook15 minutes
Total30 minutes
Ingredients
For the Ragda (White Pea Curry):
- 1 cup Pea dried, soaked overnight (8 hours) in plenty of water; also known as arhar dal or split white peas, white
- 2 Onion finely chopped, medium
- 2 Potato 1/2 inch cubes, medium, peeled and cut into small
- 4 cloves Garlic minced
- 2 Chili Pepper finely chopped (adjust to taste), green
- 1 tsp Ginger finely grated or crushed
- 2 Tomato finely chopped, medium
- 1/2 tsp Mustard Seed
- 1/2 tsp Cumin Seed
- 1 sprig Curry Leaf
- 1 pinch Asafoetida hing
- Salt to taste
- 1/2 tsp Chili Powder adjust to taste, red
- 1 tsp Coriander Powder
- 1/2 tsp Turmeric Powder
- 1 tsp Garam Masala
- 1/4 cup Oil vegetable or canola
For Garnishing:
- 1 Lemon cut into wedges
- 2 tbsp Coriander finely chopped, for garnish
- Chaat Masala for sprinkling, to taste
- 1/2 cup Water for adjusting consistency
Instructions
Prepare the White Peas
- Wash and soak dried white peas overnight (at least 8 hours) in ample water.
- Drain the water and pressure cook the peas with 3 cups of fresh water and salt for 4-5 whistles, or until soft. Do not drain the cooking liquid; you'll need it later.
- Transfer the cooked peas to a separate pan.
Sauté Aromatics
- Heat oil in a pressure cooker. Add mustard seeds and cumin seeds; sauté until the seeds start to splutter.
- Add curry leaves and asafoetida; sauté for 10 seconds.
- Add finely chopped onions and sauté until light golden brown.
- Add minced garlic, grated ginger, and chopped green chilies; sauté for 1 minute on medium heat.
Cook the Sauce
- Add finely chopped tomatoes and cook for 3 minutes until softened.
- Add garam masala, red chili powder, coriander powder, and turmeric powder. Cook for another minute, stirring continuously.
Combine and Pressure Cook
- Add the cooked peas and their cooking liquid to the pressure cooker.
- Add the cubed potatoes and a little salt (remember you've already added salt to the peas). Pressure cook for 3-4 whistles.
Finish and Serve
- Carefully release the pressure. Gently mash some of the peas with a spoon to thicken the gravy.
- Add 1/2 cup of water, if needed for desired consistency. Simmer on low heat for 7-8 minutes.
- Garnish each serving with chopped coriander, lemon wedges, and a sprinkle of chaat masala. Serve hot with your favorite Indian bread or as a part of a chaat.
Recipe Notes
Expert Tips for Perfect Ragda Pattice:
- Soaking the peas overnight is crucial for tender results. If you're short on time, you can quick-soak them in hot water for an hour, but overnight soaking yields a better texture.
- Don't overcook the potatoes; they should be tender but still hold their shape.
- Adjust the amount of green chilies and red chili powder to suit your spice preference. Start with less and add more if needed.
- For an extra rich flavor, you can temper the ragda with a teaspoon of ghee (clarified butter) before serving.
Related Posts You May Like
-
-
-
-
-
Spicy Samosa Ragda Chaat Recipe
1037 reads
-
Recipe Nutrition
Calories: 296kcalCarbohydrates: 38gProtein: 6gFat: 15gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gSodium: 95mgPotassium: 841mgFiber: 8gSugar: 8gVitamin A: 896IUVitamin C: 76mgCalcium: 65mgIron: 2mg
Saba Shaikh
Articles: 176
3 Comments
Leave a Reply
You must be logged in to post a comment.
Looks so appetizing! Thank you for posting.
Absolutely mouthwatering! Thanks for sharing.
This looks so tasty! Thank you.