Meal Prep · Indian
Hara Matar Ragda
A vibrant and tangy Indian green pea curry, perfect as a snack or a hearty side dish.
Ingredients
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Step-by-step- If using dried green peas, soak them overnight and then boil until tender. For fresh or frozen peas, no pre-soaking or boiling is required.
- Heat oil or ghee in a deep pan or pressure cooker over medium heat. Add cumin seeds and let them splutter.
- Add asafoetida, then add the finely chopped onions. Sauté until the onions turn translucent and light golden brown, about 5-7 minutes.
- Stir in the ginger-garlic paste and green chilies. Cook for another minute until the raw smell disappears.
- Add turmeric powder, coriander powder, and red chili powder (if using). Cook for 30 seconds, stirring continuously to prevent burning.
- Add the fresh or frozen green peas to the pan. Mix well with the spices.
- Pour in water and add salt to taste. Bring to a boil, then reduce heat. If using a pressure cooker, cook for 3-4 whistles or about 10-12 minutes until peas are tender. If using a pan, cover and simmer for 15-20 minutes, or until peas are soft.
- Once the peas are cooked, gently mash a few peas with the back of a spoon or a potato masher to slightly thicken the ragda. Do not mash all of them, just enough to give it body.
- Stir in garam masala and dry mango powder (or lemon juice). Cook for another 2-3 minutes to allow the flavors to meld.
- Garnish generously with fresh coriander leaves before serving hot.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Protein | 14 g |
| Carbohydrates | 40 g |
| Fat | 9 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooled Hara Matar Ragda in an airtight container. Ensure it cools completely before refrigerating to prevent condensation.
Freezer Up to 3 months
Transfer cooled ragda to freezer-safe containers or heavy-duty freezer bags. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Reheat on the stovetop over medium-low heat, adding a splash of water if needed to adjust consistency. Alternatively, microwave in short intervals, stirring occasionally, until heated through.
Chef’s Corner
- For a richer flavor and aroma, consider using ghee instead of oil for tempering the spices.
- Adjust the consistency of the ragda to your preference; add more water for a thinner gravy or mash more peas for a thicker, heartier texture.
- Hara Matar Ragda is incredibly versatile! Serve it hot with pav (Indian bread rolls), puris, as a side dish, or as a foundational component for various chaat preparations like Ragda Patties.
