Spiced Black-Eyed Pea Curry — Lobia Masala
A North Indian curry of black-eyed peas in a deeply spiced tomato-onion gravy, finished with garam masala and fresh ginger.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Finely chop 1 medium onion (220g), mince 2 tbsp ginger-garlic paste, finely chop 2 green chillies, finely chop 2 medium tomatoes (240g). Measure 2 tsp tomato paste, 2 tsp kashmiri chilli powder, 2 tsp ground coriander, 1 tsp ground cumin, 1 tsp turmeric, 1 tsp salt, 1.5 tsp garam masala, 1 tsp crushed kasuri methi. Have 400g cooked black-eyed peas ready.
Bloom
Heat 3 tbsp oil in a heavy skillet over medium heat. Add 1 tsp cumin seeds and 2 bay leaves, sizzle 15 seconds until fragrant and aromatic.
Saute
Add chopped onion, cook 7 minutes stirring until deep golden brown. Stir in ginger-garlic paste and green chillies, cook 1 minute on medium until raw smell fades.
Build
Add chopped tomatoes, tomato paste, chilli powder, ground coriander, ground cumin, turmeric, and salt. Cook 5 minutes on medium-low, mashing tomato, until oil beads at edges and masala darkens.
Simmer
Add 400g cooked black-eyed peas and 400ml hot water, stir and bring to simmer. Cover and simmer 8 minutes on low, stirring once, until gravy thickens. Uncover, lightly mash 3 tbsp beans against pan to thicken. Stir in garam masala and kasuri methi, simmer 2 minutes on low until glossy.
Plate
Transfer to bowls, garnish with fresh coriander and julienned ginger. Serve with hot roti, basmati rice, lemon wedges, mango pickle, and roasted papad alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.