Instant Pot Black Eyed Peas Curry Recipe (Lobia Masala)
US measuring cups are used (1 cup = 240 ml)
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 3 servings
- 1 small or ½ cup Onion roughly chopped
- 3 medium Tomato cut into big chunks
- 1 inch Ginger chopped
- 2 cloves Garlic chopped
- 1 Green chili chopped
For Instant Pot Black Eyed Peas Curry Recipe:
- 2 tablespoons Oil
- 1 teaspoon Cumin seeds
- Salt to taste
- ½ teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 1 cup Black eyed peas (Lobia) washed under running cold water
- 2 ¼ cup Water
- ½ teaspoon Garam masala
- 1 teaspoon Kasoori methi (dried fenugreek leaves)
Making Instant pot Black eyed peas curry:
Turn on the instant pot with saute mode. Once hot add oil and cumin seeds, let the seed sizzle a bit.
Then add paste and saute till all the watery part is evaporated and it becomes thick paste.
Now mix in salt, turmeric powder, red chili powder and coriander powder, saute for a minute.
Add beans and water.
Close the lid, keep the vent on sealing position, change the setting to manual (high pressure) for 18 minutes.
Once beeps, press cancel. Let the pressure releases naturally for 10 minutes only then release the pressure manually by changing the vent position.
Once pin drops, open the lid, mix in garam masala and kasoori methi.
Lastly garnish with chopped cilantro and serve.
Calories: 185kcal | Carbohydrates: 18.2g | Protein: 6.4g | Fat: 10.4g | Saturated Fat: 1.6g | Sodium: 432mg | Potassium: 371mg | Fiber: 6.3g | Sugar: 4.8g | Calcium: 40mg | Iron: 1.3mg
*Nutrition information is a rough estimate for 1 serving
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