Instant Pot Black Eyed Peas Curry Recipe (Lobia Masala)
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5 from 1 vote

Instant Pot Black Eyed Peas Curry Recipe (Lobia Masala)

US measuring cups are used (1 cup = 240 ml)
Course Main Course
Cuisine North Indian, Punjabi
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 3 servings
Calories 185kcal
Author Kanan


For paste:

  • 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)



  • Take paste ingredients in food processor and make coarse or smooth paste.
  • Wash the beans under running cold water and keep it aside.

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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