Instant Pot Black Eyed Peas Curry Recipe (Lobia Masala)
US measuring cups are used (1 cup = 240 ml)
Servings 3 servings
Calories 185kcal
Ingredients
For paste:
- 1 small or ½ cup Red 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)
Instructions
Preparation:
- 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.
Nutrition
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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