Lobia Potato Curry
Lobia Potato Curry is a flavorful dish made by simmering black-eyed peas and potatoes with spices and tomatoes.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Black-eyed Peas (soaked overnight) | 250 | Grams |
| Potato (medium-sized, peeled and diced) | 3 | Count |
| Onion (medium-sized, finely chopped) | 2 | Count |
| Tomato (medium-sized, pureed) | 3 | Count |
| Ginger (grated) | 1 | Inch |
| Garlic (minced) | 4 | Clove |
| Green Chili (slit) | 2 | Count |
| Cumin Seeds | 1 | Tsp |
| Coriander Powder | 2 | Tsp |
| Turmeric Powder | 0.5 | Tsp |
| Red Chili Powder | 1 | Tsp |
| Garam Masala | 1 | Tsp |
| Salt (or to taste) | 1.5 | Tsp |
| Oil | 3 | Tbsp |
| Water | 500 | Milliliters |
| Coriander Leaves (chopped, for garnish) | 1 | Bunch |
Instructions
- Heat oil in a large pot over medium heat. Add cumin seeds and let them splutter.
- Add chopped onions and sauté until golden brown.
- Add minced garlic, grated ginger, and slit green chilies. Sauté for a minute.
- Add tomato puree and cook until the oil separates from the mixture.
- Stir in coriander powder, turmeric powder, red chili powder, and salt. Cook for another minute.
- Add diced potatoes and soaked black-eyed peas. Mix well.
- Pour in water and bring to a boil. Reduce heat, cover, and let it simmer until the peas and potatoes are tender.
- Stir in garam masala and cook for an additional 5 minutes.
- Garnish with chopped coriander leaves and serve hot.
Prep
- Soak black-eyed peas overnight in water.
Kitchen equipment
Blender or Food Processor For Pureeing Tomatoes