Blackeye Pea & Potato Curry/Lobia Aloo

hildhood memories are always fun and sometimes they have a thing or two to teach us too. You probably wonder why I say this for a humble curry. Growing up, my mom always made this curry. It was not my favorite but I did like it. However every time mom made it, I would give her a hard time. I would pick another dish that I liked better and asked her to make that instead saying I did not like lobia very much. More often than not, she did. Now I actually crave for it sometimes. I sit back and think about all those times with mom and get up and make it for myself. Watching hubby and my little princess eat this and enjoy always brings a smile to my face.

The exotic combination of spices and other ingredients gives the humble lobia a grand makeover. You can enjoy it with roti, paratha or simple steamed white rice. It is a great way for vegetarians to get their fix of protein too.

Blackeye peas ............................... 1 1/2 cups soaked  for 2-4 hours or 2 15 oz can washed and drained

Potato ........................................ 2 medium boiled and cubed

Red/green bell pepper ..................... 1 small chopped (optional)

Red chilli powder ........................... to taste

Oil ............................................. 2 tbsp

Asafoetida .................................... a pinch

Cumin seeds ................................. 1/4 tsp

Cloves ........................................ 2

Green Cardamom ........................... 1

Bayleaf-Cinnamon .......................... 1 each

Onion ......................................... 2 medium finely chopped

Ginger-garlic paste ......................... 2 tsp

Coriander powder .......................... 1 tbsp

Roasted cumin powder .................... 1 tsp

Chat masala/amchur ....................... 1 tsp

Tomato puree ............................... 3/4 cup

Cilantro leaves .............................. 2

Ghee ......................................... for garnishing 1 tbsp optional

1. Boil the peas with 3 cups of water in a pressure cooker for 3-4 whistles or till they are tender. Drain and set aside. If using canned, drain, rinse and use.

2. Heat oil in a pan on medium heat and add the asafoetida, cumin and whole garam masala. Let it splutter. Add onions and saute till they are light brown in color, add in the ginger-garlic paste and saute for 4 minutes.

3. Add coriander-cumin, red chilli and tomato puree and cook for 4-5 minutes till oil seperates. Add sweet peppers.

4. Add the boiled peas and potatoes and cook for 3-4 minutes, be gentle while stirring. Sprinkle the chat masala. Add water to desired consistency, bring to a boil. Cook for 2-3 minutes, take off the heat. Garnish with ghee. Serve with roti or steamed white rice. ENJOY!


Linking this to Full Plate Thursday.