Traditional North Indian style black eyed bean curry where the creamy and nutty flavour of the beans beautifully balances the spices in the onion tomato base.
Serves: 4 people | Prep : 30 mins | Cooking : 15 mins

Health Hack: Beans are known for their fibre, micro nutrient profile and protein content. This dish is a good combination of fibre, protein and energy.
Fresh Ingredients
  • Black eyed beans (Lobia) - 400gms (soaked overnight)
  • Onions - 2 large, finely chopped
  • Tomatoes - 4 large, pureed
  • Ginger-garlic paste - 2 tbsp
  • Green chilli - 1, slit lengthwise (optional)
  • Fresh coriander - handful, stalks and leaves chopped
  • Water - 1.5 - 2 litres
  • Salt - to taste
  • Oil - 4 tbsp
  • Coriander & cumin powder – 2 tbsp
  • Turmeric powder - ½ tsp
  • Kashmiri chilli powder - 1 tbsp
  • Garam masala - ½ tsp

Step 1

Wash beans in a few changes of cold water and leave to soak for a couple of hours.

Step 2

Heat oil in a pressure cooker or a deep saucepan. Add onions and brown over moderate heat. Add ginger-garlic paste and continue to sauté till the onions turn golden.

Step 3

Now add tomato puree, green chilli, and continue to cook. Add coriander & cumin powder, turmeric powder, kashmiri chilli powder and cook until oil starts to separate from the masala.

Step 4

Add beans and mix well with onion tomato masala. Now add water and bring to a boil. Pressure cook for about 10-15 minutes or alternatively cook covered in a pan until they are tender.

Step 5

Check seasoning and add garam masala powder. Lower the heat and simmer for another 10-15 minutes.

Step 6

Garnish with chopped fresh coriander and serve hot with rice.

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