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A creamy, fragrant curry where tender black-eyed peas are simmered in a rich gravy inspired by Lucknow's royal kitchens. It's mildly spiced with aromatic whole spices and a nutty cashew paste, perfect with naan or rice.
For 4 servings
Prepare the Lobia and Cashew Paste (Time: 20 mins)
Sauté Aromatics (Time: 12-15 mins)
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A creamy, fragrant curry where tender black-eyed peas are simmered in a rich gravy inspired by Lucknow's royal kitchens. It's mildly spiced with aromatic whole spices and a nutty cashew paste, perfect with naan or rice.
This awadhi recipe takes 60 minutes to prepare and yields 4 servings. At 265.13 calories per serving with 7.3g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Build the Gravy (Time: 10-12 mins)
Combine and Simmer (Time: 8-10 mins)
Finish and Garnish (Time: 2 mins)
Replace ghee with a neutral oil like sunflower or canola oil. Substitute dairy curd with a plant-based yogurt (like cashew or almond yogurt) and use coconut cream or extra cashew paste instead of dairy cream.
Add 1-2 slit green chilies along with the ginger-garlic paste for an extra layer of heat.
Add 1 cup of diced potatoes or carrots to the pressure cooker along with the lobia for a more wholesome curry.
Skip the onions and ginger-garlic paste. Start by tempering with asafoetida (hing). Increase the tomato puree by half and add a pinch of sugar to balance the flavors.
Black-eyed peas are a fantastic source of protein, which is essential for muscle repair, cell growth, and overall body function, making this dish great for vegetarians and vegans.
The high fiber content from the lobia aids in digestion, promotes gut health, helps maintain stable blood sugar levels, and contributes to a feeling of fullness, which can help with weight management.
Lobia is rich in complex carbohydrates, which are digested slowly, providing a steady release of energy and preventing sudden spikes and crashes in blood sugar levels.
This dish is a good source of important minerals like iron for blood health, potassium for heart function, and magnesium for nerve and muscle function.
One serving of Awadhi Lobia Masala contains approximately 340-380 calories, depending on the amount of ghee and cream used. It's a balanced main course dish.
Yes, it is quite healthy. Lobia (black-eyed peas) is an excellent source of plant-based protein, dietary fiber, and essential minerals. The use of fresh ingredients and aromatic spices also adds health benefits. To make it healthier, you can reduce the amount of ghee and skip the cream.
Absolutely. To make it vegan, use a neutral vegetable oil instead of ghee. For the creaminess, replace dairy curd with a plant-based yogurt and use coconut cream or a bit more cashew paste instead of dairy cream.
If you're short on time, you can do a quick soak. Place the lobia in a pot, cover with water, bring to a boil, and cook for 2-3 minutes. Then, turn off the heat, cover, and let it sit for 1 hour. Alternatively, you can use canned black-eyed peas; just rinse them well and add them in Step 4, simmering for about 10-12 minutes.
The gravy likely curdled because the yogurt was added when the pan was too hot, or it wasn't stirred continuously. To prevent this, always lower the heat to the minimum before adding whisked yogurt and stir constantly for a couple of minutes until it's fully incorporated.
Yes. Use the 'Sauté' mode to brown the onions and cook the masala (Steps 2 & 3). Then, add the soaked lobia, water, and salt. Secure the lid and pressure cook on 'Bean/Chili' mode for 12-15 minutes. Let the pressure release naturally before adding the final touches like cream and garam masala.