Awadhi Lobia Masala

1. 1
   pressure cook · ~15 min

   Pressure cook the soaked black-eyed peas.

   1.Rinse and drain the soaked black-eyed peas.

   2.Place them in a pressure cooker with 2 cups of fresh water and a pinch of salt.

   3.Close the lid and cook on medium heat for 3 to 4 whistles until soft but not mushy.

   4.Let the pressure release naturally. Set aside.

   TIPDo not over-boil; the peas should hold their shape for a rich gravy.
2. 2
   temper · ~1 min

   Prepare the Awadhi tempering in ghee.

   1.Heat ghee in a heavy-bottomed pan over medium heat until shimmering.

   2.Add cumin seeds, green cardamom, black cardamom, cloves, cinnamon, bay leaf, and mace.

   3.Sauté for 45 seconds until fragrant and seeds start to crackle.

   TIPThe whole spices must be cooked in ghee to release their true Awadhi aroma.
3. 3
   saute · ~12 min

   Caramelize the sliced onions.

   Add thinly sliced onions to the pan with a pinch of salt. Sauté on medium-low heat, stirring frequently, until onions are deeply golden and caramelized. This takes about 10 to 12 minutes and is the soul of the dish.

   TIPCaramelizing onions slowly is what differentiates a good masala from a bland one; do not rush this step.
4. 4
   saute · ~2 min

   Cook the ginger-garlic paste and spices.

   1.Add ginger-garlic paste to the caramelized onions and sauté for 1 minute until the raw smell fades.

   2.Stir in red chili powder, turmeric powder, and coriander powder.

   3.Mix well and cook for 30 seconds, splashing a little water to prevent burning.

   TIPCooking the spice powders even briefly in oil intensifies their color and flavor.
5. 5
   simmer · ~9 min

   Simmer the tomato puree and yogurt base.

   1.Pour in the fresh tomato puree and stir well.

   2.Cook on medium heat for 5 to 7 minutes until the puree thickens and ghee starts separating from the sides.

   3.Lower the heat completely, then add the whisked yogurt while stirring continuously to prevent curdling.

   4.Add slit green chilies and continue stirring for 2 minutes to blend into a smooth, creamy gravy.

   TIPAlways ensure the yogurt is at room temperature and the flame is low when adding it to prevent the gravy from splitting.
6. 6
   simmer · ~15 min

   Add the black-eyed peas and slow cook.

   1.Gently fold in the pressure-cooked black-eyed peas along with its cooking liquid into the gravy.

   2.Stir in the remaining salt, add the saffron milk, and pour in half a cup of water to adjust the consistency.

   3.Bring to a gentle simmer, cover the pan with a lid, and let it cook on low heat for 15 minutes to let the peas absorb the flavors.

   TIPSlow cooking allows the muslin flavors of the Awadhi spices to infuse into the peas; keep the flame as low as possible.
7. 7
   garnish · ~5 min

   Finish with garam masala, kewra, and fresh coriander.

   1.Turn off the heat. Sprinkle garam masala and drizzle the kewra water over the curry.

   2.Mix gently once and let it rest covered for 5 minutes.

   3.Garnish generously with chopped coriander leaves and serve hot.

   TIPDo not cook after adding kewra and garam masala; the residual heat preserves their delicate fragrance.

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