Name: Lobia Aloo Curry
Prep time: 15 min
Cook time: 25 min
Total time: 400 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup Cowpeas, lobia, soaked, boiled, and drained; 2 medium Potato, peeled and cut into cubes; 1 large Onion, finely chopped; 2 medium Tomato, pureed; 1 tbsp Ginger-Garlic Paste, fresh; 2 Green Chili Pepper, slit; 2 tbsp Cooking Oil, neutral oil; 1 tsp Cumin Seeds, jeera; ½ tsp Ground Turmeric, haldi; 1 tsp Red Chilli Powder, adjust to taste; 1½ tsp Ground Coriander, dhania; ½ tsp Garam Masala, for finish; 1 tsp Salt, to taste; 1½ cup Water, for the gravy; 2 tbsp Coriander Leaves, chopped

6 hr 40 mintotal

40 min hands-on6 hr hands-off

Prep 15 min · Cook 25 min

Serves: 2
Difficulty: Medium
Spice: Medium

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Method

Heat the cooking oil in a heavy pan or kadai over medium heat. Add the cumin seeds and allow them to pop.
Add the finely chopped onions and fry until they are a rich golden brown. This deep caramelization gives the gravy its traditional color.
Stir in the ginger garlic paste and slit green chillies. Sauté for a minute until the raw smell vanishes.
Pour in the tomato puree. Add the turmeric powder, red chilli powder, coriander powder, and salt. Cook the masala on medium heat until it thickens and oil begins to separate from the edges.
Add the potato cubes to the pan. Sauté them in the masala for 3-4 minutes to coat them nicely and let them absorb the flavors.
3–4 min
Add the boiled cowpeas (lobia) and the water. Bring the curry to a rolling boil.
If using a pressure cooker, cook for 2 whistles on medium heat so the potatoes soften. If cooking in an open pan, cover and simmer for 15-20 minutes until the potatoes are completely tender.
15–20 min
Once cooked, lightly mash a few pieces of potato and lobia with the back of your spoon to thicken the gravy naturally. Stir in the garam masala.
Turn off the heat, garnish with fresh coriander, and serve.

How to tell it's done

Soft, earthy cowpeas and buttery potato cubes swimming in a rich, medium-thick, and profoundly savory tomato-onion gravy.

Getting it right

Tip

Unlike rajma or chole, lobia (cowpeas) softens much faster. Ensure you don't over-boil them during the prep stage, or they will turn into a mushy paste when simmered with the potatoes.

What to serve it with

A quintessential, hearty North Indian meal. Serve piping hot over a bed of Jeera Rice, accompanied by a fresh onion salad.

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Ingredients