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aerial shot of Punjabi lobia masala in a white ceramic bowl
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Instant Pot Lobia Masala Recipe

Learn how to make Punjabi-style lobia masala in 30 minutes using an instant pot. This flavorful curry is perfect for vegetarians and vegans.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Indian
Servings: 2
Calories: 368kcal
Author: Hina Gujral

Equipment

  • Instant Pot

Ingredients

  • 1 Cup lobia (black eyed peas)
  • 2 tablespoon vegetable refined oil
  • 1 bay leaf (tej patta)
  • 1 teaspoon cumin seeds (jeera)
  • ¼ teaspoon hing (asafoetida)
  • 1 medium size onion, finely chopped
  • 1 teaspoon coriander powder
  • 1 teaspoon cooking salt or to taste
  • ½ teaspoon turmeric powder
  • ½ teaspoon red chilli powder
  • 1 medium size potato, peeled and diced into small cubes
  • 2 cup water
  • ½ teaspoon Garam Masala
  • ½ lemon
  • handful of fresh coriander leaves, chopped

Ingredients For Tomato Paste

  • 1 large size tomato, diced
  • 4 garlic cloves
  • 1 inch ginger, peeled
  • 2 Kashmiri dried red chilli

Instructions

Soak Beans

  • Rinse black-eyed peas 2 – 3 times with water or until it runs clear. Soak beans in clean water for 5 – 6 hours. This reduces the cooking time, aids in digestion, and makes beans absorb the flavour of curry.

Prepare Tomato Paste

  • Blend diced fresh tomatoes, ginger, garlic and dried red chillies to a smooth paste using 1 – 2 tablespoons of water. Keep it aside.

Prepare Lobia Masala Curry

  • Turn on the Instant Pot and select the “Sauté” function – Set time of 5 minutes.
  • Heat oil in the pot and add cumin seeds and bay leaf. Allow them to splutter.
  • Then, add finely chopped onions and sauté until they turn light golden.
  • Add tomato paste, red chilli powder, turmeric powder, coriander powder, and salt. Sauté for a minute until the raw aroma dissipates and thick masala is formed.
  • Add soaked beans and potatoes. Discard the soaking water. Saute for a minute to coat each bean with the masala.
  • Now, add water, keeping in mind that the lobia will absorb some liquid during cooking. Stir one last time.
  • Select the “Pressure Cook” mode and cook on high pressure for 10 minutes. Allow the steam to release naturally from the instant pot after the cooking time is over.
  • Carefully open the lid, and set SAUTE MODE for 5 minutes.
  • Add garam masala, lemon juice, and chopped coriander. Gently stir to combine. Simmer lobia masala in saute mode for 2 – 3 minutes. Taste and add more seasoning if required.
  • Serve Lobia Masala warm with basmeti rice.

Notes

  • If you are using canned beans, drain all the liquid from the can and rinse the beans with water before adding to the curry. With canned beans no need to pressure cook the curry. After adding beans, simmer the curry in SAUTE MODE for 6 - 8 minutes for the beans to absorb the flavour. 
  • This is a medium spicy curry. You can increase or decrease the number of red chillies as per personal preference. 
  • If after cooking the lobia masala is too much spicy for your liking, add a splash of coconut milk and simmer the curry for 2 - 3 minutes. 
  • You can cook it in a stovetop pressure cooker also over low heat in 3 whistles. 

Nutrition

Calories: 368kcal | Carbohydrates: 51g | Protein: 11g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Sodium: 1203mg | Potassium: 1044mg | Fiber: 12g | Sugar: 9g | Vitamin A: 700IU | Vitamin C: 51mg | Calcium: 100mg | Iron: 5mg