Name: Instant Pot Black Eyed Peas Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1.5 cup black-eyed peas; 2 cups water; 1 onion (chopped); 2 tomatoes (chopped); ¼ inch ginger (chopped); 2 garlic (chopped); 1 tsp cumin seed; ½ tsp coriander powder (fresh); ½ tsp cumin powder (fresh); ¼ tsp turmeric powder; ½ tsp red chili powder; 2 tsp oil; ¼ tsp garam masala (optional); 1 tbsp Cilantro (chopped)

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Black-eyed peas curry made with tomato onion base and spices.

Black-eyed peas are also called “lobia” in northern India. So, this recipe is also known as “Punjabi Lobia Masala” and is typically paired with Roti more commonly than rice.

A bowl of rice and vegetables, with Curry and Spice

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About this Punjabi lobia masala
Ingredients note
Instant Pot method
Stovetop method
Expert tips
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📖 Recipe

Usually, black-eyed peas are believed to be a lucky charm to start the new year, so I hope this recipe brings you good luck throughout the year.

With the Instant Pot, this classic Indian recipe is so much easier than you think.

The nutrition that Black-eyed peas bring to the table is unmatched by any other bean.

Every cup of black-eyed beans provides the protein equivalent of two standard-size protein bars and the recommended daily fiber for a person.

When preparing this recipe, be sure to serve it as the main course with plain rice or cumin rice.

About this Punjabi lobia masala

This is called Lobia Masala Curry in certain parts of India and is served with Roti or Naan.

In Karnataka, where I grew up we prepare the ‘Mangalore style Curry’ locally referred to as “Gasi,” which tastes quite different from the Lobia Masala Curry.

These two recipes are my top favorites for cooking Black Eyed Peas. I will share the recipe for “Gasi” on another day. For now, let us focus on preparing the Punjabi-style lobia masala.

I have included directions for the stovetop method, the Instant Pot version, and the list of spices from the most important part of the recipe. Be sure not to skip or change the quantities of any of the spices noted herein.

Ingredients note

A table is with black-eyed peas curry ingredients.

Get ready to spice up your meal with our black-eyed peas curry!

This delicious dish utilizes widely available and budget-friendly dry beans, fresh chopped tomatoes for added texture, and a variety of spices.

Coriander, cumin powder, garam masala, and turmeric powder coupled with red chili powder contribute their unique flavors, while grated ginger and garlic add a finishing touch that will tantalize any taste buds.

Instant Pot method

Soak the black-eyed peas for 30 minutes in warm water. This will help to fasten the cooking process. And the peas will be softer and easy to digest.

Press ‘SAUTE’ mode on Instant Pot and add a couple of teaspoons of oil.

An instant pot is filled with oil, spices and herbs on the table with heat on

As the oil heats up, add cumin seeds. When it starts to crackle, add minced garlic cloves, and chopped ginger.

An instant pot is on cooking mode with chopped onions

Now add chopped onion. Saute for 40 seconds and continue to stir.

An Instant pot is with tomatoes and onions for curry

Add chopped tomatoes. Saute for 2 minutes.

A pot is filled with spices and tomatoes with heat on

Add all the spices( coriander powder, cumin powder, turmeric, garam masala, and red chili powder) and again continue to stir well. (20 seconds)

An instant pot is filled with black eyed peas and water

Add rinsed black-eyed peas, salt, and water. Stir well.

An Instant pot showing cooking mode with number on it

Press the CANCEL button on Instant Pot.

Close the lid on the pot, and turn the valve from VENTING to SEALING position.

Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set the timer to 12 minutes.

Wait for NATURAL PRESSURE RELEASE(NPR) which is when the silver button on the lid drops.

An Instant pot is filled with black eyed peas curry and topped with chopped cilantro

Add the cilantro and mix well.

That is all there is to it! Serve it hot, paired with Roti or Naan.

Stovetop method

For the stovetop version, you have to soak the black-eyed peas for 1 hour and cook in a pressure cooker with enough water for 4 whistles and set it aside.

Heat a few tablespoons of oil in a pan on medium flame.

Add the cumin seeds and let them crackle. Then, add the ginger-garlic paste and cook until the raw smell fades away. Add the finely chopped onions and saute until it turns light brown.

Now, add the chopped tomato and simmer for 3 minutes. Add the red chili, turmeric and cumin powder, coriander powder, mix well and let the mixture cook until the oil leaves the sides.

Now, add the cooked lobia along with the water in which it has been boiled and simmer for 5 minutes. Switch off the flame, sprinkle garam masala, and garnish with the cilantro leaves.

Expert tips

Adding grated coconut paste is optional and can be skipped if you do not prefer to. As an alternative to coconut, you can add coconut milk.
Lobia or black-eyed peas do not require to be soaked before pressure cooking. You can soak it for 1-2 hours to speed up the cooking process. But for this recipe, I soaked for just 30 min in warm water as I was preparing other vegetables.
Using any kind of onion is ok for this recipe. I used yellow onions. And it tastes just as authentic as the red onion version.
You can choose canned tomatoes instead of freshly chopped ones.
Using fresh ground spices will enhance the taste, however, if you do not have ready access to whole spices, the store-bought version will work just fine. To grind the spices, I used a coffee bean grinder.