A very authentic gravy of potatoes and black eyed peas which is highly nutritious and satisfying.

PUNJABI ALOO LOBIA

Ingredients

3 medium potatoes, peeled
1½ cups soaked black eyed peas (lobia)
2 tbsps oil
1 tsp cumin seeds
¼ tsp asafoetida (hing)
1 large onion, finely chopped
1 tbsp finely chopped ginger
1½ tbsps finely chopped garlic
Salt to taste
½ tsp turmeric powder
1 tsp red chilli powder
2 tsps coriander powder
1 green chilli, finely chopped
1 cup fresh tomato puree
1½ tsps Tata Sampann Kitchen King Masala
8-10 garlic cloves

Method

1. Heat 1 tbsp oil in a pressure cooker, add cumin seeds and let them change colour. Add asafoetida, onion and 2 tbsps water and mix well. Cook till the onion turns translucent.
2. Add ginger and garlic and sauté for 1-2 minutes. Add salt, turmeric powder, red chilli powder and coriander powder and 2 tbsps water and mix well.
3. Add green chilli and mix well. Pour tomato puree and mix. Lightly cover and cook for 4-5 minutes.
4. Meanwhile, cut potatoes in half and add into the cooker. Add soaked black eyes peas and sauté for 1-2 minutes.
5. Add Tata Sampann Kitchen King Masala and mix well. Cook for 3-5 minutes. Pour 2 ½ cups water and mix, cover and cook on low heat for 3-4 whistles and reduce the heat to low and cook for 12-15 minutes.
6. Heat remaining oil in a small non-stick pan, add garlic cloves and sauté till they turn golden brown. Switch the heat off.
7. Transfer the cooked mixture into a serving bowl. Add the golden brown garlic on top and serve hot.

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