Like my authentic chana masala recipe, these black-eyed peas are cooked in aromatic onion tomato gravy with some basic spices. If you’re vegan, you can eat this Punjabi lobia masala as a main or pair it with a vegetable curry like bhindi masala and some raita made from vegan yogurt. This punjabi lobia recipe pairs perfectly with shami kebab or tawa fry beef keema if you’re a meat eater. Different regions in South Asia have variations of this Punjabi lobia masala. Tamarind, curry leaves, coconut, and potatoes are all common ingredients in these versions of the recipe. On a global level, the delicious Jamaican black-eyed peas curry contains coconut milk, curry powder, thyme, and potatoes. In Mississippi, the beans are cooked with meat bones (usually ham), celery, onions, and seasoning such as cayenne pepper and herbs to create a hearty stew. At times, seasonal vegetables such as collard greens and okra are also added to the recipe. This southern version of the stew is traditionally eaten with cornbread.
Why you’ll love this recipe
Vegan & gluten-free option - This Punjabi lobia curry is delicious and perfect for gluten-free and vegans. Quick and easy one-pot recipe - Quick and easy to cook, since this black-eyed peas recipe is prepared in one pot from start to finish, clean up is easy as well. This makes it a perfect meal for busy weeknights! Budget-friendly pantry staple - Black-eyed peas are an affordable family meal option, whether fresh, dried, canned, or frozen. Healthy recipe - Lobia has numerous health benefits. It’s good for weight loss, satiety, and regularity since the beans are fiber-rich. Loaded with essential vitamins and minerals, these tiny beans with a black spot are also great for the eyes and skin, in addition to the many other health benefits mentioned in Medical News Today. Freezer-friendly meal - This lobia curry freezes and reheats very well. I often make a big batch of this recipe to save for busy days when I know I won’t have time to cook.
Ingredient notes
The ingredients for this Punjabi lobia curry recipe are simple. The base consists of onions, tomatoes, and garlic paste. I use three basic powdered spices for the flavor and whole cumin seeds for the aroma. A garnish of cilantro (coriander leaves) finishes the dish, and a side of red onions, lemons, and chilies make the Punjabi lobia masala complete.
Black-Eyed Peas - Frozen black-eyed beans work best in this recipe. Onion - Yellow onions are best when cooking curries because they taste neutral. Tomato Paste - Since black-eyed peas are fairly bland, I use tomato paste instead of fresh or canned tomatoes to add bold flavor to the curry. The paste adds a rich pungency due to its caramelized and acidic flavor and vibrant red color. It also helps thicken the lobia curry. Spices - Cumin seeds add a delicious earthy and smoky aroma to the Punjabi lobia, while salt, turmeric powder, and red chili powder add just the right amount of flavor. Cooking Oil - Any neutral cooking oil that has a high smoking point, such as canola oil, avocado oil, or sunflower oil, to name a few, works well for this recipe. The chili peppers - Serrano chilies are my favorite, but occasionally I like to use Thai chilies, habaneros, or scotch peppers for a pop of color. Deseed the chili pepper to make the lobia curry less spicy if you prefer.
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
Substitutions & variations
Add some meat to your curry - Black-eyed peas taste great with goat meat and ground beef for a heartier one-pot meal. Use different beans - This recipe can be made with dry beans, canned beans, or different beans altogether, such as kidney beans, black beans, or garbanzo beans. Add potatoes to the curry - Some people add small diced potatoes to their Punjabi lobia curry, and it’s a delicious combination. Add lemon juice, lime juice, or amchur powder - Adding a little bit of one of these ingredients to the curry at the end adds a nice layer of flavor. Cook the peas curry in an Instant Pot - Many people cook this curry using an Instant Pot, especially if they use dried beans. If you want to use the Instant Pot for this recipe, prepare your curry base in the IP using the saute mode. Add the black-eyed beans, seal and set the IP to 5 minutes on high pressure, and do a natural release. You can adjust the consistency of the curry based on personal preference at the end by either adding a little bit of water to thin it or cooking it uncovered in saute mode to dry out any excess water.
Step-by-step instructions
Step 5 - Check the lobia as it cooks, and add more water if needed. Once the peas are cooked through, reduce the gravy if needed. I like my curry to have a thick gravy, but some people like their lobia to be dry.
Expert Tips
For more Pakistani recipes like this, check out 20 popular Pakistani recipes. If you decide to try this recipe, Please don’t forget to leave a rating and comment below! If you take a picture then tag me on Instagram! Thank You!
