Instant Pot Black-Eyed Peas Recipe – Easy Indian Curry

Last Updated on 2 months by Neha Deshmukh

Instant Pot Black-Eyed Peas Recipe – Easy Indian Curry

Hey everyone! If you’re anything like me, you’re always on the lookout for comforting, flavorful meals that don’t take all day to make. This Instant Pot Black-Eyed Peas Curry (or Lobhia as it’s often called) is exactly that! It’s a dish my grandmother used to make, and I’ve adapted it for the Instant Pot to make it even easier. Seriously, it’s a weeknight winner.

Why You’ll Love This Recipe

This recipe is a hug in a bowl. It’s packed with warming spices, incredibly flavorful, and comes together so quickly thanks to the magic of the Instant Pot. Plus, black-eyed peas are a fantastic source of plant-based protein and fiber. What’s not to love? It’s a little taste of home, simplified for busy lives.

Ingredients

Here’s what you’ll need to whip up this delicious curry:

• ?? cup dried Black Eyed Peas
• 1 tablespoon olive oil
• 1 green chili (adjust to your spice preference!)
• 1 cup chopped red onion
• ?? tablespoon ginger garlic paste
• ?? teaspoon turmeric powder
• 1 teaspoon sweet paprika (Kashmiri chili powder)
• ?? teaspoon cayenne pepper (optional)
• ?? teaspoon cumin powder
• ?? teaspoon coriander powder
• ?? teaspoon garam masala
• 2 chopped tomatoes
• ?? teaspoon salt (or to taste)
• 1.5 cup water
• Cilantro leaves (for garnishing)

Ingredient Notes

Let’s talk ingredients for a sec!

• Kashmiri Chili Powder/Sweet Paprika: This is key for that beautiful color and mild heat. It’s not super spicy, but adds a lovely fruity flavor. If you can’t find it, regular paprika will work in a pinch, but the color won’t be quite as vibrant.
• Black-Eyed Peas: These are a staple in many regional Indian cuisines, especially in Uttar Pradesh and Maharashtra. They’re also super versatile and affordable!
• Instant Pot Convenience: Honestly, the Instant Pot is a game-changer for Indian cooking. It cuts down on cooking time so much, and the pressure cooking really helps develop the flavors. If you don’t have one, don’t worry – I’ve included a stovetop version below!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Turn on your Instant Pot’s sauté function. Add the olive oil and chopped onions with a pinch of salt. Sauté until the onions soften – about 5-7 minutes.
2. Stir in the ginger-garlic paste and cook for about a minute until you can really smell that fragrant aroma.
3. Now for the spices! Add the turmeric powder, sweet paprika, cayenne pepper (if you’re using it), cumin powder, and coriander powder. Mix well and cook for another minute to toast the spices. This really wakes up their flavor.
4. Add the chopped tomatoes and cook until they break down into a thick sauce. It should take about 5-8 minutes.
5. Rinse the black-eyed peas and add them to the pot along with the water. Give everything a good stir to combine.
6. Secure the lid on your Instant Pot and pressure cook on high for 14 minutes. Once it’s done, let the pressure release naturally for 10 minutes, then do a quick release for any remaining pressure.
7. Open the pot, sprinkle in the garam masala, and garnish with fresh cilantro. Give it a taste and adjust the salt if needed. And that’s it!

Expert Tips

• Don’t skip toasting the spices! It makes a huge difference in the final flavor.
• If the curry is too thick, add a little more water. If it’s too thin, simmer it on sauté mode for a few minutes to reduce the sauce.
• A squeeze of lemon juice at the end brightens up the flavors beautifully.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your garam masala doesn’t contain any hidden animal products.
• Spice Level Adjustment: My friend, Priya, loves things hot. For a spicier curry, add more cayenne pepper or a finely chopped green chili. For a milder version, skip the cayenne pepper altogether.
• Quick Stove-Top Version: If you don’t have an Instant Pot, you can make this in a regular pot! Sauté the onions and spices as directed, then add the tomatoes and black-eyed peas with about 3-4 cups of water. Bring to a boil, then reduce heat and simmer for about 45-60 minutes, or until the peas are tender.
• Regional Variations: For a South Indian twist, add a pinch of asafoetida (hing) while sautéing the onions. For a North Indian style, you can add a tablespoon of cashew paste along with the tomatoes for a richer, creamier curry.

Serving Suggestions

This black-eyed peas curry is incredibly versatile. I love serving it with:

• Steaming hot basmati rice
• Warm, fluffy roti or naan
• A side of raita (yogurt dip) to cool things down

Storage Instructions

Leftovers? Yes, please! Store the curry in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors meld together.

FAQs

Let’s answer some common questions:

1. Can I use canned black-eyed peas instead of dried? What adjustments should I make to the cooking time?

You can! If using canned black-eyed peas, reduce the pressure cooking time to just 5 minutes. Add them during the last 5 minutes of cooking.

2. What is Kashmiri chili powder and can I substitute it with something else?

Kashmiri chili powder is known for its vibrant red color and mild heat. If you can’t find it, you can substitute it with a mix of regular paprika and a pinch of cayenne pepper.

3. How can I adjust the spice level of this curry?

Easily! Add more cayenne pepper or green chilies for a spicier curry, or omit them altogether for a milder version.

4. Can this curry be made ahead of time?

Absolutely! You can make this curry a day or two in advance. The flavors will develop even more as it sits.

5. What is the best way to serve this black-eyed peas curry – with rice, roti, or something else?

Honestly, it’s delicious with anything! But I personally love it with basmati rice and a side of raita.

6. Can I freeze leftover black-eyed peas curry?

Yes, you can! Let the curry cool completely, then transfer it to a freezer-safe container. It will keep in the freezer for up to 2 months.

Enjoy! Let me know in the comments if you try this recipe and what you think. Happy cooking!