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Lobia Curry
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5 from 1 vote

Lobia Curry | Black Eyed Peas Curry

Black eyed peas with potaoes is a healthy and creamy delicious curry prepared in a cooker or insta pot. It is vegan and is perfect to enjoy with steaming rice or flat breads.
Prep Time10 mins
Cook Time20 mins
Soak Time2 hrs
Total Time2 hrs 30 mins
Course: Main Course
Cuisine: Indian
Keyword: Black Eyed Peas Curry, Lobia Curry
Servings: 4
Author: Eateries Delightful


  • 1/2 cup black eyed peas or canned black eyed peas
  • 1/2 cup chopped potato
  • 1-2 roma tomatoes
  • 1 tbsp oil
  • 1 inch finely chopped ginger
  • 1 tsp finely chopped garlic
  • 1 tsp cumin seeds
  • 3-4 black pepper
  • 2-3 green chillis
  • 1 tsp dry mango powder
  • 1 tsp garam masala
  • 1 tsp coriander powder
  • 1/2-1 tsp red chilli powder //optional (add for spicier curry)
  • 1/2 tsp turmeric
  • 1/2 tsp jaggery
  • salt
  • handful of cilantro
  • 2 cup water //add more or less based on the consistency you like.


Stove Top Method

  • Soak black-eyed peas overnight (or 1-2 hrs) and drain and rinse. I prefer soaking them overnight as they cook faster.
  • Put the peas, potato, and salt in a pressure cooker along with salt and water. Give one whistle. or pressure cook in Instant Pot for 15-20 mins
  • take a deep bottom pan, heat oil, add cumin, finely chopped ginger& garlic or ginger-garloc paste, green chillies.Saute for a minute.
  • Next add chopped tomatoes and salt. Cook until tomatoes are soft. Add all the dry masalas ,turmeric powder, coriander powder,dry mango, garam masala. Cook until a thick paste is formed
  • Now add boiled peas and potatoes and let the gravy boil for a minute. Add water to adjust the consistency. Adjust the spices if needed. Garnish with cilantro.
  • serve hot with roti or rice.

Insta Pot

  • Keep IP on saute mode. Heat oil, add ginger-garlic paste, cumin & green chillies. Add tomatoes and cook untill soft.
  • Add all the dry masalas. Add all the dry masala, turmeric powder, coriander powder, dry mango, garam masala. Cook until a thick paste is formed.
  • Next, add soaked peas,chopped potatoes, water and salt. Turn off saute mode, and pressure cook for 15 mins
  • Let the pressure release naturally. Stir to combine. Garnish using cilantro and serve hot.


  • I make this curry creamier by blending a tablespoon or two full of cooked black-eyed peas and then mixing it in with the curry. I give a quick boil after this to make it hot and creamy.