Aloo Lobia Masala Recipe
Aloo Lobia Masala
Spiced, Black-Eyed Beans/Peas and Potatoes
Submitted By: Taz
Ingredients:
1 ½ Cup Black-Eyed Beans/Peas (Lobia) - picked and rinsed
2-3 Large Yukon Gold Potatoes (Aloo) - cubed and boiled
1 Large Onion (Pyaz) - diced
1 inch piece Fresh Ginger (Adrak) - minced fine
1 Bunch Fresh Coriander (Dhania Patta) - stems removed and chopped
3 Roma Tomatoes (Tamatar) - chopped
4-8 Fresh Mint Leaves (Pudina Patta) - amount to taste
2-4 Fresh Green Chiles (Hari Mirch) - minced - amount to taste
2 Cups Water
4 Tbs Oil - can use olive, grape seed, vegetable, or canola oil
4 Tbs Tamarind Concentrate (Imli)
1 tsp
Garam Masala
½ tsp Coriander Seed (Dhania) - roasted and ground into a fine powder
½ tsp Cumin Seed (Jeera) - roasted and ground into a fine powder
½ tsp Red Chile Powder (Lal Mirchi)
½ tsp Turmeric Powder (Haldi)
¼ tsp Asafoetida Powder (Hing)
Kosher Salt (Namak) to taste
Preparation:
- Place picked and rinsed Black-Eyed Beans/Peas in a large bowl and add enough water to submerge by at least 2 inches - Allow to soak at room temperature for 8 to 10 hours (overnight for better results)
- Drain the Black-Eyed Beans/Peas and place in a in a large pan along with the onion, ginger, mint leaves, garam masala, and the 2 cups water - Bring to a simmer over medium-low heat and allow to cook until beans are soft (apx 30-40 minutes) - Drain off any remaining liquid and reserve
- While beans are cooking, cut potatoes into bite-sized pieces (apx ¾ inch cubes) - You can peel the potatoes or leave the skin on - And boil until tender - Drain and set aside
- Heat the oil in a small skillet over medium heat - Once oil is hot, add asafoetida powder and fry for about 1 minute - Add coriander powder, cumin powder, turmeric powder, red chile powder, green chiles, and tamarind concentrate - Fry until well blended (apx 2 minutes)
- Pour the spice mixture over the Black-Eyed Beans/Peas and mix to combine
- Add the boiled potatoes, fresh coriander, tomatoes, and salt to taste - Mix well
- If the mixture is too thick to well coat everything add the reserved cooking liquid until thinned to desired consistency - Adjust seasoning
- Heat through and serve hot as a side dish or as a main with Basmati rice and/or Naan
