BLACK EYED PEAS CURRY with HAM | Lobia Masala Recipe | Super Easy One Pot Recipe

black-eyed peas

🥗Healthier: chickpeas

💰Cheaper: pinto beans

Chickpeas are high in protein and fiber, while pinto beans are often less expensive.

cooking oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier but can be pricier; canola is a budget-friendly option.

Soak 2 cups of dried black-eyed peas for at least 4 hours or overnight.

Drain the soaked black-eyed peas.

Cut 300 g of champagne ham into large chunks.

Dice the onion and tomatoes into small chunks.

Grind the garlic and ginger into a rough paste, adding a little salt to help.

Heat the pot using the sauté mode on the multi cooker.

Add 3 tablespoons of neutral oil to the pot.

Add bay leaves and cinnamon sticks, and fry for a minute.

Add the diced onion and fry until soft and translucent, about 5 minutes.

Add the ginger-garlic paste and fry for a minute until the raw aroma disappears.

Add spices: kashmir red chili powder, turmeric, curry powder, smoked paprika, and cumin powder; mix well.

Add the diced tomatoes and 1 teaspoon of salt, and fry until the tomatoes are softened and oil separates.

Add the drained black-eyed peas and mix well, frying for 1 minute.

Add 1 cube of chicken stock and 2-3 cups of warm water to cover the peas.

Add frozen spinach and the chunks of ham, and another half teaspoon of salt; mix well.

Close the lid and pressure cook on porridge mode for 20 minutes.

Cooking Techniques

Equipment Needed

Spice Level: