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Black EyedPeasandPotatoStew|LobiaandAlooSubzi (VeganandGlutenFree)
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Black-eyed Peas and Potato Stew / Subzi

Cold Winter nights calls for a bowl of this warm Black-Eyes Peas and Potato Stew made in the Instant Pot. Serve this Vegan and gluten free stew with some rice or crusty bread on the side.
Prep Time15 mins
Cook Time30 mins
Soaking time2 hrs
Total Time2 hrs 45 mins
Course: Main Course, Side Dish
Cuisine: Indian
Diet: Gluten Free, Vegan
Servings: 6 servings
Calories: 212kcal

Equipment

  • Instant Pot

Ingredients

  • 1 cup Black-eyed peas / Lobia / Karamani
  • 2 medium Potato peeled and chopped into 1 inch pieces
  • 1 large Onion finely chopped
  • 1 cup Tomato finely chopped
  • 2 Green chilies
  • 1 inch Ginger grated
  • 1 teaspoon Cumin seeds
  • ½ teaspoon Turmeric powder
  • 1 ½ teaspoon Red chili powder adjust based on your spice level
  • 1 teaspoon Coriander powder
  • ½ teaspoon Garam masala
  • 2 teaspoon Dry fenugreek leaves / Kasuri mathi
  • Cilantro - for garnishing
  • to taste Salt
  • 2 tablespoon Coconut oil

Instructions

  • Wash and soak the black-eyed peas just until we get all the other things gathered up and prepared.
  • Heat the instant pot in the saute mode. Add the coconut oil and let it heat up.
  • Add the cumin seeds and let it crackle. Now add the chopped onions and saute them until translucent. Add the green chilies and grated ginger and saute for a minute.
  • Add the dry spices; turmeric powder, red chili powder, coriander powder and garam masala along with salt and fry them for a minutes.
  • Now add the chopped tomatoes and cook until the tomatoes are soft and the mixture is aromatic.
  • Add the chopped potatoes along with the drained black-eyed peas and mix well.
  • Add about 3 cups of water and crush some fenugreek leaves/kasuri methi and add it to the mixture.
  • Turn off the instant pot and then close the lid and seal it. Turn the instant pot on and place it on manual mode. Set the time to 12 minutes and let it go.
  • Once the time is up, turn off the instant pot and let it naturally release all the pressure. Open the pot and add the chopped cilantro.
  • Serve the Black-Eyed Peas and Potato Stew hot with rice.

Nutrition

Calories: 212kcal | Carbohydrates: 34g | Protein: 9g | Fat: 5g | Saturated Fat: 4g | Sodium: 73mg | Potassium: 723mg | Fiber: 6g | Sugar: 5g | Vitamin A: 421IU | Vitamin C: 21mg | Calcium: 55mg | Iron: 3mg