Ingredients

3 medium potatoes, peeled

1½ cups soaked black eyed peas (lobia)

2 tbsps oil

1 tsp cumin seeds

¼ tsp asafoetida (hing)

1 large onion, finely chopped

1 tbsp finely chopped ginger

1½ tbsps finely chopped garlic

Salt to taste

½ tsp turmeric powder

1 tsp red chilli powder

2 tsps coriander powder

1 green chilli, finely chopped

1 cup fresh tomato puree

1½  tsps Tata Sampann Kitchen King Masala

8-10 garlic cloves

Method

1. Heat 1 tbsp oil in a pressure cooker, add cumin seeds and let them change colour. Add asafoetida, onion and 2 tbsps water and mix well. Cook till the onion turns translucent. 

2. Add ginger and garlic and sauté for 1-2 minutes. Add salt, turmeric powder, red chilli powder and coriander powder and 2 tbsps water and mix well. 

3. Add green chilli and mix well. Pour tomato puree and mix. Lightly cover and cook for 4-5 minutes.

4. Meanwhile, cut potatoes in half and add into the cooker. Add soaked black eyes peas and sauté for 1-2 minutes.

5. Add Tata Sampann Kitchen King Masala and mix well. Cook for 3-5 minutes. Pour 2 ½ cups water and mix, cover and cook on low heat for 3-4 whistles and reduce the heat to low and cook for 12-15 minutes. 

6. Heat remaining oil in a small non-stick pan, add garlic cloves and sauté till they turn golden brown. Switch the heat off.

7. Transfer the cooked mixture into a serving bowl. Add the golden brown garlic on top and serve hot.

Nidhi Agarwal is the founder of ‘Cake N Bake’ and can be contacted on 7017625598 for orders: