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Chef Priya
Priya's Kitchen Notes

Easy recipes, bold spices, and stories from my family kitchen.

Starter Guide To Indian Flavor

Punjabi Black Eyed Peas Curry

Punjabi Lobia Masala

(45 reviews)
"

This dish is a staple in Punjabi households, loved for its earthy taste and wholesome goodness. My grandmother always said the secret was in letting the spices fully bloom in the oil—now I know she was right.

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Punjabi Black Eyed Peas Curry
Prep time:15 mins
Cook time:45 mins
Total time:1 hr

Protein

12g

Carbs

48g

Fat

8g

Calories

300 kcal

Servings:
4
VegetarianGluten Free

Ingredients

black-eyed peas1 cup
(dried, soaked overnight)
onion1 large
(finely chopped)
tomato puree1 cup
(canned or homemade)
garlic4 cloves
(minced)
fresh ginger1 tbsp
(grated)
green chilies2
(slit)
oil2 tbsp
(vegetable or mustard oil)
saltto taste
fresh cilantro0.25 cup
(chopped, for garnish)
water3 cups

Spices

cumin seeds1 tsp
ground coriander1 tsp
ground turmeric0.50 tsp
red chili powder0.50 tsp
(adjust to taste)
garam masala1 tsp

Directions

Prepare the Base

  1. Heat oil in a large pot over medium heat. Add cumin seeds and let them crackle for 30 seconds.
  2. Add chopped onions and sauté until golden brown, about 8-10 minutes.
  3. Add garlic, ginger, and green chilies. Sauté for another 2 minutes until fragrant.

Create the Masala

  1. Stir in the tomato puree, and cook for 5-7 minutes, until the oil starts to separate from the puree.
  2. Add ground coriander, turmeric, red chili powder, and salt. Cook for another 2 minutes.
Chef's tip: Stirring continuously at this stage helps deepen the flavors and prevents burning.

Cook the Peas

  1. Add the soaked black-eyed peas and 3 cups of water into the pot.
  2. Bring to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes until the peas are tender.
  3. Check periodically to ensure the curry doesn't dry out; add more water if necessary.

Finish and Serve

  1. Sprinkle garam masala over the curry and stir well.
  2. Garnish with fresh cilantro.
  3. Serve hot with steamed basmati rice or warm naan.
Chef's tip: A squeeze of lemon juice just before serving can add a fresh tangy kick.

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Behind the Recipe

Chef Priya in her kitchen

Hi! I'm Priya. I grew up in Delhi in a tiny kitchen filled with noise, spices, and stories. I learned to cook the way most of us do—by watching, tasting, and eventually doing. My mother never measured anything, but somehow every dish was perfect.

After I moved to the U.S., I found myself cooking the same dishes to feel close to home. Friends would ask for recipes, and I realized how unfamiliar Indian cooking still felt to many people here. That's what led me to start sharing—not just the food, but the how and why behind each step.

These recipes are rooted in tradition but shaped by life abroad. I try to keep things practical without losing what makes them special. If you've ever wanted to bring more Indian flavor into your kitchen, I hope this is a good place to start.