A very authentic gravy of potatoes and black eyed peas which is highly nutritious and satisfying.PUNJABI ALOO LOBIAIngredients3 medium potatoes, peeled1½ cups soaked black eyed peas (lobia)2 tbsps oil1 tsp cumin seeds¼ tsp asafoetida (hing)1 large onion, finely chopped1 tbsp finely chopped ginger1½ tbsps finely chopped garlicSalt to taste½ tsp turmeric powder1 tsp red chilli powder2 tsps coriander powder1 green chilli, finely chopped1 cup fresh tomato puree1½ tsps Tata Sampann Kitchen King Masala8-10 garlic cloves Method1. 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. Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#SanjeevKapoor
