Lobia Mushroom Curry - Black-eyed Bean Mushroom Curry

For for Black-eyed Bean Mushroom Curry

• 1 cup black-eyed bean, washed & soaked in water overnight
• 2 medium-sized tomatoes, chopped
• 3 tablespoons olive oil
• 1 bay leaf
• 1 teaspoon cumin seeds
• 1/2 cup onion & ginger-garlic paste
• 1 1/2 cups tightly packed mushrooms, finely chopped (I used crimini)
• 2 teaspoons coriander powder
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric Powder
• Salt as per taste
• 1/4 cup fresh cream (vegan)
• 1 teaspoon sugar (optional)
• 1/4 teaspoon garam masala powder
• 1 teaspoon kitchen king masala or curry powder

How to Make Black-eyed Bean Mushroom Curry

1. Add black-eyed beans, salt, and 3 cups of water to a pressure cooker. Cover with the lid, and pressure cook for 6 whistles on high heat. After the turn the heat to low and let it cook for about 10 minutes. Let the pressure go down before opening the lid.
2. Heat 1 tablespoon oil in a pan. Once hot, add chopped mushrooms and sauté for 3-4 minutes. Transfer sautéed mushrooms to a plate.
3. Heat 3 tablespoons oil in the same pan. Add cumin seeds and bay leaf to it.
4. When cumin seeds start to crackle, add onion, ginger-garlic paste to it. sauté for 5 minutes. Add chopped tomatoes, and saute for 3 more minutes.
5. Now add coriander powder, chili powder, turmeric powder, kitchen king masala/curry powder, and salt along with ½ cup of water.
6. Stir it well and cook for 5 minutes.
7. Now, add cooked beans along with sautéed mushrooms. Mix well and cook for 7-8 minutes on medium heat.
8. Add milk cream, sugar, and garam masala powder to it. Cook for another 3-4 minutes.
9. Remove from heat. Serve hot with rice or any of your favorite flatbreads.