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Kishanganj Lobia Kothi Pasanda
🇮🇳 Indian Vegetarian

Kishanganj Lobia Kothi Pasanda

🇮🇳 Indian

A vegetarian Indian dish in the spirit of Kishanganj cooking — Kishanganj Lobia Kothi Pasanda brings a kothi touch with a classic pasanda finish. About 37 minutes from fridge to table.

Prep 12 min Cook 25 min Serves 2 Easy

Ingredients

  • Onion1, finely chopped
  • Tomato2, chopped
  • Coriander Powder1 tsp
  • Turmeric Powder1/2 tsp
  • Vegetable Oil2 tbsp
  • Red Chili Powder1 tsp
  • Black-Eyed Peas1 cup, soaked

Optional extras

  • Fresh Cilantro2 tbsp, chopped

Instructions

  1. 1

    Rinse and prep the main ingredient; pat dry.

  2. 2

    Bloom whole spices in hot oil until aromatic.

  3. 3

    Build the masala base with onion, tomato, and paste.

  4. 4

    Fold in the main ingredient and coat evenly.

  5. 5

    Add liquid (water, stock, or yogurt) and simmer gently.

  6. 6

    Taste; balance heat, salt, and tang.

  7. 7

    Garnish and serve.

Chef's tip

Chop everything mise-en-place; the cook goes quickly once oil is hot.

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