4 medium sized Potatoes
2.5 cups soaked Black Eyed Beans / Alasande Beeja / Lobia
1/2 bunch of Spinach leaves / Palak
1.5 medium sized Tomatoes
1 medium sized Onion
1.5 tsp Kasuri Methi / Dried Fenugreek leaves
1/2 tsp Ginger Garlic paste
Pinch of Turmeric powder
1/2 tsp Pav Bhaji Masala
1/2 - 3/4 tsp Chana Masala
1/2 tsp Sugar
8 - 10 cashew nuts
1/4 cup Cream of Milk
4 - 5 strands of Coriander leaves
Salt to taste
3 - 4 tsp Oil
Soak black eyed beans in water for about 8-10 hrs. Wash them in water for 2-3 times put it in a pressure cooker, add required amount of water, salt and cook.(3 whistles)
Peel the potatoes and chop them into medium sized pieces as shown in the picture below. Chop onion, tomato, spinach leaves into small pieces as shown in the picture below.
Put oil in a pressure cooker and heat. Add ginger garlic paste and fry them for about 1 min in medium flame. Add chopped onion, turmeric powder, kasuri methi and fry them for about 3-4 mins in medium flame, until onion turns golden in colour.
Add chopped tomato and cook them for about 3-4 mins. Add chopped spinach leaves and fry them for about 3-4 mins in medium flame.
Add pav bhaji masala and channa masala, salt, sugar and mix them well.
Add chopped potatoes and mix well.
Add required amount of water(2-3 cups) and cook them well. (2-3 whistles)
Once the pressure goes off, mash them and add the cooked black eyed beans. Add water, salt if required.
Put cream of milk, cashew-nuts in a mixer and grind them into smooth paste as shown in the picture below.
Add this to the gravy and mix them well. Add chopped coriander leaves and mix them well and bring it to boil.
Serve hot. It goes well with Chapathi/Poori/Rotti.