Punjabi lobia masala curry is the spicy and very popular delicacy of North India. This curry recipe is simply made with black eyed beans. Lobia is cooked in a unique form of tomato based gravy on low heat and tastes really very good with rice or roti. I generally cook this dish in dry gravy and serve with plain Indian chapati. But if you want more gravy, then add more water in it.
Yield: 4 servings
- 2 cups lobia (black eyed beans)
- 1 big onion, finely chopped
- 4 tomatoes, chopped
- 1 tsp ginger, chopped
- 6 cloves of garlic, minced
- 2 green chillies, chopped
- 1 bay leaf
- 2 cloves
- 1/2 inch piece of cinnamon
- 1 tsp cumin seeds
- 3/4 tsp red chili powder
- 2 tsp coriander powder
- 1/2 tsp pepper powder
- 1/2 tsp turmeric powder
- 1 tsp Amul fresh cream
- Fresh coriander leaves (finely chopped)
- Salt to taste
- 2 tbsp cooking oil
- 1 tsp oil for saute
- 4 cups of water
How to make Lobia Masala :
- Wash and soak the lobia in luke warm water for about 4 hours or for overnight.
- Pressure cook the lobia for 4 whistles, by adding enough amount of water and a pinch of salt.
- Cook until tenders and set aside.
- Heat the 2 tbsp of oil in a big frying pan, add ginger, garlic , green chili and chopped onion.
- Saute for few seconds, until onions turn soft.
- Add tomatoes and cook till tomatoes turns pulpy and little mashed.
- Allow the gravy to cool aside and then grind to a fine paste by adding little water in it.
- Heat 1 tsp of oil in a saucepan and add bay leaves, cloves, cinnamon and cumin seeds.
- When the seeds starts to sputter, add the prepared gravy paste along with pepper powder, coriander powder, turmeric, red chili powder and salt.
- Saute till gravy is dry and then add boiled lobia with little water and mix very well into gravy.
- Let it cook for 6-7 minutes till it thickens.
- Serve with plain Indian roti or naan.
I have cooked dry lobia masala, if you want more gravy in this, then add more water.