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Lobia Recipe
Lobia recipe or lobia masala -
Black eyed peas cooked in punjabi style creamy tomato gravy. This goes perfect with roti or paratha.
Course
Main Course
Cuisine
North Indian, Punjabi
Prep Time
1
hour
hour
Cook Time
40
minutes
minutes
Total Time
1
hour
hour
40
minutes
minutes
Servings
2
Calories
257
kcal
Author
Kanan
Ingredients
▢
1
cup
Black eyed peas (Lobia)
▢
2
cups
Water
▢
2
Black cardamom
▢
1
inch
Cinnamon stick
▢
2
Cloves
▢
1
Green chili
slit
▢
1
tablespoon
Ghee (clarified butter)
or Oil
▢
1
Dried red chilies
broken, seeds and stems removed
▢
1 ½
teaspoons
Ginger paste or freshly grated or crushed
▢
1 ½
teaspoons
Garlic paste or freshly grated
▢
2 medium or 1 ¼
cups
Tomato
chopped
▢
Salt to taste
▢
1
teaspoon
Coriander powder
▢
1 ½
teaspoons
Red chili powder
▢
½
teaspoon
Turmeric powder
▢
1
tablespoon
Butter
▢
½ to 1
teaspoon
Garam masala
▢
1
teaspoon
kasoori methi (Dried fenugreek leaves)
lightly crushed
▢
2
tablespoons
Heavy whipping cream or fresh cream or malai
▢
1
teaspoon
Ginger
julienned
Instructions
Wash black eyed peas or lobia under running cold water till water runs clear.
Soak them in enough water for 1 hour.
After soaking time discard the water.
Take lobia in a pressure cooker, add black cardamom, cinnamon stick, cloves and slit green chili. Also add 2 cups of water.
Cover with lid, put the weight on. Turn the heat on high.
Pressure cook it for 1 whistle on high and then lower the heat to medium and cook for 15 minutes. Then turn off the stove.
Let the pressure go down by itself. Then open the lid. It should be soft and not mushy.
Heat the ghee in a pan on medium heat.
Once hot add dried red chili. Saute for a minute.
Then add grated ginger and garlic. Saute for 30 seconds.
Add chopped tomatoes and salt. Saute till tomatoes get soft.
Add turmeric powder, red chili powder and coriander powder. Mix well and cook for a minute.
Then add cooked lobia with its water. Stir well.
Bring to a simmer. Simmer it for 7-8 minutes or till the gravy thickens.
Now add butter. Stir well so it gets melted.
Then add garam masala and kasoori methi. Mix well.
Now add heavy cream. Stir well and simmer for a minute only.
Turn off the stove.
Add julienned ginger. Cover the pan with lid.
Let it sit for 5 minutes. Then open the lid. Lobia masala is ready to serve.
Nutrition
Calories:
257
kcal
|
Carbohydrates:
18.8
g
|
Protein:
6
g
|
Fat:
18.4
g
|
Saturated Fat:
11.2
g
|
Cholesterol:
52
mg
|
Sodium:
667
mg
|
Potassium:
386
mg
|
Fiber:
4.5
g
|
Sugar:
4.5
g
*Nutrition information is a rough estimate for 1 serving
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