Lobia recipe | Lobia masala recipe | Punjabi lobia curry recipe
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4.67 from 3 votes

Lobia recipe (Lobia masala recipe) Punjabi lobia recipe

US measuring cups are used (1 cup = 240 ml)
Course Main Course
Cuisine North Indian, Punjabi
Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Servings 2 servings
Calories 257kcal
Author Kanan


For pressure cooking:

  • 1 cup Black eyed peas (Lobia)
  • 2 cups Water
  • 2 Black cardamom
  • 1 inch Cinnamon stick
  • 2 Cloves
  • 1 Green chili slit

For lobia recipe:

  • 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


Soaking and Pressure cooking the beans:

  • 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.

Making punjabi lobia recipe:

  • 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.


Calories: 257kcal | Carbohydrates: 18.8g | Protein: 6g | Fat: 18.4g | Saturated Fat: 11.2g | Cholesterol: 52mg | Sodium: 667mg | Potassium: 386mg | Fiber: 4.5g | Sugar: 4.5g
*Nutrition information is a rough estimate for 1 serving
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