Lobia recipe (Lobia masala recipe) Punjabi lobia recipe
US measuring cups are used (1 cup = 240 ml)
North Indian, Punjabi
For pressure cooking:
Black eyed peas (Lobia)
For lobia recipe:
Ghee (clarified butter)
Dried red chilies
broken, seeds and stems removed
Ginger paste or freshly grated or crushed
Garlic paste or freshly grated
2 medium or 1 ¼
Salt to taste
Red chili powder
½ to 1
kasoori methi (Dried fenugreek leaves)
Heavy whipping cream or fresh cream or malai
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.
*Nutrition information is a rough estimate for 1 serving
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