Lobia Masala is a simple curry made with lobia, onion, tomato and basic spices. This gravy has thick consistency with softly cooked lobia. It has mild spice along with slight tanginess from tomato. The dish turns out very good every single time and simple to make, pairs up well with both roti and rice.
This curry is usually made for lunch or dinner and keeps you filling for a long time. This gravy comes together with simple ingredients available at home and does not need much work. Everyone at home enjoy it very much. Spices blend well with gravy and give good taste throughout.
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About Lobia Masala
Lobia Masala also known as Black Eyed Peas Masala is popular North Indian curry made with lobia, onion, tomato and spices and this recipe is quite common in Punjabi homes and often made for regular meal. It is a simple curry that does not need many ingredients. Lobia has good protein content so it makes filling meal for everyone.
This has thick texture with soft cooked lobia inside. Onion tomato masala coats lobia well and give good flavour to it. Kasoori methi when added at end gives nice aroma and flavour. You can adjust spice powders as per your liking, make it mild or little spicy based on preference you have.
This recipe can be made little different based on your taste and what you prefer. Some people prefer thin gravy for rice and some like thick gravy for roti. It can be served with jeera rice, phulka or naan too. After soaking lobia cooking part is quite easy. Curry stays good for few hours and flavour gets better as it rests.
I usually make this recipe often at home when I want something simple for lunch or dinner. My family enjoys it with phulka and sometimes with rice also.
Lobia Masala Ingredients
- Lobia - I used lobia as the main ingredient for this curry and it becomes soft after cooking while soaking up all the gravy flavours well.
- Onion - I added onion for making the gravy base and it gives good taste and body to the curry.
- Tomato - Tomato forms the main gravy, added for tanginess and colour and it blends well with the spices giving good flavour to the gravy.
- Green Chilli - I added green chilli for little spice and flavour. You can always adjust it as per your taste.
- Ginger Garlic - I used fresh ginger and garlic for aroma and flavour and it gives good taste to the gravy.
- Kasoori Methi - I added kasoori methi at the final stage and it gives nice aroma along with slight restaurant style flavour.
- Coriander Leaves - Used coriander leaves for garnish, it adds freshness and good flavour to the curry.
- Spice Powders - Used chilli powder, coriander powder, turmeric powder, garam masala and curry masala for the colour, spice, flavour and taste of the dish.
- Whole Spices - I added jeera, cinnamon and cloves for tempering. It gives warm aroma.
- Oil - I used regular cooking oil for tempering and sautéing the ingredients, helps all the flavours come together.
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How to make Lobia Masala Step by Step
1.Soak lobia for an hour, Set aside. Puree tomatoes and keep it ready
2.Heat oil in a pan - add the items listed under 'to temper' let it crackle. Then add ginger and garlic to crusher.
3.Press it to get crushed garlic and ginger add it. Saute for a minute. Then add onion.
4.Saute till it turns transparent. Then add tomato puree. Saute and cook for a minute.
5.Then add all the spice powders along with salt, saute till raw smell of tomatoes leave.
6.Strain and add lobia. Mix well. Add water and pressure cook for 3 whistles in medium flame.
7.Let the pressure release by itself. Take little lobia separately and mash it well with a spoon.
8.Now add it to the gravy and cook again for few minutes it thickens. Simmer for 5 minutes then add crushed kasoori methi and chopped coriander leaves, mix well and switch off.
Serve hot!
Expert Tips
- Soaking - I usually soak lobia for at least an hour before cooking as it helps it to cook faster and make it soft.
- Cooking - Pressure cook until the lobia turns soft and tender, or else the curry may not taste good.
- Mashing - Mash few cooked lobia and add it back to the gravy as this helps to thicken the gravy naturally.
- Spices - Adjust the spice powders as per your liking, you can make it mild or little spicy based on preference.
- Control flame - Always cook in medium flame. Very high flame may burn masala at bottom.
- Kasoori methi - I add crushed kasoori methi only at last and switch off. This keeps aroma fresh.
Serving and Storage
Serve with chapathi, roti or jeera rice. This goes well with ghee rice also. Store leftover gravy in refrigerator and consume within two days. Reheat in pan and add little water if thick. Stir well and serve warm.
FAQS
1.Can I make this without soaking lobia?
Soaking is recommended as it helps the lobia cook faster. It also makes the texture softer.
2.Why does my gravy taste sour?
Tomatoes may be very sour or not cooked enough. Add small pinch sugar and cook little more.
3.Why should I mash few lobia?
Mashing few lobia helps thicken the gravy naturally. It also gives better texture to the curry.
4.Can I make it spicy?
Yes, add more green chilli or chilli powder. Adjust it as per your family taste.
5.Can I make it ahead?
Yes, you can make it ahead and refrigerate, In fact the curry tastes even better after resting for some time.
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📖 Recipe Card
Lobia Masala Recipe (Black Eyed Peas Masala)
Ingredients
- 1 cup lobia
- 1 medium sized big onion chopped finely
- 1 medium sized tomato chopped roughly
- 1 no green chilli
- 3 nos garlic
- ½ inch ginger
- 1 teaspoon kasoori methi crushed
- 1 tablespoon coriander leaves chopped
- salt to taste
To temper:
- 1 tablespoon oil
- 2 teaspoon jeera
- ¼ inch cinnamom stick
- 1 nos cloves
Spice powders:
- 1 teaspoon red chilli powder
- ½ teaspoon coriander powder
- ¼ teaspoon turmeric powder
- ½ teaspoon garam masala powder
- ½ teaspoon curry masala powder
Instructions
- Soak lobia for an hour, set aside.
- Puree tomatoes and keep it ready.
- Heat oil in a pan - add the items listed under 'to temper' let it crackle.
- Then add ginger and garlic to crusher.
- Press it to get crushed garlic and ginger and add it to the pan. Sauté for a minute.
- Then add onion. Sauté till it turns transparent.
- Then add tomato puree. Sauté and cook for a minute.
- Then add all the spice powders along with salt, sauté till raw smell of tomatoes leave.
- Strain and add lobia. Mix well.
- Add water and pressure cook for 3 whistles in medium flame.
- Let the pressure release by itself. Take little lobia separately and mash it well with a spoon.
- Now add it to the gravy and cook again for few mins it thickens. Simmer for 5 minutes then add crushed kasoori methi and chopped coriander leaves, mix well and switch off.
- Serve Lobia Masala hot with soft phulkas!
Notes
- Soaking - I usually soak lobia for at least an hour before cooking as it helps it to cook faster and make it soft.
- Cooking - Pressure cook until the lobia turns soft and tender, or else the curry may not taste good.
- Mashing - Mash few cooked lobia and add it back to the gravy as this helps to thicken the gravy naturally.
- Spices - Adjust the spice powders as per your liking, you can make it mild or little spicy based on preference.
- Control flame - Always cook in medium flame. Very high flame may burn masala at bottom.
- Kasoori methi - I add crushed kasoori methi only at last and switch off. This keeps aroma fresh.
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