Lobia Masala is a tasty, nutty gravy made by cooking lobia in onion & tomato based saucy mix and spices. Lobia Masala is a good side dish for chapathi, roti and rice meal as well. Lobia Masala recipe presented here is native Punjabi Style which keeps us energized and filled.
Lobia Masala – I tried this yesterday and it came out soo good. I shared a pic on instagram and many asked for the recipe so posting it today itself.I browsed few recipes but zeroed on this one as this was easy and quick too.Pressure cooking lobia along with the masalas did the trick I guess, it was delicious.
I soo love north indian food but don’t have NI friends tat close enough to serve me a meal😉 so on and off I compensate for it like this else search for restaurants that serve authentic NI food.
You can serve chapathi, roti or even rice with this Lobia Masala. We call lobia as karamani in tamil.
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📖 Recipe Card
Lobia Masala | 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
- 1/2 inch ginger
- 1 teaspoon kasoori methi crushed
- 1 tablespoon coriander leaves chopped
- salt to taste
To temper:
- 1 tablespoon oil
- 2 teaspoon jeera
- 1/4 inch cinnamom stick
- 1 nos cloves
Spice powders:
- 1 teaspoon red chilli powder
- 1/2 teaspoon coriander powder
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon garam masala powder
- 1/2 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 mins then add crushed kasoori methi and chopped coriander leaves, mix well and switch off.
- Serve Lobia Masala hot with soft phulkas!
How to make Lobia Masala
- 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 ginder add it.Saute for a minute.Then add onion.
- Saute till it turns transparent.Then add tomato puree.Saute and cook for a minute.
- Then add all the spice powders along with salt, saute 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 5mins then add crushed kasoori methi and chopped coriander leaves, mix well and switch off.
Serve hot!
Serve hot with rice and roti! Enjoy!!
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