Lobia Masala Recipe (Black Eyed Peas Masala)
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.
Servings2
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.
Nutrition Facts
Lobia Masala Recipe (Black Eyed Peas Masala)
Amount Per Serving (100 g)
Calories 217
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Trans Fat 0.03g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Sodium 33mg1%
Potassium 557mg16%
Carbohydrates 29g10%
Fiber 9g38%
Sugar 7g8%
Protein 9g18%
Vitamin A 882IU18%
Vitamin C 14mg17%
Calcium 81mg8%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
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