Lobia Masala
- 3
- 17
- 10min
- 30min
A hearty North Indian curry made with black-eyed peas simmered in a rich coconut-spice gravy—wholesome, protein-packed, and perfect with rice or rotis.
Quick Info
-
Course
Main Course -
Cuisine
North-Indian
Ingredients
Lobia Masala
Cooking Steps
Lobia Masala
Step 1 :
Soak the lobia by washing it well with water.
Step 2 :
Chop the onion, tomato and coriander leaves.
Step 3 :
Prepare coconut masala paste by adding 2 tablespoons of oil in a pan and add crushed garlic to it. Add grated ginger and half onion chopped with grated coconut and saute for 5 minutes. Cool and grind in a mixer with 1/4 cup water to a smooth paste.
Step 4 :
In a pressure cooker add 1 tablespoon oil and splutter 1/2 teaspoon mustard and 1 teaspoon cumin and a pinch of asafoetida.
Step 5 :
Saute half the onion until it turns golden brown. Keeping the flame low add turmeric, chilli powder, coriander powder and garam masala. Add salt. Saute on low flame until the spices turn aromatic. Add chopped tomato and saute until it turns soft and mushy.
Step 6 :
Add the coconut masala to the above mixture and saute for 3 minutes.
Step 7 :
Add in the soaked lobia along with 3 cups of water, mix well and pressure cook for 5 whistles.
Step 8 :
After the pressure is released normally. Garnish with coriander leaves and serve.
Quick Info
Course
Cuisine
Shop Ingredients
Lobia Masala
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
You probably already have these...
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
You probably already have these...
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
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