Masaledar Lobia Curry
Lobia curry is a delicious mouth-watering quick Indian recipe from Punjab. Lobia which is also known as Black eyed beans or cow peas is made in thick gravy of onion, tomato and spices. This spicy and aromatic curry tastes great if served with plain rice or roti.
- Lobia/black eyed beans – 1 cup (250 gm)
- Ginger paste – 2 tsp
- Garlic – 2 tsp
- Onion – 3 medium(chopped)
- Green chilli – 2(chopped)
- Coriander leaves – ½ cup (chopped)
- Tomatoes – 3 tomatoes (chopped)
- Bay leaf – 1
- Cinnamon- ½ inch piece
- Black cardamom – 1
- Coriander powder – 2 tsp
- Garam masala powder – 1 tsp
- Chicken masala powder – 1 tsp
- Cumin seeds – ½ tsp
- Whole red chilli – 2
- Turmeric powder – ½ tsp
- Red Chilli powder – as per the taste
- Water – as per required (Ensure that the gravy should not be watery)
- Oil – 2 tbsp oil
- Salt – as per the taste
- Soak the lobia for about 2 to 3 hours .(it gets cooked easily even if you don’t soak it)
- Heat oil in a pressure cooker.
- Add the whole garam masala.
- When they start spluttering, add the cumin seeds and whole red chilli.
- Once the cumin seeds sizzles, add chopped onions, turmeric powder and salt.
- Fry the onions till they become golden brown.
- Now add ginger-garlic paste.
- Fry until the raw smell goes off.
- Add the tomatoes and keep stirring until the tomatoes are little mushy.
- Now add coriander powder, chilli powder, chicken masala powder, garam masala powder and fry the masala on a low flame.
- Fry till the mixture starts to leave the sides of the pan or cooker.
- Now add the soaked lobia and stir well.
- Add water and pressure cook till the lobia is cooked.(the lobia should be soft enough that it should get mashed easily when pressed with your fingers)
- You could reduce the water content by cooking without the lid for some more time, if you want to have less gravy or curry or you can increase the water content if you want more gravy.
- Garnish Lobia Masala with chopped coriander leaves and chopped green chillies.
- Serve hot with roti, rice or paratha.
You can make lobia directly without soaking it in a water. But i would suggest to soak it and then make it, by doing this it will take less cooking time.