Methi Wala Lobia|How to make methi lobia curry

Methi wala LobiaLast weekend i tried this recipe and it came out very well.Me and my family liked this recipe very much. This recipe tastes different then any other curry since it does not contain normal masala .The flavor of ground fenugreek seeds, garlic, ginger , redchilli, and cumin seeds gives it an appetizing  smell and it taste real good along with rice , roti or paratha.

Ingredients :-

  • Black eyed peas (Lobia) – 1/2 kg
  • Onion – 3 cups (finely chopped)
  • Tomatoes – 5 midium (chopped)
  • Ginger- 3 tbsp (peeled and chopped)
  • Garlic – 3 tbsp (chopped)
  • Cumin seeds – 4 tsp
  • Fenugreek seeds – 1 tsp
  • Red chillies – 3 whole
  • Cinnamon stick – 2 inch piece
  • Turmeric powder – ½ tsp
  • Red chilli powder – 1-2 tsp (optional)
  • Coriander leaves – A handful (finely chopped)
  • Oil- 6 tbsps of oil
  • Salt as per the taste

Methi wala LobiaMethod:-

  • Soak the lobia over night.
  • Wash and clean it.
  • Pressure cook the black-eyed peas until soft and the peas squash easily between your fingertips. Set aside (do not throw the water of it) Normally after soaking lobia it gets  cooked in one whistle.
  • While the lobia is cooking, heat 5 tbsps of oil in a pan and add the cinnamon stick.
  • When the oil is hot, add onions, turmeric powder and salt and saute on medium-low heat for about ten minutes until the onions are medium brown.
  • Meanwhile, in a separate pan, heat the remaining 1 tbsp of oil, and add the fenugreek seeds, cumin seeds and the dried red chillies.
  • Fry the spices in the oil for a minute or so (be careful it should not burn).
  • Now grind it along with the chopped ginger and garlic.And grind into a coarse paste either by hand or in a small food processor.
  • When the onions are brown, add tomato and cook covering in between till it becomes mushy.
  • Now add ground paste and red chilli powder, mix well.
  • Cover and cook for several minutes until the oil separates from the sides of the mixture.
  • Stir occasionally to prevent the paste from sticking to the bottom of the pan and burning.
  • Add the lobia along with the water it already has.
  • You can add a little more water if required.
  • Cover and bring it to boil, then simmer for at least ten to fifteen minutes.
  • Garnish with coriander leaves.
  • Serve hot with parathas, roti or plain rice along with any side dish.(I have prepared fried bhindi along with this)

Tips: You just have to be careful about adding fenugreek seeds in it, since too much of fenugreek could lead to the curry becoming bitter in taste.

Leave a comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.