Punjabi Lobia Masala Recipe (Punjabi Style Black Eyed Beans Curry)
Total Time: 40 minutes
Cuisine: Indian
Ingredients:
- tomato
- salt
- cumin powder (jeera)
- ginger
- green chilli
- bay leaves (tej patta)
- ghee
- red chilli powder
- onion
- garlic
- cumin seeds (jeera)
- cinnamon stick (dalchini)
- kasuri methi (dried fenugreek leaves)
- cloves (laung)
- coriander powder
- turmeric powder
- black eyed beans (lobia)
- garam masala powder
Instructions:
- To begin making the Punjabi Lobia Masala, wash and soak the lobia for 4 to 5 hours and then pressure cook with enough water for 2 whistles and keep aside
- Make a puree of tomatoes using a hand blender and keep aside
- Heat ghee in a wok on medium flame, add the cinnamon stick, cloves and bay leaves and let release its aroma into the ghee
- Add the cumin seeds and let it crackle
- Add the ginger garlic paste and cook until the raw smell goes away
- Add the finely chopped onions and saute until it turns light brown
- Now, add the slit green chilli, tomato pure? and simmer for 3 minutes
- Add the red chilli, turmeric and cumin powder, mix well and let the mixture cook until the ghee leaves the sides
- Now, add the cooked lobia along with the water in which it has been boiled and simmer for 5 minutes
- Gently smash a few lobia for the gravy to thicken further
- Slightly crush the kasuri methi between your palms and add it to the gravy along with garam masala and mix well
- Switch off the flame, and garnish with the ginger juliennes
- Serve the Punjabi Lobia Masala along with phulkas or steamed rice for a weeknight dinner