when I was at my aunt’s place, she has soaked lobia to make fritters in the
evening to go with chai. In the later part of the day she got so busy and she
forgot that she has soaked some lobia. When I entered kitchen to see what she
is doing there, she showed me that she has soaked some lobia to make fritters
but somehow she forgot to make them….now what we are going to do with these? Shall
we refrigerate them or shall we make fritters and serve them with rice in the
evening? I told her I have another idea of making use of these lovely ‘lobia’.
She asked me what’s that?
will make ‘Punjabi Lobia Masala’, a creamy and delightful curry with goes hand
in hand with roti/chapatti. She was very happy to hear the name of the recipe
as she is very much fond of North Indian Curries. She gave the charge of the
kitchen to me and stood by my side to watch the recipe. I make ‘Punjabi Lobia
Masala’ mostly during winters as I feel the protein punch and spice rich recipe
is a winter warmer one.
proceeded and made the recipe, she tasted and said by patting y shoulder, that’s
one of the flavoursome recipe she had ever tasted. I am blushed by the
comments. Me and aunty together made roti’s for all the family members and served
piping hot roti’s with spicy and creamy ‘Punjabi Lobia Masala’. Everyone at mom
was very happy to have the combination of roti and lobia, as it is for the
first time they taste the recipe, they loved it to full. I am happy for the day…so
here is the recipe which left me blushing for long….A perfect accomplishment
for winter night’s with piping hot roti’s…..
- 1 cup Lobia
- 1 Onion, finely
- 1 Tomato, finely
- 1 tbsp.
- 1 Green
Chilli, slit length wise
- ½ tbsp.
- 3 Cloves
- 1 1’inch stick
- 1 Bay Leaf
- ½ tbsp.
- 1 tbsp. Red
- ½ tbsp. Turmeric
- 1 tbsp.
- ½ tbsp. Cumin
- ½ cup Milk
- 2-3 tbsp.
fresh minced Coriander leaves
- Wash and soak
lobia overnight or for at least 6-7 hours. Drain the water and set aside.
- In a
pressure cooker, add oil, bay leaf, cinnamon, cloves and cardamom. When the
spices start to release the aroma, add cumin seeds. When these start to
splutter, add ginger juliennes and fry for 30 seconds.
- Now add
sliced onions and fry till translucent. Next add finely chopped tomatoes and
green chilli. Fry till tomatoes turn soft and mushy. Now add red chilli powder,
turmeric powder, garam masala, coriander powder and cumin powder. Fry for
another one minute by giving the mixture nice stir.
- Now add
drained lobia and mix well. Add 1½ glass of water and salt. Pressure cook of 4-5
whistles. Turn off and let the steam escape and then take off the lid and check
whether the lobia is soft or not (When pressed with fingers it should be soft
and should get easily mashed).
- Now add milk
and check for salt. Cook on low flame for another minute by giving the mixture
gentle stir. Turn off the flame and add fresh minced coriander on top.
- Serve hot
with dollop of fresh cream and lemon
wedges as an accomplishment with roti/phulka/naan.
- Last but not least add your ‘love’ to make the dish ‘YUMMY’.
- Soaking lobia for 6-8 hours reduces the time of cooking.
- You can even add fresh cream or white butter to enhance the flavour.
Have you checked the new header of my blog, after a long time I have done something bright and it is looking more bright to me….your comments on this are more welcome….