Recently
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?
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?
I said we
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.
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.
As I
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…..
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…..
INGREDIENTS:
- 1 cup Lobia
- 1 Onion, finely
sliced - 1 Tomato, finely
chopped - 1 tbsp.
Ginger juliennes - 1 Green
Chilli, slit length wise - ½ tbsp.
Garam Masala - 3 Cloves
- 1 1’inch stick
Cinnamon - 1 Bay Leaf
- ½ tbsp.
Cumin seeds - 1 tbsp. Red
chili powder - ½ tbsp. Turmeric
powder - 1 tbsp.
Coriander powder - ½ tbsp. Cumin
powder - ½ cup Milk
- Salt
- Oil
- 2-3 tbsp.
fresh minced Coriander leaves
PREPARATION:
- 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’.
NOTES:
- Soaking lobia for 6-8 hours reduces the time of cooking.
- You can even add fresh cream or white butter to enhance the flavour.
This recipe is going to participate in MLLA – 55 a month event by Susan of The Well Seasoned Cook and this month it is hosted by Susan herself. I am very happy to prepare a recipe with lobia as it is used in the logo for the month.
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….
i just love this curry with roti.. tempting..
yummy… .
Ongoing events:Fast Food – Poha .
Know your dairy – Milk Events
in my blog.
One of my regulars in the kitchen.. we love this!
love the header part….and the healthy lobia packed with flavors.
Lobia masala is a favorite at my place and appears quiet frequently..That header is so vibrant and good looking dear..
Is lobia same as black eyed pea? Looks delicious.
Delicious and tongue tickling!!!
So easy and healthy dish!
Protein packed curry,can have it with anything.
Delicious curry great with chapathi.
Nice pictures, I make this very similarly too. I love the flavor of lobia.
Perfect to have with roti's.Just love it.
favourite curry.. looks yummy!!!
http://www.indiantastyfoodrecipes.com/
One of fav, I don't add milk otherwise almost same recipe ….nice header ….looks cool
I was introduced to this lobhia gravy by our landlord in Gurgaon. I have never added milk rest is almost same. Beautiful clicks
first time to your space lovely recipes so glad I stepped to your space.
http://www.redchillycurry.com this is my space do step in if you have time.
yummy…my mom used to make it quite often…and not to mention, the pics are amazing, as always
Your lobia looks delicious.
We call the red kidney beans 'lobia' and I've almost never tried to make it with black-eyed peas. I'd love to try this out though. Thanks for the inspiration!
I like the new header Lubna. Awesome 🙂 and lip smacking Lobia
Oooooh, Lubna ~ What a dreamy, creamy curry! And your photos are a treat. : )
Thank you for sharing your very fine recipe for MLLA 55!
since I could never figure out how to make lobia looks + taste delicious, I never prefer it, and thanks Lubna for showing me how to make this so tasteful. LOVE it
Sukanya
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