Punjabi Lobia Masala Recipe (Punjabi Style Black Eyed Beans Curry)

Step 1: 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

Step 2: Make a puree of tomatoes using a hand blender and keep aside

Step 3: Heat ghee in a wok on medium flame, add the cinnamon stick, cloves and bay leaves and let release its aroma into the ghee

Step 4: Add the cumin seeds and let it crackle

Step 5: Add the ginger garlic paste and cook until the raw smell goes away

Step 6: Add the finely chopped onions and saute until it turns light brown

Step 7: Now, add the slit green chilli, tomato pureè and simmer for 3 minutes

Step 8: Add the red chilli, turmeric and cumin powder, mix well and let the mixture cook until the ghee leaves the sides

Step 9: Now, add the cooked lobia along with the water in which it has been boiled and simmer for 5 minutes

Step 10: Gently smash a few lobia for the gravy to thicken further

Step 11: Slightly crush the kasuri methi between your palms and add it to the gravy along with garam masala and mix well

Step 12: Switch off the flame, and garnish with the ginger juliennes

Step 13: Serve the Punjabi Lobia Masala along with phulkas or steamed rice for a weeknight dinner