Punjabi lobia masala, also known as black eyed peas curry, is a comforting and tasty North Indian style masala made with lobia ( black eyed peas ), onion, spices and milk. This simple homestyle curry is packed with flavours and also rich in protein. It is perfect for everyday meals and pairs well with plain steamed rice, jeera rice, coconut rice, pulao, roti, naan, or chapathi.
Lobia Recipe
I tried this recently and it turned out so good that I just had to share it here! What makes this curry extra special is the addition of milk which gives a rich and creamy taste and balances well with the spice flavours.
About Lobia Masala
Punjabi cuisine comes from the Punjab state in North India and is known for its rich flavours. This lobia masala is one such dish that is made with black eyed peas, onion, tomato puree, spices and milk.
The masala is flavourful, mildly spiced that is perfect for a comforting and satisfying home cooked meal.
I've always loved North Indian based curries and this lobia masala truly feels like a warm hug in a bowl.
Similar Recipes
Lobia ( black eyed peas ) is one of the good sources of plant based protein, which makes this curry more nutritious, especially for vegetarians.
It is also rich in iron, fiber which helps in digestion, promote gut health and keeps you full for a longer time
You can enjoy this lobia masala with roti, chapathi or even with plain rice for a complete meal.
Ingredients
- Black eyed peas / Lobia / Karamani : Black eyed peas is the star ingredient of this curry. It cooks soft and absorbs the flavours of the spices beautifully.
- Tempering spices : Whole spices like cumin seeds, fennel seeds and cinnamon releases their aroma when added in oil and it enhances the flavor of the curry.
- Onion : Onions form the base of the curry. You can also add onion paste. When sauteed well, they give a natural sweetness.
- Tomato puree : Tomato adds a slight tangy flavour to the curry and balances the spices.
- Ginger garlic paste : This paste adds a strong, aromatic flavour to the base and helps in digestion.
- Green chilli : Green chilli adds a gentle spice heat to the curry and you can adjust the quantity based on your spice tolerance.
- Spice powder : Spices like turmeric powder, chilli powder, coriander powder, cumin powder and garam masala powder are added. It gives a rich color, heat and flavour to the curry.
- Milk : Milk is used to give the curry a rich, creamy texture and balances the spices.
Step by Step Pictures
Cooking Lobia
1)Wash and soak lobia in lots of water overnight. This is soaked lobia, it will look plumper and bigger in size.
2)Once soaked, strain the water. Take it in a pressure cooker. Cover with fresh water, add salt to taste.
3)Cover and pressure cook for 3 whistle, simmer the flame for 10 minutes and turn off the heat. Let the steam release by itself.
4)Once steam is released. open the cooker and check whether the lobia is cooked.
5)Strain the excess water and set aside.
Tempering spices
6)Heat oil or ghee in a pot. Add in whole spices fennel seeds, cumin seeds and cinnamon. Let them sizzle in the oil.
7)Add in finely chopped onions, green chillies and saute them for 2 to 3 minutes.
8)You can add some salt and sugar so the onions cook down faster.
Make Base Masala
9)Now the onions are cooked and looking translucent.
10)Now add in ginger garlic paste and cook for couple of minutes till raw smell leaves.
11)Saute until raw smell leaves.
12)Add in all the spice powders. I am using chilli, coriander, turmeric, cumin and garam masala powder.
13)Once spices are added, roast it well with onion so its raw smell leaves.
14)Add in tomato puree and mix well.
15)Cook this until oil separates from the mixture.
Cooking Lobia Masala
16)Now add in the cooked lobia. You can add little of the cooking liquid if needed.
17)Mix that with the masala.
18)Now comes the interesting part. I am using milk to form the curry.
19)Mix that well and cook for 5 to 8 mimutes on low heat until the curry thickens.
20)Serve lobia masala hot with rice or roti.
Expert Tips
- Soaking the black eyed beans overnight is very important. It helps them cook faster and become soft when added to the masala.
- Use a pressure cooker or instant pot to cook the soaked beans. It helps the lobia to cook evenly and save time.
- Take some cooked lobia, mash them and add it to the gravy. This naturally thickens the gravy and makes it richer.
- Freshly grind and add ginger garlic paste to make the curry more aromatic and flavourful.
- Along with lobia, you can also add vegetables of your choice like potato, green peas, paneer, carrot to make the dish more filling and delicious.
- Crush and add some kasoori methi at the end to get the restaurant style aroma.
Storage & Serving
Store the leftover punjabi lobia masala in an airtight container. It stays good in the refrigerator for 3 to 5 days. You can also freeze it for a month for longer storage. Reheat them gently on the stovetop or microwave by adding a splash of water or milk.
Serve this delicious and flavorful lobia masala with roti, naan, chapathi, or with rice like plain rice, ghee rice, jeera rice, pulao for a satisfying meal.
FAQ
Yes, you can replace black eyed peas with chickpeas, kidney beans, and green gram of your choice. The curry will taste the same.
Absolutely ! Adjust the amount of spice powders or green chillies according to how spicy you want.
Yes, canned tomato puree also works well.
If the curry is watery, simmer it for a few minutes until it reaches the desired consistency. Grind and add cashew paste or fresh cream to make the curry thicker, richer and creamier.
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Lobia Recipe | Punjabi Lobia Masala Recipe
Equipment
Ingredients
For Cooking Lobia
- 1 cup Black Eyed Peas (Lobia)
- 5 cups Water
- 2 teaspoon Salt
For Tempering
- 2 tablespoon Oil
- 1 teaspoon Cumin Seeds
- 1 teaspoon Fennel Seeds
- 1 piece Cinnamon
For Curry base
- 2 large Onions peeled & chopped finely
- 2 no Green Chillies slit
- 2 tablespoon Ginger Garlic Paste
- 1 tablespoon Red Chilli Powder
- 1 tablespoon Coriander Powder
- 1 teaspoon Turmeric Powder
- 1 teaspoon Cumin Powder
- 1 teaspoon Garam Masala Powder
- 2 teaspoon Salt to taste
- 1 teaspoon Sugar optional
- ¼ cup Tomato Puree I used storebought
- 1 cup Milk
For Garnishing
- 3 tablespoon Coriander leaves finely chopped
Instructions
- Take black eyed peas in a bowl. Wash it well. Now cover it with water and soak it overnight. Next day drain the water, add it to pressure cooker, cover with fresh water and pressure cook for 3 whistle, simmer the flame and cook for 10 mins. Turn off the heat and let the steam go all by itself. Open the cooker and drain the liquid from the peas. Set aside.
- For Tempering. Heat oil in a pot. Add in cumin, fennel, cinnamon and allow them to sizzle. Now add in onions and green chillies along with salt and sugar. Saute till golden. Add in ginger garlic paste and saute until raw smell leaves from it.
- Reduce the flame and add in all spice powders and mix well. Roast the spices in the oil for few seconds. Add in tomato puree and cook till oil separates from it, it will take around 4 to 5 minutes.
- Add in the cooked lobia and mix well. Pour cooking liquid in lobia as needed. Mix well and cook for 5 minutes till the curry start to thicken. Pour in the milk and mix well. Simmer for 5 mins on low heat until the curry thickens.
- Turn off the heat and add in coriander leaves and serve.
endogrutarif
Hello my name is Endogru. Your recipe looks so delicious I'll try to do in my kitchen. I've been watching your shares. Thank you.
sindhuja
Good recipe. ..
Anita Patel
This is an amazing dish. I love it. I've never made it this way before. Thank you for sharing. My family loves it.
Shahzeen
I tried this tonight for dinner and my family loved it..i never even wanted to cook black eyed beans until I made this.
jeffrin
Can I use..tomato insteasd of puree
Selvarani
Tried it. So delicious.!!!
Thanks lot.