Tilted Brush Stroke

Punjabi

Lobia Masala

By Neha Mathur

Heat mustard oil in a pressure cooker over medium-high heat. When the oil is hot, add cumin seeds, cinnamon stick, cloves, and whole black peppercorns and fry for 3-4 seconds.

STEP 1

Now add onions and green chilies and fry until they turn translucent (7-8 minutes). Keep stirring at regular intervals.

STEP 2

Add ginger-garlic paste and fry until the onion turns golden brown (7-8 minutes).

STEP 3

Add tomatoes and cook for a minute. Keep mashing the tomatoes with the back of a ladle while cooking.

STEP 4

Now add coriander powder, turmeric powder, Kashmiri red chili powder, cumin powder, and garam masala powder, and cook for 3-4 minutes until oil starts to separate from the sides of the pan.

STEP 5

Now add the soaked lobia along with 2 and ½ cups of water and salt.

STEP 6

Close the lid of the cooker and cook for one whistle on high heat. Now reduce the heat to low and cook for 10 minutes.

STEP 7

Remove the cooker from heat and let the pressure release naturally.

STEP 8

Open the lid of the cooker and add lime juice and Kasuri methi and mix well. Garnish with chopped cilantro and serve.

STEP 9

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YOUR LOBIA MASALA IS READY!

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