Wash the lobia and soak in enough water for 6-8 hours.
Heat oil in a pressure cooker.
When the oil is hot, add cumin seeds and fry until they start to crackle.
Add cinnamon stick, cloves and black peppercorns and fry for a few seconds.
Add onion and green chilli and fry until they turn translucent.
Now add ginger garlic paste and fry until the onion turns golden brown.
Add tomato and cook for a minutes.
Add coriander powder, turmeric powder, Kashmiri red chilli powder, roasted cumin powder and garam masala powder and cook for 3-4 minutes until oil separates from the side.
Now add lobia along with 2 cups water and salt.
Pressure cook until lobia is cooked.
Open the lid of the cooker once the pressure release and add lemon juice and kauri methi and mix well.
Garnish with fresh coriander and serve hot with rice or Paratha.
To make Punjabi Lobia Masala, make sure to soak the lobia for a few hours before putting them in pressure cooker for cooking. This will reduce the cooking time and the lobia will be cooked very nicely.Make sure to not overcook the lobia otherwise they will turn mushy.To make variations, you can add some coconut milk at the end and cook for one minute after adding the milk.You can also add khoya and regular milk to make a richer version of the curry.Add dry fruits powder to make the curry healthier.