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Delicious Punjabi Lobia Masala Curry served in a traditional bowl, garnished with fresh cilantro, accompanied by roti. The dish features rich, spiced black-eyed beans in a flavorful, aromatic gravy, showcasing vibrant colors and authentic flavors of Punjab.
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Authentic Punjabi Lobia Masala Curry – Easy Black-Eyed Peas Recipe

Punjabi Lobia Masala Curry. This black-eyed peas curry is a hearty and flavorful vegetarian recipe perfect for lunch or dinner!
Course Main Course
Cuisine Indian, punjabi
Diet Vegetarian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 6 hours 30 minutes
Servings 4
Calories
Author Swati Pathak

Ingredients

  • 1 cup black-eyed peas soaked overnight
  • 2 tbsp Mustard oil
  • 1 tsp cumin powder
  • 1/4 tsp Asafoteda
  • 1 bay leaf
  • 2 cloves
  • 1 black cardamom
  • 1 inch cinnamon stick
  • 2 medium onions finely chopped
  • 2 ripe tomatoes pureed
  • 1 tsp ginger-garlic paste
  • 1-2 green chilies finely chopped (adjust to your spice preference)
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp garam masala powder
  • 1/2 tsp red chili powder optional
  • Salt to taste
  • 1/4 tsp black pepper
  • 1 tsp Kasuri Methi
  • Fresh coriander leaves chopped (for garnish)
  • 1/2 tsp Fennel seeds

Instructions

  • Soak the black-eyed peas overnight (for at least 6 hours) to ensure they cook faster and more evenly. If you're short on time, use 1/4 tsp baking powder to speed up the process.
  • Heat oil in a large pan on medium heat, add cumin seeds, Asafoetida, Fennel Seeds, Bay leaf, cinnamon stick, and cloves and saute for a few seconds.
  • Add the chopped onions and sauté until they turn translucent.
  • Add ginger-garlic paste, 1-2 chopped green chilli, salt, turmeric powder, coriander powder and red chilli powder, mix well and Fry until the raw smell disappears.
  • Sprinkle water to prevent the spices from burning.
  • Add the pureed tomatoes and cook until the oil separates from the masala (about 5-7 minutes).
  • Stir to prevent the spices from burning.
  • Add Lobia to the masala and black pepper powder and cook for 3-4 minutes while stirring occasionally.
  • Now add water and garam masala, and mix well.
  • Close the Lid and cook over low flame for 3-4 whistles or until the labia is soft but not mushy.
  • Allow the pressure to release naturally and Open the lid.
  • Add crushed kasuri methiStir well.
  • Adjust the consistency, add water if required, and adjust the salt, and chilli as per taste.
  • Punjabi Lobia Masala Curry is ready to serve!
  • Garnish with fresh coriander.
  • Serve hot with steamed Rice, Chapati, or Naan.

Notes

  • Soak the lobia overnight or at least 6-8 hours to reduce the cooking time.
  • You can also use canned Lobia for convenience but ensure rinse them well.
  • The onions, tomatoes, and spices should be cooked on medium heat until they release their oil and the gravy thickens.
  • This step ensures a deeper flavour.
  • You can also add a bit of cream or ghee at the end for a richer flavour. Some people also like to add a few green chillies for extra heat.