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Lobia Masala Curry

Prep Time: 20-25 mins I Cooking Time: 40 mins I Serving: 3-4



Ingredients :-


For boiling :-


200 g Lobia/White Kidney Beans

2.5 cups/570 ml Water

Salt to taste


For Gravy :-


4 tbsp/60 ml Veg Oil

10-12 Garlic Cloves (peeled minced)

4 Onions, med-sized (grind to paste)

1 Green Chilli (finely chopped)

3 Tomatoes, med-sized (grind to purée)

3-4 Fresh Coriander Sprigs (stems removed, finely chopped)


Spice Powder :-

1.5 tsp Red Chilli Powder OR to taste

1.5 tsp Turmeric Powder

1 tsp Garam Masala Powder


Salt if required


Method :-


Into the pressure cooker, add washed lobia/white kidney bean + water + salt


Close the lid and pressure cook for 4 whistles on low-medium flame


After 4 whistles switch off the flame. Do not open the lid and let the pressure release naturally


Heat the oil in a deep pan/kadai, add the minced garlic to the pan and sauté for 3-4 mins on low-medium flame


Next add the onion paste to the pan and sauté for 4-5 mins on low-medium flame


Add chopped green chillies to the pan/kadai. Mix well and keep stirring until onion colour changes to light golden brown on low - medium flame


Next add tomato purée to the pan/kadai. Mix well and stir for 4-5 minutes on low-medium flame. Then add turmeric powder + red chilli powder + garam masala powder. Mix well & stir until oil separates from the masala on low - medium flame


Add chopped coriander leaves to the pan and stir for a minute


Add boiled lobia/white kidney beans to the pan/kadai along with its water. Mix well and let it come to a boil. Once starts boiling cover with lid and let it simmer for 15-20 minutes on low-medium flame until gravy thickens


Once done turn off the flame and garnish with the remaining coriander.


Time to taste:)


Serve with jeera/plain rice/chapati


Condiments: papad, onions, lime, chutneys etc

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