Punjabi Lobia Masala
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
Serves: 6
INGREDIENTS
Lobia – 1 cup
Mustard oil – 4 tbsp
Cumin seeds – 1 tsp
Cinnamon stick – 1 inch stick
Cloves – 2-3
Black peppercorns – 3-4
Onion – 1 cup ( Chopped )
Green chile – 2-3 (Slit into half)
Ginger garlic paste – 2 tsp
Tomato – 1 cup (Chopped)
Coriander powder – 2 tbsp
Turmeric powder – 1 tsp
Kashmiri red chilli powder – 2 tsp
Roasted cumin powder – 1 tsp
Garam masala powder – ½ tsp
Salt to taste
Lemon juice – 2 tbsp
Kasuri methi – 2 tbsp
Fresh coriander
INSTRUCTIONS
Wash the lobia and soak in enough water for 6-8 hours.
Drain the water and add it in a pressure cooker along with 3 cups of water and 2 tsp salt.
Pressure cook until lobia is softened.
Heat oil in a karahi.
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 fry until they turn translucent.
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.
Add lobia along with the water and adjust the salt.
Adjust water and cook for 10-12 minutes.
Add lemon juice and kauri methi and mix well.
Garnish with fresh coriander and serve hot with rice or Paratha.
From whiskaffair.com