Punjabi Lobia Masala | How to make Punjabi Lobia Masala

By Lubna Karim  |  19th Nov 2015  |  
4.2 from 4 reviews Rate It!
  • Punjabi Lobia Masala, How to make Punjabi Lobia Masala
Punjabi Lobia Masalaby Lubna Karim
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About Punjabi Lobia Masala Recipe

I make ‘Punjabi Lobia Masala’ mostly during winters as I feel this protein punch and spices filled dish helps to keep warm in winter.

Punjabi Lobia Masala, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Punjabi Lobia Masala is just mouth-watering. This amazing recipe is provided by Lubna Karim. Be it kids or adults, no one can resist this delicious dish. How to make Punjabi Lobia Masala is a question which arises in people's mind quite often. So, this simple step by step Punjabi Lobia Masala recipe by Lubna Karim. Punjabi Lobia Masala can even be tried by beginners. A few secret ingredients in Punjabi Lobia Masala just makes it the way it is served in restaurants. Punjabi Lobia Masala can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Punjabi Lobia Masala.

Punjabi Lobia Masala

Ingredients to make Punjabi Lobia Masala

  • 1 cup lobia
  • 1 onion finely sliced
  • 1 tomato finely chopped
  • 1 tbsp ginger juliennes
  • 1 green chilli slit length wise
  • ½ tbsp garam masala
  • 3 cloves
  • 1 inch piece cinnamon stick
  • 1 bay leaf
  • ½ tbsp cumin seeds
  • 1 tbsp red chili powder
  • ½ tbsp turmeric powder
  • 1 tbsp coriander powder
  • ½ tbsp cumin powder
  • ½ cup milk
  • salt to taste
  • oil
  • 2 tbsp fresh cream

How to make Punjabi Lobia Masala

  1. Wash and soak the lobia overnight or for at least 6-7 hours. Drain the water and set aside.
  2. In a pressure cooker, add oil, bay leaf, cinnamon, cloves and cardamom. When the spices start to release the aroma, add cumin seeds. When these start to splutter, add ginger juliennes and fry for 30 seconds.
  3. Next add sliced onions and fry till translucent. Next add finely chopped tomatoes and green chilli. Fry till the tomatoes turn soft and mushy. Now add red chilli powder, turmeric powder, garam masala, coriander powder and cumin powder
  4. Add the lobia and mix it well. Add 1 and ½ glass of water and salt. Pressure cook it 4-5 whistles. Turn off and let the steam escape, then take off the lid and check whether the lobia is cooked. (When pressed with fingers it should be soft)
  5. Pour in milk and add salt as per taste. Cook on a low flame for another minute by giving the mixture a gentle stir. Turn off the flame and add the fresh minced coriander on top.
  6. Serve hot with dollop of fresh cream and lemon wedges as an accomplishment with roti/phulka/naan.

Reviews for Punjabi Lobia Masala (4)

Paripurna Saikia4 months ago

Tried... It was tasty

Ritu Bhargavaa year ago


Broti Bhattacharyaa year ago

What is lobia??

jai bedi2 years ago

very yummy dish!