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Spinach lobia masala curry

Jun-21-2017
Reena Andavarapu
300 minutes
Prep Time
20 minutes
Cook Time
5 People
Serves
Read Instructions Save For Later

ABOUT Spinach lobia masala curry RECIPE

This yummy gravy is made by frying onion and tomatoes alongwith blanched and pureed spinach. A perfect combination of lobia and spinach. Easy to make and healthy to eat. A perfect combination with rice or phulkas.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Andhra Pradesh
  • Simmering
  • Pressure Cook
  • Frying
  • Sauteeing
  • Main Dish
  • Healthy

Ingredients Serving: 5

  1. Lobia - 2 cups (soaked overnight or min 4 to 5 hours)
  2. Spinach - 3 bunches
  3. Oil and or ghee - 2 tbsps
  4. Mustard seeds - 1 tsp
  5. Cumin seeds - 1/2 tsp
  6. Curry leaves - 2 springs
  7. Green chillies - 3 to 4
  8. Spice powders :
  9. Red chilli powder - 2 tsps
  10. Garam masala powder - 1 1/2 tsps
  11. Turmeric - 1 tsp
  12. Onions - 2 chopped (medium)
  13. Tomatoe - 1 (medium)
  14. Ginger and garlic paste - 1 1/2 tsp
  15. Coriander for garnish
  16. Salt to taste
  17. Half of a lime
  18. Water - 4 cups approx.

Instructions

  1. Soak the lobia overnight or for Atleast 4 to 5 hours. Take a pressure pan and add the oil and ghee
  2. Temper with cumin and mustard seeds. As it splutters add the green chillies and curry leaves
  3. Now add the onion and stir fry till browned. Add the ginger garlic paste and stir fry till raw smell goes away
  4. Now add the spice powders, salt and tomatoes
  5. Mix well, cover and keep till forms a mushy masala
  6. In the meanwhile blanch the washed spinach leaves, cool and grind to a smooth paste with some water
  7. Add this paste to the cooked masala, mix and leave for 2 to 3 mins
  8. Now add the soaked lobia and water
  9. Mix well cover and pressure cook for two whistles
  10. When pressure goes off open and add the coriander.
  11. Taste for seasoning
  12. Press and check if you want the lobia more soft
  13. If yes then cover and simmer for few mins
  14. Add the lime juice and mix
  15. Stir with a ladle or mash a little to get a thick gravy
  16. Ready to serve with hot steaming rice or phulkas

Reviews (1)  

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Anu Sachdeva
Jun-22-2017
Anu Sachdeva   Jun-22-2017

I will surely try this

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