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Punjabi Lobia Masala

Lubna Karim
0 minutes
Prep Time
25 minutes
Cook Time
4 People
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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.

Recipe Tags

  • Veg
  • Everyday
  • Punjabi
  • Pressure Cook
  • Side Dishes

Ingredients Serving: 4

  1. 1 cup lobia
  2. 1 onion finely sliced
  3. 1 tomato finely chopped
  4. 1 tbsp ginger juliennes
  5. 1 green chilli slit length wise
  6. ½ tbsp garam masala
  7. 3 Cloves
  8. 1 inch piece Cinnamon stick
  9. 1 bay leaf
  10. ½ tbsp cumin seeds
  11. 1 tbsp red chili powder
  12. ½ tbsp turmeric powder
  13. 1 tbsp coriander powder
  14. ½ tbsp cumin powder
  15. ½ cup milk
  16. Salt to taste
  17. Oil
  18. 2 tbsp fresh cream


  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 (4)  

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Paripurna Saikia
Paripurna Saikia   Oct-24-2017

Tried... It was tasty

Ritu Bhargava
Ritu Bhargava   Oct-24-2016

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