Lobia Curry
1 inch ginger (adrak), finely chopped
4 to 5 medium garlic cloves (lahsun) finely chopped,
2 medium sized onion finely chopped
2 medium tomatoes finely chopped
2 or 3 green chilies chopped
1 teaspoon cumin seeds (jeera)
1 teaspoon turmeric powder (haldi)
1 teaspoon red chilli powder (lal mirch powder)
1 teaspoon punjabi garam masala powder or garam masala powder
2 teaspoon coriander powder (dhania powder)
3 cups water
2 tablespoons oil
3 to 4 tablespoon chopped coriander leaves (dhania patta)
Salt as required
- In a pressure cooker or pressure pan, heat oil
- Add the cumin seeds and let them sizzle
- Then add the chopped onions
- Stir and sauté till the onions become translucent
- Add the chopped ginger, garlic and green chilies. Saute till the raw aroma of the ginger and garlic goes away
- Then add the chopped tomatoes and stir
- Next add the all the dry spices – turmeric powder, red chili powder, coriander powder and garam masala
- Stir and saute the masala on a low flame, till the tomatoes become soft and the entire tomato-onion mixture starts to leave the sides of the pan or cooker and you see the oil leaving from the sides. This cooking method is called as bhunao in punjabi and takes some time
- Now add Aaj Pakao Lobia packet. Stir well
- Then add 3 cups water. Add salt and stir. Let it cook for next 5-7 mins with closed lid
- You can also mash a few cooked beans to thicken the lobia masala gravy
- The consistency of the lobia masala gravy is neither thin nor thick.
- Lastly add 2 tbsp chopped coriander leaves and give a final stir
- You could also garnish lobia masala with chopped coriander leaves
- Serve lobia masala with rotis or steamed rice
OR
To save extra time –
- Add Aaj Pakao All Purpose Curry Base to the pot
- Add Complementary Garam Masala (from Aaj Pakao Lobia packet) to the curry
- Once it boils, add Aaj Pakao Lobia and give it a good mix
- Let it simmer on medium flame for 5-7 minutes
- And hot serve your instant Lobia!