Go Back Email Link
–+ servings

Lobia Recipe Card

North Indian Kitchen
Lobia is a traditional North Indian main course and liked by all ages. This dish is sooo simple & easy to make.
How You Like This Recipe?
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine North Indian
Servings 6
Calories 125 kcal

Equipments

1 Bowl(medium-sized)
1 Pressure Cooked/Pan
1 Mixer Grinder

Ingredients

For Coconut Puree

  • 1 teaspoon Oil
  • 1 inch Ginger(grated)
  • 6-7 Garlic pods(minced)
  • 1 large Onion(finely chopped)
  • 3 tablespoons Coconut powder
  • Water as required

For Lobia

  • 1 cup Lobia
  • 2 tablespoons Oil
  • 1 teaspoon Cumin seeds
  • 1 large Onion(chopped)
  • 2 medium-sized Tomatoes
  • 1 Green Chili
  • ½ teaspoon Turmeric powder
  • ½ teaspoon Red Chili powder
  • 1 teaspoon Coriander powder
  • ½ teaspoon Garam masala
  • Salt to taste
  • Water as required
  • Fresh Coriander leaves (for garnishing)

Instructions
 

  • Making Coconut Puree
    Make sure that 1cup lobia should be soaked in water overnight (for approximately 7-8 hours).
    2. Now take a pan and add 1 tablespoon oil, 1-inch ginger, grated & 6-7 garlic pods, minced.
    3. Add 1large finely chopped onions.
    4. Append 3 tablespoons coconut powder in to the pan. It will enhance the flavor.
    5. Mix all the ingredients well.
    6. Afterwards transfer the mixture to a bowl and let it cooldown at room temperature. Add 1/2 cup water in it.
    7. Blend the mixture through mixer grinder to form a smooth gravy. Place it aside for further use.
    Making Lobia
    8. Heat 2 tablespoons oil in a deep pan or pressure cooker and add 1 teaspoon cumin seeds. Let them splutter.
    9. Add 1 large chopped onions and sauté until golden brown.
    10. Append 2 medium-sized tomatoes & 1 finely chopped green chili.
    11. Add 1/2 teaspoon turmeric powder, 1/2 teaspoon red chili powder, 1 teaspoon coriander powder, 1/2 teaspoon garam masala and salt to taste. Mix well.
    12. Add prepared coconut puree in it.
    13. Mix it well and Cook it until it become golden-brown in color.
    14. Add the soaked and drained lobia to the pressure cooker and give it a good stir.
    15. Add enough water to cover the lobia (approximately 2 cups).
    16. If using a pressure cooker, close the lid and cook for 3-4whistles or until the lobia is tender. If using a pan, cover and simmer until the lobia is cooked through (approximately 30-40 minutes), stirring occasionally.
    17. Once the lobia is cooked garnish with freshly chopped coriander leaves.
    Your Lobia is ready to serve

Video

Notes

  • Feel free to adjust the spices and seasonings according to your taste preferences.
  • If you prefer a spicier dish, increase the amount of red chili powder or add additional green chilies. Similarly, if you prefer a milder flavor, reduce the spice quantities accordingly.
  • If you prefer a slightly mushy texture, cook the lobia for a longer period until they become very soft. For a firmer texture, reduce the cooking time, so the lobia remain tender but retain their shape.
  • You can customize it by adding your favorite vegetables, such as bell peppers, carrots, or peas. 
Nutrition Facts
Lobia Recipe Card
Amount per Serving
Calories
125
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
1
g
6
%
Sodium
 
312
mg
14
%
Potassium
 
200
mg
6
%
Carbohydrates
 
12
g
4
%
Sugar
 
3
g
3
%
Fiber
 
4
g
17
%
Protein
 
4
g
8
%
Vitamin A
 
2471
IU
49
%
Vitamin B1
 
1
mg
67
%
Vitamin B2
 
1
mg
59
%
Vitamin B3
 
1
mg
5
%
Vitamin B6
 
1
mg
50
%
Vitamin C
 
4
mg
5
%
Vitamin E
 
3
mg
20
%
Vitamin K
 
4
µg
4
%
Calcium
 
25
mg
3
%
Vitamin B9 (Folate)
 
95
µg
24
%
Iron
 
1
mg
6
%
Magnesium
 
30
mg
8
%
Phosphorus
 
79
mg
8
%
Zinc
 
1
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Lobia
Tried this recipe?Tag@northindiankitchenn on Instagram