Introduction

 

Lobia Aloo Masala has always been a heartwarming dish for me, reminiscent of family gatherings and homely comfort. I remember the first time I tasted this delectable recipe during a festive celebration at my grandmother's house. The aroma of mustard oil and spices wafting through the air and the sight of golden-brown potatoes and tender lobia made me fall in love with this dish instantly.

 

One interesting fact about Lobia Aloo Masala is its versatility. Known by various names like black-eyed peas or white rajma, lobia can be prepared in countless ways across India. This particular recipe, enriched with spices and a tangy touch of yogurt, brings out the robust flavors of North Indian cuisine. Now, let me share this delightful recipe that has become a staple in my kitchen and is sure to become a favorite in yours too.

 

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Recipe of Lobia Aloo Masala

 

Portion: Serves 6-7

Preparation Time: 2 hours

Cooking Time: 50 minutes

 

Ingredients

 

For Pressure Cooking Lobia:

• 200 gms Lobia (black-eyed peas), soaked
• 1 tbsp Mustard oil
• 1 Onion, half sliced
• 1 pc Black cardamom
• 2 pcs Cloves
• 1 pc Bayleaf
• 1 tsp Salt

 

For Frying Potatoes:

• 2 tbsp Mustard oil
• 2 pcs Potatoes, diced

 

For Masala:

• 2 pcs Bayleaf
• 5-8 pcs Black peppercorns
• 1 pc Black cardamom
• 2-3 pcs Green cardamom
• 4-5 pcs Cloves
• 2 Onions, chopped
• 2 Green chilies, chopped
• 1 ½ tbsp Ginger & garlic paste
• 1 tsp Saunf powder (fennel seed powder)
• 1 tsp Sabji masala (vegetable masala)
• 1 tsp Salt
• 1 tsp Coriander powder
• 1 tsp Red chili powder
• ½ tsp Jeera powder (cumin powder)
• ½ tsp Turmeric powder
• ½ tsp Garam masala
• ½ cup Curd (yogurt)
• 1 tbsp Kasoori methi (dried fenugreek leaves)
• 1 tbsp Fresh coriander, chopped

 

For Combining:

• Diced cooked potatoes (from frying)
• Boiled lobia (from pressure cooking)
• Water as required
• 1 tbsp Fresh coriander, chopped (for garnish)

 

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Instructions

 

Step 1: Pressure Cook the Lobia

 

1. Prepare Ingredients:

   • Take the soaked lobia and drain the water.

2. Add to Cooker:

   • Place the lobia in a pressure cooker along with sliced onion, black cardamom, cloves, and bay leaf.
   • Add 1 tbsp of mustard oil and 1 tsp of salt for flavor.

3. Pressure Cook:

   • Add enough water to cover the lobia, and close the pressure cooker.
   • Cook on medium heat for 4-5 whistles until the lobia is soft and cooked through.
   • Once done, release the pressure and set the lobia aside.

 

Step 2: Fry the Potatoes

1. Heat Oil:

   • In a large pan, heat 2 tbsp of mustard oil over medium heat.

2. Fry Potatoes:

   • Add the diced potatoes and fry until they are golden brown and crispy.
   • Remove the potatoes from the pan and set them aside on a plate.

 

Step 3: Prepare the Masala

 

1. Heat Oil:

   • In the same pan, add more mustard oil if needed and heat over medium flame.

2. Add Whole Spices:

   • Add bay leaves, black cardamom, black peppercorns, green cardamom, and cloves.
   • Sauté the spices until they release a fragrant aroma.

3. Add Onions and Chilies:

   • Add chopped onions and green chilies to the pan.
   • Cook until the onions turn golden brown and caramelized.

4. Add Ginger-Garlic Paste:

   • Stir in the ginger-garlic paste and cook until the raw smell disappears.

5. Add Spices:

   • Add saunf powder, sabji masala, salt, coriander powder, red chili powder, turmeric powder, and cumin powder.
   • Cook the spices on low heat, stirring constantly to avoid burning.

 

Step 4: Incorporate Curd and Herbs

 

1. Turn Off Heat:

   • Turn off the heat to prevent curd from curdling.

2. Add Curd:

   • Stir in the curd slowly, mixing continuously to combine with the masala.

3. Add Kasoori Methi and Coriander:

   • Add kasoori methi and freshly chopped coriander leaves. Mix well to incorporate the flavors.

 

Step 5: Combine Ingredients

 

1. Add Lobia:

   • Add the cooked lobia to the pan along with some of the cooking liquid.

2. Add Potatoes:

   • Gently stir in the fried potatoes, ensuring they are well coated with the masala.

3. Simmer:

   • Simmer the mixture on low heat, allowing the flavors to meld. Add water as needed to adjust the consistency.

 

Step 6: Serve

 

1. Garnish:

   • Garnish with freshly chopped coriander.

2. Serve:

   • Serve the Lobia Aloo Masala hot with steamed rice or soft parathas. Enjoy the rich, aromatic flavors of this hearty dish.

 

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About the Recipe

 

Lobia Aloo Masala is a classic North Indian dish that combines the earthy flavors of black-eyed peas (lobia) with the crispiness of fried potatoes, all simmered in a tangy yogurt-based gravy. This dish is perfect for those who crave a hearty and wholesome meal, packed with protein and spices. The use of mustard oil adds a distinct, pungent flavor that complements the aromatic spices like cloves, cinnamon, and bay leaves.

 

The recipe is straightforward yet rich in taste, making it a fantastic choice for family dinners or special occasions. Whether you serve it with rice, jeera pulao, or hot parathas, Lobia Aloo Masala promises a delightful culinary experience that brings the essence of traditional Indian cooking to your table.

 

 

Cooking Tips

 

1. Soaking Lobia: Always soak lobia overnight or for at least 6-8 hours. This helps in reducing the cooking time and makes the beans tender.
2. Mustard Oil: Using mustard oil is crucial for an authentic flavor. Heat the oil until it smokes lightly to remove its raw smell.
3. Yogurt Consistency: Ensure the yogurt is at room temperature and whisk it well before adding to avoid curdling.
4. Frying Potatoes: Fry the potatoes until they are golden brown to add a nice texture and prevent them from becoming mushy in the gravy.
5. Balancing Spices: Adjust the amount of red chili powder and green chilies based on your spice tolerance. You can also add a pinch of sugar to balance the tanginess of the yogurt.

 

 

Pairing Guide

 

1. Rice: Lobia Aloo Masala pairs wonderfully with steamed rice or jeera rice. The rice helps absorb the rich flavors of the gravy.
2. Parathas: Serve it with hot parathas or chapatis for a satisfying and hearty meal.
3. Pickles: A side of tangy Indian pickle complements the flavors and adds an extra zing.
4. Salad: A simple cucumber and onion salad with a dash of lemon juice can add a refreshing crunch to your meal.
5. Raita: A bowl of plain yogurt or cucumber raita helps balance the spices and enhances the overall dining experience.

 

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Frequently Asked Questions about Lobia Aloo Masala Recipe

 

1. What is Lobia Aloo Masala?

   • Lobia Aloo Masala is a North Indian dish made with black-eyed peas (lobia) and potatoes (aloo) cooked in a spiced yogurt-based gravy.

2. Can I use canned lobia for this recipe?

   • Yes, you can use canned lobia to save time. Just make sure to rinse them well to remove any excess salt.

3. Is there a substitute for mustard oil?

   • If you don’t have mustard oil, you can use vegetable oil or ghee, but mustard oil is recommended for its unique flavor.

4. Can I make this recipe without yogurt?

   • Yes, you can substitute yogurt with tomato puree for a tangier flavor or use coconut milk for a creamy variation.

5. How do I store leftovers?

   • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over low heat, adding a splash of water if needed.

6. Can I make Lobia Aloo Masala in a slow cooker?

   • Yes, you can prepare it in a slow cooker. Sauté the spices and onions first, then transfer to the slow cooker along with the other ingredients and cook on low for 6-8 hours.

7. Is Lobia Aloo Masala gluten-free?

   • Yes, this recipe is naturally gluten-free, as it doesn't require any gluten-containing ingredients.

8. Can I add other vegetables to this dish?

   • Absolutely! You can add vegetables like carrots, peas, or bell peppers to make it more nutritious and colorful.

9. How can I make this recipe less spicy?

   • To reduce the spice level, cut down on the green chilies and red chili powder. You can also add more yogurt or a dash of cream to mellow the flavors.

10. What other dishes can I serve with Lobia Aloo Masala?

    • Lobia Aloo Masala goes well with Indian breads like naan or roti, and you can also serve it with a side of dal or a light vegetable curry for a complete meal.

 

I hope you enjoy making and savoring Lobia Aloo Masala as much as I do. This dish is not only a treat for your taste buds but also a comforting reminder of home-cooked goodness. Happy cooking!

 

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