How To Make Punjabi Lobia Masala Recipe (Punjabi Style Black Eyed Beans Curry)

To begin making the Punjabi Lobia Masala, wash and soak the lobia for 4 to 5 hours and then pressure prepare with enough liquid for 2 whistles and keep aside.Make a puree of tomatoes using a hand blender and keep aside.toasty ghee in a wok on medium flame, toss in the cinnamon stick, cloves and bay leaves and let release its aroma into the ghee.toss in the cumin seeds and let it crackle.toss in the ginger garlic paste and prepare until the raw smell goes away.toss in the finely finely sliced onions and saute until it turns light brown.Now, toss in the slit green chilli, tomato pureè and bubble gently for 3 mins.toss in the red chilli, turmeric and cumin dusting seasoning, purée well and let the mixture prepare until the ghee leaves the sides.Now, toss in the cooked lobia along with the liquid in which it has been boiled and bubble gently for 5 mins.Gently smash a few lobia for the coulis to thicken further.Slightly smash the kasuri methi between your palms and toss in it to the coulis along with garam masala and purée well.Switch off the flame, and finish off with the ginger juliennes.enjoy the Punjabi Lobia Masala along with phulkas or steamed rice for a weeknight dinner.