Name: Lobhia Masala recipe by Neha Seth at BetterButter
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 1 cup Lobhia/ cow peas , soaked for 3-4 hours; 3 cups of water; 1 big onion +1 small for tempering; 2 tomatoes; 2 cloves of garlic; Small piece of ginger; 1 green chilli; Pinch of hing; 1/2 tsp jeera(cumin seeds); 1/4 tsp red chilli powder; 1/4 tsp turmeric powder; 1/2 tsp coriander powder; 1/4 tsp sabzi masala; Salt to taste; Kasuri Methi; 1/4 tsp amchur powder(optional); oil for cooking

Ingredients Serving: 4

1 cup Lobhia/ cow peas , soaked for 3-4 hours
3 cups of water
1 big onion +1 small for tempering
2 tomatoes
2 cloves of garlic
Small piece of ginger
1 green chilli
Pinch of hing
1/2 tsp jeera(cumin seeds)
1/4 tsp red chilli powder
1/4 tsp turmeric powder
1/2 tsp coriander powder
1/4 tsp sabzi masala
Salt to taste
Kasuri Methi
1/4 tsp amchur powder(optional)
oil for cooking

Instructions

Wash and soak lobhia 3-4 hours.
Blend onion, tomatoes, garlic, ginger and green chilli to a fine paste.(add little water if required)
Take pressure cooker. Add 1 tbsp oil. Add hing and jeera.
When it starts crackling add onion tomato paste.
Saute and cook till oil start seperates.
Now add all dry masalas and saute it.
Now add soaked lobhia and mix it with masala.
Add a cup of water mix it and close the lid.
Cook for about 10 minutes.(4-5 whistles)
Check the whether the lobhia is cooked well.
Now take a wok/pan add some oil.
Add sliced onion and saute it.
When it becomes translucent add little chilli/Mirch powder.Pour this tadka to lobhia sabzi.
Add little amchur powder to give a tangy taste.
Spribkle garam masala and kasuri methi.
Serve hot with paratha or chapatti.

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