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1 from 1 vote

Lobia gravy

Lobia gravy, black eyed beans curry to go with simple jeera rice/ pulao or roti. Perfect lobia recipe to try.
Prep Time10 mins
Cook Time20 mins
Soak time3 hrs
Total Time3 hrs 30 mins
Course: Side Dish
Cuisine: Indian
Servings: 4


  • 1 cup lobia black eyed beans
  • 1 onion large sized finely chopped
  • 5 garlic cloves small variety
  • Coriander leaves to garnish
  • Salt as needed

Spice powders

  • 1/4 tsp Turmeric
  • 1 tsp red chilli powder
  • 2 tsp coriander powder
  • 1 tsp garam masala powder

To grind

  • 3 tomatoes
  • 4 green chilli
  • 1 tbsp ginger

To temper

  • 3 tbsp oil
  • 1 tsp cumin seeds


  • Wash and soak lobia for minimum 3 hours.Once done, drain water. Pressure cook with 2 cups water for 4-5 whistles in medium flame.
  • Keep aside. Grind roughly chopped tomato, ginger, green chilli into a paste.
  • Gather all the other ingredients needed.
  • Heat a heavy bottomed pan with oil. Splutter cumin seeds. Add chopped onion. Give it a fry.
  • Add crushed garlic (I used my garlic press, you can use paste or even minced garlic). Sautee till onion turns pink here and there.
  • Pour in the ground tomato paste. Add all the spice powders. Mix well.
  • Cook in medium flame until oil oozes out. Takes around 4 mins approx.
  • Add the cooked lobia along with its water. Top it with 1 more cup water and required salt. Mix well.
  • Bring to boil and simmer for 10 mins. Towards last 2 mins, you can mash few lobia to get a homogeneous mixture. Just use the ladle to mash few and mix in.
  • Once the gravy is thick, switch off the flame. Garnish with coriander leaves.



  • I soaked just 3 hours, it got cooked softly. I did not add salt while cooking lobia, so it gets cooked easily soft. You can also soak overnight.
  • While pressure cooking, make sure to cook in medium flame and cook until the lobia is soft. Especially if you are not soaking overnight.
  • Adjust chilli count and chilli powder measure as per the spice level.