Protein-Rich Red Lobia Curry - Quick & TastyVeg

1

Soak the red lobia in water for 8 hours or overnight until they plump up.

2

Transfer the soaked lobia to a pressure cooker. Add salt, turmeric powder, hing, and enough water to immerse the beans.

3

Pressure cook for 4–5 whistles on medium flame until soft, then set aside.

4

Heat oil in a wide kadai. Add cumin seeds, fennel seeds, and whole spices (cinnamon, cloves, cardamom).

5

Add the finely chopped onions and sauté on high flame for about 5 minutes until they turn a rich brown color.

6

Reduce the flame, then add the ginger-garlic paste and slit green chillies. Sauté briefly.

7

Add the tomato puree and cook until the raw smell dissipates and the oil begins to separate from the masala.

8

Mix in the salt, Kashmiri red chilli powder, cumin powder, coriander powder, and amchur powder.

9

Add the cooked lobia along with its cooking water. Pour in an additional 1/2 cup of water to reach your desired consistency.

10

Cover and simmer for 10 minutes on medium-low flame so the beans absorb the flavors.

11

Stir in the garam masala and garnish with fresh chopped coriander leaves.

12

Serve hot with chapathis or your favorite mildly flavored rice.