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Friday 7 February 2020

Spinach Lobia | Palak Lobia | పాలకూర బొబ్బర్ల కూర | Special Desi Recipes

special desi recipes

spinach lobia | palak lobia curry | పాలకూర బొబ్బర్ల కూర | spinach chawli curry |special desi recipes

Palak lobia – with detail photo and video recipe. Lobia is also known as Chawli / Alasandalu / Bobbarlu / Rongi / Black Eyed Peas. In lobia there are different varieties Like Black Eyed Peas / Brown Lobia etc.

Healthy, garlic touch and delicious curry with spinach, black-eyed peas curry with a coconut masala. It is so good and comfortable and a favorite curry that you can just eat a spoonful of it from the bowl.

For this recipe soak lobia / bobbarlu for about 5 hours or overnight. Then pressure cook the lobia along with masalas like cloves, cardamom and cinnamon. Adding masala while pressure cooking lobia makes the gravy more flavourful and even the lobia seeds turn very tasty.

For the masala, I used wet coconut and roasted till it releases aroma and turns brown color. Instead of wet coconut, one can use dry coconut also. Roasting the masala gives more tasty gravy. Spinach Lobia is one of the more flavourful, delicious, tasty and nutritious curry.

Finally, I want to highlight some of my recipes like

Video Recipe Of Palak Lobia | Spinach Lobia


Pressure Cooking Lobia Ingredients:

  • Lobia – 1 Cup
  • Cardamom – 1
  • Cloves – 3
  • Cinnamon – 1 Inch
  • Salt – 1 Tsp.
  • Water – 2 Cups

Masala Ingredients:
  • Wet Coconut / Fresh Coconut – 1 Cup Or ½ Coconut
  • Dry Red Chillies – 3
  • Cloves – 4
  • Cardamom – 1
  • Cinnamon – 1 Inch
  • Black Pepper – 10
  • Garlic – 1 Bulb or 12 Garlic Cloves
  • Ginger – 2 Tbsps.
  • Oil – 2 Tbsps.

Cooking Ingredients:
  • Oil – 4 Tbsps.
  • Cumin Seeds – 1 Tsp.
  • Onions – 1 Big
  • Bay Leaf – 1
  • Green Chillies – 3
  • Curry Leaves
  • Crushed Garlic – 1 Tbsp.
  • Turmeric Powder – 1/4th Tsp.
  • Palak / Spinach – 5 Bunches
  • Tomatoes – 4
  • Coriander Powder – ½ Tbsp.
  • Kasoori Methi Powder – 1/4th tsp.
  • Coriander Leaves

  • In a pressure cooker add 5 hours or overnight soaked lobia.
  • Add cloves, cardamom, cinnamon, salt and mix well.
  • Close and pressure cook for 2 whistles.
  • Let it sit till the pressure leaves completely.
  • In a pan add oil, then add wet coconut and Saute till it changes color.
  • When the coconut changed color, add garlic, ginger, dry red chilies, cloves, cardamom, cinnamon, black peppercorns, and mix well.
  • Mix well and sauté till it releases aroma and coconut turns brown colour.
  • When done remove and keep aside.
  • In the same pan add oil, then add cumin seeds along with onions and bay leaves.
  • Mix well and Saute till the onions lightly turn brown color.
  • Then add green chilies, Curry Leaves, Crushed Garlic, turmeric Powder and mix well.
  • When it releases aroma, add the blended masala powder and Saute well.
  • After 5 minutes of sautéing add palak and tomatoes with red chili powder and mix well.
  • Mix well and Close and cook for about 10 minutes or till the palak shrink.
  • Then add cooked lobia along with coriander powder and Kasoori methi and mix well.
  • Close and simmer about 10 Minutes.
  • Finally, add coriander leaves and serve hot with roti, naan, Chapathi or even with plain rice along with pachi pulusu or tomato chaaru.
palak bobbarlu curry
Spinach Lobia Curry Special Desi Recipes

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