Punjabi Lobia Curry

Yields: 6 Servings Difficulty: Medium Prep Time: 15 Mins Cook Time: 45 Mins Total Time: 1 Hr

The inclusion of beans is a part of the Indian diet, irrespective of the region we belong to. Indian cuisine can enhance the flavor of any bean with the subtle addition of spices to it. One such very commonly used bean from the bean galore is the Soyabean / Karamani Kadalai / Lobia. Soya bean is one of the very famously used beans in the world. It is very ancient and had been noted down for the high protein content in it. It is also known as the “Meat without bones”, because of its equivalent protein compared to meat. We make adai, vadai, sundal, and curries with this bean. I usually make this Punjabi Lobia Curry whenever I have leftover beans after making all the above. This lobia curry pairs up great with phulkas, when had hot. Do try this quick curry and enjoy it.


0/17 Ingredients
Adjust Servings
  • Tempering


0/9 Instructions
  • Wash and soak the lobia for 8 hours or overnight. Drain water, wash, and pressure for 4 whistles or until soft.
  • Meanwhile, boil two tomatoes in hot water and cool them. Make a thick puree from it.
  • Chop the onions and the rest of the tomatoes finely and slit the green chili lengthwise.
  • Heat a pan and add oil to it. When its hot, add jeera, fennel, and an inch of cinnamon stick. Wait until they splutter. Add slit green chili, finely chopped onions and saute until they turn pink in color.
  • Add finely chopped tomatoes to it and saute for about 2 minutes until they turn mushy.
  • Add the ginger-garlic paste and cook till the raw smell goes off. Meanwhile, check the pressure cooked soybean and drain excess water from it. Reserve the drained water in the side.
  • When the tomatoes are cooked, add turmeric powder, coriander powder, red chili powder, garam masala powder and saute in low flame.
  • Add the tomato puree and little bit of reserved bean cooked water. Let it come to boil. Add the cooked bean and salt to taste. Allow it to boil for 5 mins.
  • Place the stove in medium-low flame and add milk slowly. Allow it to boil for 2 mins until the curry thickens. Switch off the stove and garnish with coriander leaves and a tsp of fresh cream if you desire. Serve hot with phulka.


  • Instead of the fresh tomato puree extract, you can also use store-bought puree. In this case, reduce the number of chopped tomatoes added along with the onion.
  • While adding the spice powders, keep the stove in low flame to avoid burning.
  •  I have used black-eyed soybean. You can also replace it with the red variety.

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