Awadhi Lobia Masala with Steamed Basmati Rice

Instructions

1. 1

   Prepare the Lobia and Cashew Paste (Time: 20 mins)

   • Drain the soaked lobia. In a pressure cooker, combine the lobia, 3 cups of fresh water, and 0.5 tsp of salt. Cook on medium heat for 4-5 whistles, or until tender but not mushy. Let the pressure release naturally.
   • While the lobia cooks, soak the cashew nuts in 1/4 cup of warm water for 15-20 minutes.
   • Grind the soaked cashews into a very smooth paste, adding a little water if needed to facilitate grinding. Set aside.
2. 2

   Sauté Aromatics (Time: 12-15 mins)

   • Heat ghee in a heavy-bottomed pan or kadai over medium heat.
   • Add the whole spices: bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for about 30 seconds until they release their aroma.
   • Add the cumin seeds and allow them to splutter.
   • Add the finely chopped onions. Sauté patiently for 10-12 minutes, stirring frequently, until they turn a deep golden brown. This caramelization is crucial for the authentic Awadhi flavor.
   • Add the ginger-garlic paste and cook for another 1-2 minutes until the raw smell disappears.
3. 3

   Build the Gravy (Time: 10-12 mins)

   • Reduce the heat to low. Add the powdered spices: turmeric powder, Kashmiri red chili powder, and coriander powder. Stir for 30 seconds to prevent burning.
   • Pour in the tomato puree and cook for 5-7 minutes, stirring occasionally, until the masala thickens and you see oil separating from the sides.
   • Turn the heat to the lowest setting. Add the whisked curd and stir continuously for 2 minutes to prevent it from splitting. The gravy will become creamy and smooth.
   • Stir in the prepared cashew paste. Mix well and cook for another 2-3 minutes until the gravy is fragrant and has a rich consistency.
4. 4

   Combine and Simmer (Time: 8-10 mins)

   • Add the pressure-cooked lobia along with its cooking water to the masala. Add the remaining 0.75 tsp of salt.
   • Mix everything gently. Bring the curry to a gentle boil.
   • Reduce the heat to low, cover the pan, and let it simmer for 8-10 minutes. This allows the lobia to absorb all the flavors of the rich gravy.
   • Check the consistency. If the gravy is too thick for your liking, add up to 1 cup of warm water and mix well.
5. 5

   Finish and Garnish (Time: 2 mins)

   • Stir in the garam masala, crushed kasuri methi, and the optional fresh cream.
   • Simmer for one final minute, then turn off the heat.
   • Garnish with freshly chopped coriander leaves.
   • Let it rest for 5 minutes before serving hot with naan, roti, or steamed basmati rice.