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Lobia Subzi in a Bowl
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5 from 1 vote

Lobia Subzi – Karamani Subzi – Black Eyed Peas Subzi

This Lobia Subzi or Black Eyed Peas Subzi is something that I make a lot as it is very flavorful and also quick to make. It does not necessarily need the overnight soaking of the beans like the other beans need.
Prep Time5 hours 15 minutes
Cook Time45 minutes
Total Time6 hours
Course: Lunch Recipes, Main Course
Cuisine: Indian
Diet: Vegetarian
Servings: 6
Calories: 106kcal


  • Pressure Cooker
  • pan
  • Stove


  • 1 Cup Lobia / Karamani / Black eyed peas
  • 1 Onion Chopped finely
  • 3 Tomatoes Made into Puree
  • 2 Green chilies Sliced
  • 1 ½ teaspoon Ginger garlic paste
  • 1 teaspoon Red chili powder Adjust based on spiciness
  • ½ teaspoon Turmeric powder
  • 1 tablespoon Dhania Jeera powder / Cumin coriander powder
  • 1 teaspoon Garam Masala
  • 1 Bay leaf
  • 1 Inch Piece Cinnamon
  • 1 teaspoon Cumin seeds
  • 2 tablespoon Oil
  • To Taste Salt


  • Soak the lobia / karamani in enough water for at least 4 hours. Soaking it overnight will work as well. Once the legume/bean is soaked, it will puff up and become almost double in size.
  • Wash the soaked beans and then add fresh water to cover the beans. Cook the beans in a pressure cooker for about 3 whistles to cook until soft. Once the beans are cooked it should be very soft.
  • In a separate pan, heat 2 tablespoon of oil and add the cumin seeds. Let the seeds crackle and then add the cinnamon and the bay leaf. Let it fry for about 20 seconds.
  • Add the chopped onions and fry until translucent. Then add the ginger-garlic paste and green chilies and fry for a minute more.
  • Now add the pureed tomatoes and all the dry spices (turmeric powder, dhania jeera powder, red chili powder, garam masala, and salt). Fry the masala for about 5 minutes on medium flame or until it becomes aromatic.
  • Add the cooked beans along with the water. If there is too much water, take some out. Always make sure that the beans are cooked just in enough water so as to not waste the nutrient cooking water.
  • Mash some of the beans with the back of the ladle. This helps the gravy to thicken and come to the right consistency. Let the subzi simmer in low flame for about 8 – 10 minutes.
  • Garnish with fresh coriander leaves and serve the Lobia Subzi with chapatti or rice.


Calories: 106kcal | Carbohydrates: 12g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 64mg | Potassium: 278mg | Fiber: 4g | Sugar: 4g | Vitamin A: 646IU | Vitamin C: 12mg | Calcium: 31mg | Iron: 1mg