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Recipe Picture


Black Eyed Beans Curry With Mustard Paste, A Quick Version
Lobhia Masaledar, Easy Version

Mamta Gupta

I often add French or Coleman’s British ‘made’ mustard paste to fish/meat curries. Here, I ha added it to a bean curry, with excellent result. If you like hot food, use English mustard, otherwise use French or some other mild mustard paste. I have also uses tinned black eyed beans, pre-fried onions and tinned, chopped tomatoes, making this a very quick dish. You can make this curry the traditional way too. Serves 4

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240 gm. tin of black eyed beans (lobhia or lobia)
2-3 tbsp. cooking oil of your choice
1 tsp. cumin seeds (you can add a couple of brown cardamoms, a cinnamon stick, couple of bay leaves, a few cloves and black peppercorns here)
A large pinch of asafoetida powder or hing
1 cup pre-fried onions (or use 1 medium onion* peeled and chopped finely)
1 inch piece ginger, peeled and grated or finely chopped
2 cloves garlic, peeled and grated or finely chopped
200 gm. or 1/2 tin chopped tomatoes
1 level tsp. turmeric powder
1/2 tsp. chilli powder (adjust to taste)
2 tsp. coriander powder
1 to 2 tbsp. ‘made’ mustard paste
1 level tsp. Garam masala powder
Salt to taste
A handful of chopped coriander leaves to garnish (optional)


1.Drain beans in a colander. I generally give them a wash in colander too. Keep aside.
2.Heat oil in a pan.
3.Add cumin seeds and other whole spices, if used.
4.When seeds crackle, add garlic and ginger and fry for a few seconds. Do not burn, garlic will turn bitter.
5.Add tomatoes, fried onions, spices, salt and mustard paste. Fry on moderate heat again until oil separates or the mass begins to come off the pan. This only takes a minute or two. If it begins to ‘catch’, add a couple of tablespoons of water and continue.
6.Add the beans, and stir fry for a minute or two.
7.Add 1 tin of water, about 400 ml., stir, bring to boil, cover and cook on ‘simmer’, until oil begins to float on top. This takes about 10 minutes.
8.Adjust salt/chillies/ water.
9.Add garam masala and half the coriander leaves, mix and turn the heat off.
10.Garnish with remaining leaves before serving.
11.Serve hot with any Indian bread like Chapatties or Tandoori Roties or Plain Parathas.

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