Steps to Prepare Perfect Lobia Kabab

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The ingredients needed to make Lobia Kabab:

1. Prepare 1 cup black eyed beans or Lobia
2. Get 1/4 cup instant oats or oats powdered
3. Take 1 medium onion chopped fine
4. Take 2 green chillies chopped
5. Take 1 medium green capsicum chopped fine
6. Get 2 Tbsp coriander leaves chopped
7. Take 2 Mint leaves chopped
8. Make ready 1 clove garlic chopped fine
9. Get 2 red chillies chopped fine or adjust as per preference
10. Take 1 tsp cumin powder
11. Prepare 1/2 tsp garam masala powder
12. Take Salt as per taste
13. Take 2 Tbsp olive oil to shallow fry

A good snack with tea or co. Kabab koobideh (Persian: کباب کوبیده‎) or Kobida (Persian: کوبیده‎) is an Iranian meat kabab made from ground lamb or beef, often mixed with ground pepper and chopped onions. lobia masala recipe with step by step photos. spiced & delicious punjabi curry with black eyed beans or lobia. The beany flavor of black eyed beans balances the spiciness and the tang very well in this gravy. Reshmi kabab or chicken malai kabab is one of the most popular appetizer from Mughlai cuisine.

Steps to make Lobia Kabab:

1. Chop the green capsicum, onion, garlic, green chillies, red chillies, coriander leaves, mint leaves and set aside. Add oats into blender to make a powder
2. Wash and soak the lobia for 6 hours and pressure cook for 2 whistles. Set aside and keep the lobia in pressure cooker. After 5 mins, drain the water.
3. Mix the chopped onions, coriander leaves, mint leaves, capsicum, green chillies, garlic, red chillies, oats powder, salt with lobia and mash well altogether
4. Make into balls and flatten in your palm. Set aside on a plate
5. In a non-stick wok add 1 Tbsp olive oil and shallow fry on one side for 1-2 mins. Flip and shallow fry. Do in batches
6. Enjoy hot with tea or coffee or any beverage

The beany flavor of black eyed beans balances the spiciness and the tang very well in this gravy. Reshmi kabab or chicken malai kabab is one of the most popular appetizer from Mughlai cuisine. Tender delicious kebabs served in most Indian restaurants. This is the secret that lies behind the recipes of Kababji's rich aromas and fresh marinades. And I ordered Lobia and got Shahi daal which was disappointing at first but it was quite good in taste so yeah nevermind it was a good experience.

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