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Home » Recipes » Vegetarian Mains

Lobia Masala (White Beans with Tomatoes)

January 3, 2020 by pakistaneats 6 Comments

lobia-masala-white-beans
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In 2019, Saptarshi and I made a conscious effort to eat less meat. While initially it was a challenge given that we had meat as a main for every meal, it’s become easier every month (see vegetarian recipes here). I have especially grown to rely on legumes as a staple (thank you dal!), and developed a special affection for white beans. My go-to weeknight meal was white bean pasta. I had never really seen white beans incorporated in Pakistani recipes till I found a lobia masala recipe in the Salt’n Pepper Village Cookbook. Being the food nerd that I am, I got excited and immediately got round to testing and tweaking the recipe for the blog.

This lobia masala is an incredibly easy recipe that is perfect for busy (or lazy) weeknights. I find white beans to be quite beautiful and flavorful in their own right and wanted to avoid over-cooking or over-spicing them. So in this recipe adaptation, I pared down the spices significantly to give them some breathing room. I used canned cannellini beans in this recipe but you can use any variety. I LOVE having them with toast but you can also enjoy them with naan or roti/chapati.

lobia-masala-landscape

Lobia Masala (White Beans with Tomatoes)

This Pakistani style lobia masala (white beans with an onion-tomato base) is an easy vegetarian meal that is perfect for busy weeknights.
5 from 3 votes
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Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Side Dish
Cuisine Indian, Pakistani Cuisine
Servings 4
Calories 421 kcal

Ingredients
  

  • 2 tablespoon canola/sunflower/vegetable oil
  • 1 small yellow onion thinly sliced in half rings
  • 2 roma tomatoes roughly chopped
  • ½ teaspoon salt or to taste
  • ½ teaspoon red chili flakes
  • ½ teaspoon coriander powder
  • 1 teaspoon crushed ginger and garlic
  • 1 15 oz can white beans
  • Cilantro for garnish

Instructions
 

  • Heat oil in saucepan. Add chopped onion and fry on medium-low heat until evenly brown, about 10 minutes.
  • Add crushed ginger and garlic and fry for roughly one minute, until fragrant.
  • Add coriander powder and red chili flakes, and fry for another minute.
  • Add chopped tomatoes and fry on medium heat for 10 minutes.
  • Add white beans and fry for 5 minutes.
  • Remove from heat, place in serving bowl and garnish with cilantro and diced chili.

Notes

I personally love these beans with toast but they are also great with chapati/roti. 
Keyword legumes, Vegan
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Reader Interactions

Comments

  1. yameen

    February 28, 2020 at 6:10 am

    5 stars
    hi mam
    it's my favorite one good work keep it up.thanks

    Reply
  2. Ghulam Mohyudin

    May 06, 2020 at 12:21 pm

    5 stars
    It was perfect the first time. I learn so much from you as well! Keep it up great post. https://www.gmdrecipes.com/

    Reply
  3. Jeff

    February 02, 2021 at 8:58 pm

    How do I crush the ginger and garlic or do I buy it crushed?

    Reply
    • pakistaneats

      February 03, 2021 at 11:20 am

      Hi! You can buy them. I either use a food processor to crush them in public or if using a smaller quantity, just peel and pound them using a mortar and pestle.

      Reply
  4. Ballal

    April 22, 2022 at 1:03 am

    5 stars
    This sounds like comfort food heaven!
    Going on my increasingly long list of your recipes to try.
    Came across it whilst searching for a recipe to use greens (spinach, chard, kale). My favourite veg, and also ones I have a massive glut of in the kitchen garden!
    Would love to see how you tackle them!

    Reply

Trackbacks

  1. Kali Mirch Chicken Karahi (Black Pepper Chicken) - Pakistan Eats says:
    May 3, 2020 at 9:41 am

    […] that I have enjoyed cooking from this past year (other recipes I have adapted from the book are lobia masala and beef […]

    Reply

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About Me

Hi! I'm Maryam, an international educator and food writer, excited about bringing you traditional Pakistani recipes from across the country. Learn more.

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