🇮🇳 Indian

Peshawari Kalonji Lobster

Name: Peshawari Kalonji Lobster
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; 1/2 tsp Garam Masala; to taste Salt; 1 large, finely chopped Onion; 2, finely chopped Tomato; 1 tsp Cumin Seeds; 1/2 tsp Turmeric Powder; 2 tbsp Vegetable Oil; 1 tsp Ground Coriander; 1 tsp Red Chili Powder; 2 tbsp Mustard Oil; 1 whole, cleaned Lobster; 1 tsp Nigella Seeds (Kalonji)

🇮🇳 Indian

Peshawari kitchens keep their lobster kalonji close to the chest — this version follows the house rules: slow masala, honest heat. Gives you a proper meal in 35 minutes.

Prep 15 min Cook 20 min Serves 4 Medium

Ingredients

Ginger Garlic Paste1 tbsp
Garam Masala1/2 tsp
Saltto taste
Onion1 large, finely chopped
Tomato2, finely chopped
Cumin Seeds1 tsp
Turmeric Powder1/2 tsp
Vegetable Oil2 tbsp
Ground Coriander1 tsp
Red Chili Powder1 tsp
Mustard Oil2 tbsp
Lobster1 whole, cleaned
Nigella Seeds (Kalonji)1 tsp

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Heat the vegetable oil in a heavy pot until it shimmers.
2
Crackle the cumin until a shade darker and nutty.
3
Fry the onion to deep gold, then the ginger garlic paste until the raw smell lifts.
4
Tip in the powdered spices and tomatoes; bhunao until the oil separates at the edges.
5
Crackle the kalonji in mustard oil until the kitchen smells like a Bengali afternoon.
6
Add the lobster, turn through the masala, and pour in a cup of hot water; cover and simmer until tender, 15-20 minutes.
7
Season, reduce to the consistency you like, and finish with cilantro.

Chef's tip

Bhunao patiently — the moment the oil separates is when the real flavour begins.

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Watch how it's made

Video: SEAFOOD INSIDE MUTTON | Stuffed Seafood Recipe Cooking in Village | Big Lobster Big Crabs Recipe · on YouTube