Skip to content
Back to your kitchen
Diwali-Night Bettiah Lobster Handi
🇮🇳 Indian

Diwali-Night Bettiah Lobster Handi

🇮🇳 Indian

A non-vegetarian Indian dish in the spirit of Bettiah cooking — Diwali-Night Bettiah Lobster Handi brings a diwali-night touch with a classic handi finish. About 44 minutes from fridge to table.

Prep 24 min Cook 20 min Serves 3 Medium

Ingredients

  • Garam Masala1/2 tsp
  • Saltto taste
  • Tomato2, chopped
  • Cumin Seeds1 tsp
  • Coriander Powder1 tsp
  • Lobster1 whole, cleaned

Optional extras

  • Ghee1 tbsp
  • Lemon1/2

Instructions

  1. 1

    Heat oil or ghee in a heavy kadhai over medium heat.

  2. 2

    Add cumin or mustard seeds and let them crackle.

  3. 3

    Saute onion until golden, then stir in ginger-garlic paste.

  4. 4

    Add tomatoes and powdered spices; cook until oil separates.

  5. 5

    Add the main ingredient with a splash of water; cover and simmer.

  6. 6

    Uncover, adjust salt and spice, and cook to the desired consistency.

  7. 7

    Finish with garam masala and fresh cilantro.

Chef's tip

Finish with a spoon of ghee for shine and aroma.

Cook it with your pantry → Share this page: /dish/37372