cookAnjum’s Black-eyed Pea Curry

From Anjum Anand’s – Anjum’s New Indian

• 2 tbsp canola oil
• 3-4 bay leaves
• 1 tsp cumin seeds
• 3-4 Thai green chillies, slit lengthwise
• 1 red onion, chopped
• 2 tsp crushed ginger and garlic
• 1/2 tsp turmeric powder
• 2 tsp coriander powder
• 1 tsp Kashmiri Mirch or if using regular red chilli powder / cayenne use 1/4 tsp
• 1 tsp garam masala
• 2 tomatoes, pureed
• 1 can black eyed peas, rinsed
• salt, to taste
• cilantro – for garnish

Heat the oil in a kadhai / sauté pan. Add the bay leaves and cumin to it. Once the cumin sizzles, add the onion, ginger-garlic and green chillies. Sauté till the onions are brown and the raw garlic smell disappears.

Now add the turmeric powder, coriander powder, chilli powder and garam masala. Saute well. Add the pureed tomatoes, with a little water (if needed) and let it come to a slow boil. Add the black eyed peas and salt to this mix. Lower heat and let the peas simmer in the sauce.

Garnish with cilantro and serve with chapatis/rotis/plain basmati rice.

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