What's on Your Plate? Day #17 - Black Eyed Peas & Spinach curry

I’ve went MIA for a few days there..got busy baking but didn’t stop cooking though, just didn’t get a chance to sit down and update it here :) Made this hearty Black eyed peas and Spinach curry, its a one pot dish and comes together fairly quickly. I’ve used frozen black eyed peas since I can never remember to soak beans ahead of time, but if you have dried beans on hand, soak them for 6-7 hours or overnight and proceed with the recipe.

You will need:

2 cups frozen Black eyed peas, rinsed
1 large bunch spinach, rinsed and cut
1 onion, thinly sliced
1.5 cups Tomato puree (from fresh tomatoes)
2 tbsp Oil
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
1 tbsp Ginger Garlic paste
2 tsp Coriander powder
1 tsp Cumin powder
1 tsp Kashmiri red chili powder
1/2 tsp Garam masala
2 tbsp Heavy cream (optional)
Salt to taste

Heat oil in a pressure cooker. Add the mustard seeds and cumin seeds. When it splutters add the sliced onions and sauté until soft and translucent. Add the ginger garlic paste and saute until fragrant. Now add the chopped spinach and saute for a few seconds. Add the tomato puree next and the coriander powder, cumin powder & red chili powder. Combine and cook on medium heat for 3-4 minutes. Now add the frozen black eyed peas, garam masala and salt to taste. Add 2 cups water and stir to combine. Place cooker lid and place weight. Turn heat to high and cook for 3-4 whistles. 

If you don’t have a pressure cooker, you can cook the beans separately and follow the recipe as is.Cook on medium heat for 8-10 minutes. We had this curry with Chapatis, the kids enjoyed it, thankfully! Got Spinach and Beans into them successfully, that’s a score! :D