Title: Black Eyed Peas in Tomato Sauce
Categories: Vegetables, Side dish, Indian
Yield: 8 Servings
3 tb Safflower oil
8 Serrano peppers
3 lg Tomatoes; pureed
1 c Cilantro; finely chopped
1 tb Coriander; ground
1 ts Cumin; ground
1 ts Salt; or to taste
1 tb Dried fenugreek leaves
1/2 ts Turmeric
1 tb Ginger; grated
2 lb Black-eyed peas; shelled
1 lg Russet potato; peeled, diced
3 c Water
1 tb Garam masala
3 tb Cilantro; minced
Heat oil in large nonstick saucepan over moderately high heat.Add
peppers and cook stirring, 1 minute. Stir in tomatoes and cilantro and
cook until most of the liquid evaporates, 10 minutes. Add coriander,
turmeric, and ginger and cook stirring 1 minute. Add peas and potato
and cook 4 minutes. Add water. Cover, bring to boil, reduce heat and
simmer until peas are tender, 25 minutes. Garnish with garam masala
and cilantro.
