Black-Eyed Peas in Tomato Sauce
Ingredients: Metric Units
3 Tbsp safflower oil
6-8 serrano peppers
3 large tomatoes, pureed
1 c finely chopped cilantro
1 Tbsp ground coriander
1 tsp ground cumin
1 tsp salt or to taste
1 Tbsp dried fenugreek leaves
1/2 tsp turmeric
1 Tbsp grated gingerroot
2 lb shelled black-eyed peas
1 large russet potato, peeled and diced
3 c water
1 Tbsp Garam Masala
3 Tbsp minced cilantro
6-8 serrano peppers
3 large tomatoes, pureed
1 c finely chopped cilantro
1 Tbsp ground coriander
1 tsp ground cumin
1 tsp salt or to taste
1 Tbsp dried fenugreek leaves
1/2 tsp turmeric
1 Tbsp grated gingerroot
2 lb shelled black-eyed peas
1 large russet potato, peeled and diced
3 c water
1 Tbsp Garam Masala
3 Tbsp minced cilantro
Directions:
Heat oil in large nonstick saucepan over moderately high heat.
Add peppers, cook, stirring, 1 minute.
Stir in tomatoes, cilantro and cook until most of liquid evaporates, about 10 minutes.
Add coriander, cumin, salt, fenugreek, turmeric, ginger, cook, stirring, 1 minute.
Add peas and potato and cook 4 min. Add water. Cover, bring to a boil, reduce heat and simmer until beans are tender, 25 min.
Garnish with Garam Masala and cilantro. Makes 8 servings.
Add peppers, cook, stirring, 1 minute.
Stir in tomatoes, cilantro and cook until most of liquid evaporates, about 10 minutes.
Add coriander, cumin, salt, fenugreek, turmeric, ginger, cook, stirring, 1 minute.
Add peas and potato and cook 4 min. Add water. Cover, bring to a boil, reduce heat and simmer until beans are tender, 25 min.
Garnish with Garam Masala and cilantro. Makes 8 servings.
Submitted by Gretchen Grant
Contributed on: Tuesday May 11th, 2004 and modified on Monday February 20th, 2006
Contributed on: Tuesday May 11th, 2004 and modified on Monday February 20th, 2006