Black-Eyed Peas Masala

Name: Black-Eyed Peas Masala
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 1 ⁄ 2 cup ghee or clarified butter; 1 medium yellow onion, peeled and finely diced; 6 cloves garlic, peeled and minced; 1-2 serrano chiles, stemmed and minced; 1 (1") piece ginger, peeled and finely grated; 4 1 ⁄ 2 tsp. garam masala; 2 tsp. ground turmeric; 1 cup canned chopped tomatoes; Salt; 2 1 ⁄ 2 cups dried black-eyed peas, soaked for 2-3 hours, then drained; 1 ⁄ 2 cup heavy cream; 1 ⁄ 2 bunch cilantro, chopped

Serves
serves 6-8

SAVEUR

The term masala is used throughout India to describe various spice mixtures; garam masala is common in North India (garam means hot).

Ingredients

¹⁄₂ cup ghee or clarified butter
1 medium yellow onion, peeled and finely diced
6 cloves garlic, peeled and minced
1-2 serrano chiles, stemmed and minced
1 (1") piece ginger, peeled and finely grated
4 ¹⁄₂ tsp. garam masala
2 tsp. ground turmeric
1 cup canned chopped tomatoes
Salt
2 ¹⁄₂ cups dried black-eyed peas, soaked for 2-3 hours, then drained
¹⁄₂ cup heavy cream
¹⁄₂ bunch cilantro, chopped

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Instructions

Step 1

Melt ghee in a medium heavy-bottomed pot over medium heat. Add onions, garlic, chiles, and ginger and cook, stirring constantly, until onions are soft, 5-8 minutes. Add garam masala and turmeric, then add tomatoes and season to taste with salt. Cook, stirring often, until thickened slightly, about 2 minutes.

Step 2

Add peas and 4 cups cold water to pot and bring to a boil. Reduce heat to medium-low, cover, and cook, stirring occasionally, until peas are soft and sauce is thick, 1 1⁄2-2 hours. Stir in cream and cilantro and continue cooking 10 minutes more. Serve over steamed hot basmati rice, if you like.

Melt ghee in a medium heavy-bottomed pot over medium heat. Add onions, garlic, chiles, and ginger and cook, stirring constantly, until onions are soft, 5-8 minutes. Add garam masala and turmeric, then add tomatoes and season to taste with salt. Cook, stirring often, until thickened slightly, about 2 minutes.
Add peas and 4 cups cold water to pot and bring to a boil. Reduce heat to medium-low, cover, and cook, stirring occasionally, until peas are soft and sauce is thick, 1 1⁄2-2 hours. Stir in cream and cilantro and continue cooking 10 minutes more. Serve over steamed hot basmati rice, if you like.