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Sabud Garam Masale Waale Lobhia
Creamy black-eyed peas in a sauce built on fried onion, tomato and garlic pastes, fried in ghee perfumed with whole cinnamon, bay and smoky black cardamom until the fat separates; an easy weekday curry for rice.
- YieldMakes about 3 cups; serves 4 with rice
- Hands-on20 min
- Total1 h 1 min
- Difficulty
Ingredients
- 170 gdried black-eyed peas, about 1 cup
- 720 mlwater, for cooking the peas
Sauce
- 2 tbspfried onion paste
- 2 tbsptomato paste
- 1 tbspgarlic paste
- 2 tspcoarse kosher or sea salt
- ½ tspcayenne (ground red pepper)
- ¼ tspground turmeric
- 120 mlwater, for the slurry
- 2 tbspghee or canola oil
- 2 stickscinnamon sticks, about 7.5 cm
- 2 leavesfresh or dried bay leaves
- 2black cardamom pods
- 2 tbspfresh cilantro leaves and tender stems, finely chopped, to garnish
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