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Masala Farm Curry

If you have any interest in farming, or Indian cuisine, I recommend this book -Masala Farm by Suvir Saran. You won’t be disappointed! I’ve adapted this recipe from his “New Year’s Black-eyed Pea Curry”.

Serves 6

6 cups fresh cow peas (or 3 cans of prepared black-eyed peas)
1/4 cup olive oil
8 whole green cardamom pods
6 whole cloes
3 whole dried chiles (optional)
2 bay leaves
1 inch piece of cinnamon stick
1/2 tsp freshly ground pepper
1/2 tsp whole cumin seed
1 1/2 inch piece fresh ginger, peeled and grated
1 large red onion, finely chopped
1 tbsp salt
3 medium tomatoes, chopped
2 garlic cloves, finely minced
1 tbsp ground coriander
1 tbsp ground cumin
1 tbsp ground turmeric
1.2 tsp ground cayenne
1/4 cup plain yogurt
1/2 tsp garam masala
1 cup water

If using fresh peas, put in a pan and cover with water. Bring to a boil and simmer.

Heat oil with the whole spices (listed through ginger) in a large heavy-bottomed power over medium high heat until fragrant (1-2 minutes). Stir in ginger and cook until fragrant and sticky. Add onion and salt, cook stirring often until the onions turn dark brown and sticky, about 20 minutes. If the onion sticks to the bottom of the pan, add a few tablespoons of water.

While the onion browns, blend the tomatoes until smooth and set aside.

Stir in the garlic and cook until fragrant, 1 minute. Add the coriander, cumin and turmeric, cooking until they begin to smell toasty, about 30 seconds. Stir in the cayenne and 2 tbsp yogurt. Cook until heated though, about 1 minute and then add the remaining 2 tbsp yogurt. Continue until thick and sticky. Stir in the tomato puree and bring to a boil. Cook for 6-8 minutes.

If using fresh peas, drain, Stir into pot with garam masala and water. Increase heat and cook until a bubble or two breaks the surface, about 5 minutes.


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