Punjabi Black-Eyed Beans Curry

Make the curry

• Chop the onion.
• Heat the oil in a pan over medium heat. Add the cumin seeds, bay leaves, and cardamom pod. Once they begin to sizzle, add a pinch of asafoetida.
• Add the chopped onion and cook on medium heat for about 10 minutes until golden brown, stirring regularly.
• Reduce the heat slightly. Add the ginger & garlic paste with 1 tsp water and cook until the raw smell disappears.
• On low heat, add the ground turmeric, ground coriander and ground cumin. Cook for 2–3 minutes, stirring to prevent sticking.
• Increase the heat to medium. Add the chopped tomatoes, a pinch of salt, and Kashmiri chilli powder. Cook for 7-8 minutes until the mixture thickens and oil begins to separate at the edges.
• Add the black-eyed beans and mix well to coat in the sauce. Pour in 100 ml warm water, cover, and cook until the curry gently bubbles and thickens. Stir occasionally and add more water if a thinner consistency is preferred.

Cook the rice

• Cook the basmati microwave rice according to the packet instructions.

Finish & Plate Up

• Chop the fresh coriander.
• Switch off the heat. Sprinkle over the garam masala and garnish with the fresh coriander.
• You may scoop out the bay leaf and cardamom pods (if using whole) before serving the curry.
• Plate up with the rice and enjoy!