Step-by-Step Instructions

1. 1.Heat Oil and Sauté Cumin Seeds

   Heat 100ml of oil in a pan. Add 1 tsp of cumin seeds and sauté for 1 minute until fragrant.

2. 2.Cook Onions

   Add 2 diced onions to the pan. Cook for 4-5 minutes until they turn golden brown.

3. 3.Add Garlic and Ginger Paste

   Add 1 tbsp of garlic paste and 1 tsp of ginger paste. Sauté for 1 minute until the raw smell disappears.

4. 4.Add Dry Spices

   Add 1 tsp chilli powder, 1 tsp cumin powder, 1/2 tsp turmeric powder, 1 tsp coriander powder, and 1 tsp salt. Mix well and cook for 3-4 minutes on medium heat until the spices are well combined and fragrant.

5. 5.Cook Tomatoes

   Add 3 diced tomatoes to the pan. Cook for 4-5 minutes on medium heat until the tomatoes soften and the oil starts to separate.

6. 6.Add Black Eyed Peas

   Add 300g of boiled black eyed peas to the mixture. Mix thoroughly and cook for 3-4 minutes on medium heat, ensuring the peas are well coated with the masala.

7. 7.Simmer the Curry

   Pour in 500ml of water. Stir well, then cover the pan and cook for 15 minutes on low heat to allow the flavors to meld and the curry to thicken.

8. 8.Garnish and Serve

   Uncover the pan, stir the curry, and then add a handful of fresh chopped coriander. Mix gently and serve hot.