Tonight's Dinner: Aloo-Lobhia (Black-Eyed Peas & Potatoes)

My husband and I looooove Indian food. We have tried quite a few restaurants here in town, and after my first attempts at creating my own Indian cuisine at home, I had pretty much given up hope that I'd ever be able to duplicate those delicious flavors on my own... until tonight!

Aloo-Lobhia on my stove!

Using a recipe found in The Indian Vegan Kitchen (click title to buy!) tonight's dinner was absolutely mouthwatering. We both agreed it tasted better than everything we had eaten the last time we visited our favorite Indian restaurant. With my newfound skillz, The Breadbox might just become our new favorite restaurant... here's the recipe!

1 - 1/2 tablespoons canola oil
1/2 tsp cumin seeds
3/4 onion, finely chopped
1 tsp ginger, peeled and grated
1 cup tomatoes, chopped (I used one can of diced, rinsed and drained)
1/2 tsp turmeric
1- 1/2 tsp ground coriander
1/4 tsp cayenne pepper
1 tbs almond butter (I used unsweetened natural peanut butter!)
1 - 1/2 cups frozen or boiled black-eyed peas, drained and rinsed, or one 16 oz can (I used boiled from dry)
1 cup potatoes, peeled and cut into 1-inch pieces (I used a can of potatoes I found in my pantry)
3/4 tsp salt, or to taste
2 cups water
1/2 tsp garam masala
1 tsp lemon juice (i used 2 tsp fresh squeezed!)
1/2 cup chopped cilantro

1. Heat oil in medium skillet on medium high heat. Add cumin seeds and cook for a few seconds until darker brown. Add onion and fry 2 to 3 minutes until golden brown. Add ginger and tomatoes. Cover and cook for about 2 minutes. Using a potato masher or the back of a spoon, mash the tomatoes until well blended.

2. Add turmeric, coriander, cayenne pepper, and almond (peanut!) butter. Stir for a few seconds. Add the black-eyed peas and potatoes and stir to coat with the onion masala. Add salt and water. Bring to a boil, reduce heat to a low boil and simmer for about 10 minutes. Using the back of a spoon, mash a few potato pieces against the pan.

3. Add garam masala and lemon juice.

4. Transfer to a serving bowl and garnish with chopped cilantro.
Serve with rice or naan. (I served with hot basmati rice from my rice cooker -- love that thing!)


We loved it. And we can't wait to eat the leftovers for lunch tomorrow!