Spinach and Black Eyed Beans Saute

Recipe Cooked, Photographed and Written by Praveena

PrepTime:10 mins   CookTime:10 mins   Cuisine:Indian

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Table of Contents⇓     RecipeCard⇓

Spinach Black Eyed beans (Lobia) sauté, is a wholesome side dish with the goodness of protein, folic from the beans and fibre, iron from the spinach. 

I definitely try to include some sort of protein into at least one dish of the meal. Might be dal, beans, lentil nuggets, etc. I really feel relieved cooking such fully power packed dishes for my family.

For obvious reasons, like spinach is rich in iron, while black-eyed beans are highly rich in protein & fibre.

I generally store beans in my freezer after soaking them for about 8-9 hrs. Obviously, it makes my cooking easy and quick. 🙂 

Table of Contents:

Click to Expand / Collapse

1. Possible Alterations for the recipe, ‘Spinach and Black Eyed Beans Saute’:
2. How to serve ‘Spinach and Black Eyed Peas Saute Curry’:
3. Other recipes from my blog:
4. Step wise pics Procedure for ‘Spinach and Black Eyed Beans Saute Curry / Palak Lobia Sukhi Sabzi Recipe’:
5. Prep Work (common for both methods):
6. Stove Top Method Spinach & Black Eyed Peas Saute:
7. Instant Pot Spinach Black Eyed Beans Saute:
8. Tips & Storage:
9. Result:
10. Recipe Card & Print:

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Possible Alterations for the recipe, ‘Spinach and Black Eyed Beans Saute’:

Adding Onion and Garlic:  Add a cup of chopped onion pieces and chopped (6) garlic cloves, just after the tempering. Fry them until the onions soften. And then proceed with the rest of the recipe just as mentioned.

Using Garlic Powder: Yes, instead of freshly chopped garlic cloves, using garlic powder also works well.

To use Frozen Spinach: As we are not pressure cooking the spinach, you can use frozen spinach instead of freshly chopped spinach. If we pressure cook frozen spinach along with the beans they just turn into a mush. Which is not the suitable for this recipe.

To replace red chilli flakes: Just use same quantity of red chilli powder / cayenne powder. Other option would be to use fresh green chillies as per your taste.

To use canned / boiled beans: If you wish to use already boiled black eyed beans, just follow the same recipe except for skip the boiling part.

Oil Free options: In this recipe, little oil is used only for the tempering. Just eliminate the oil and dry roast the ‘Ingredients for tempering’, if you wish to eliminate oil completely.

How to serve ‘Spinach and Black Eyed Peas Saute Curry’:

When served as a side with any carbs like rice, bread, potatoes, quinoa etc, makes a nutrition enriched complete meal.

We had it, as a side with steamed hot rice and homemade curds / yogurt. And that made a complete healthy, filling and nutrition enriched meal.

You can have this, Spinach black-eyed beans sauté, as it is or as a side for any rice, any bread, chapati, as a taco filling, or as part of a salad bowl.

My kids prefer to eat just as it is, of course I would eliminate the spice totally. Try it and see! 🙂 

Check this meal platter / thali, where I served it as a side dish. Here I have explained all the tips & plan to prepare this thali. Platter Link⇒ Bhojanam / Thali / Platter # 16

Other recipes from my blog:

Before starting to cook, don’t forget to see the Tips  mentioned at the end.

Adding this, to my weight loss recipes collection⇒  Weight Loss Food / Low Carb Recipes

Curry Recipes Collection⇒ Curry / Koora / Stir Fry

Dal / stew recipes collection⇒  Dal / Pappu / Lentil Stew

Instant Pot recipes collection⇒   Electric Pressure Cooker / Instant Pot Recipes Collection

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Ingredients:

• Spinach – 2 heaped cups (roughly chopped)
• Black Eyed Beans – 1 cup (soaked)
• Red Chilli Flakes – 1½ teaspoons
• Roasted Peanuts Powder / Palli Podi – 2 tablespoons
• Jeera / Cumin Powder – 1½ teaspoon 
• Salt – 1½ teaspoon  
• Water – as required

Ingredients for Tempering :

• Cooking oil – 3 tablespoons
• Jeera / Cumin Seeds – ½ teaspoon
• Sesame seeds / Nuvvulu – 1 teaspoon
• Turmeric powder – ½ teaspoon
• Dry Red Chillies / Fresh Green Chillies – 3 (optional)
• Garlic  pods – 6 (optional)

Special Ingredients:

• Roasted Peanuts Powder / Palli Podi
• Garlic  pods  (optional)

Step wise pics Procedure for ‘Spinach and Black Eyed Beans Saute Curry / Palak Lobia Sukhi Sabzi Recipe’:

Prep Work (common for both methods):

To ‘SOAK’ the black eyed beans:

Take 2 cups of beans into a wide vessel, wash them thoroughly. Add water, 4 times the quantity of beans.

Leave the vessel on kitchen platform, let the beans soak for 8 hrs.

Strain the soaked water before cooking.

Stove Top Method Spinach & Black Eyed Peas Saute:

To ‘COOK’ the Black-eyed beans:

Take the beans into a sauce pan, add double the quantity of water. Close with lid.

Let them cook under HIGH FLAME, on stove-top until they soften (might take 30 to 40 mins).

If you are using canned beans skip the above method of soaking and cooking the beans.

Put a frying pan on stove top under medium heat, add all ‘Ingredients for Tempering’, sauté until they splutter.

Transfer the chopped spinach & boiled beans, water (¼ cup) and 1 teaspoon salt to the pan.

Give a stir, change to high flame and cover the pan with lid.

After 4-5 mins, check if the spinach is shrunk and not raw.

Then, add the red chilli flakes, jeera / cumin powder, roasted peanuts powder and remaining salt (½ teaspoon).

Keep stirring everything, so that the powders & chilli flakes sticks throughout.

Switch the flame off after a minute. Transfer the sauté / sabzi into a serving bowl. Done!

Instant Pot Spinach Black Eyed Beans Saute:

Switch ON the Instant Pot. Set to SAUTE MODE for 5 mins. Add the oil and all the ‘Ingredients for Tempering’.

Just fry them until the splutter.

Immediately press the CANCEL BUTTON, and add the soaked black eyed beans into the pot.

Now, add fresh water until all the beans are dipped. Give a stir. Close the lid of the Instant Pot.

Set the MODE to PRESSURE COOK, PRESSURE LEVEL to HIGH, time to 5 mins, valve in SEALING POSITION.

After NATURAL PRESSURE RELEASE, open the valve and lid of the instant pot.

Transfer all the chopped spinach leaves. Add the salt and ¼ cup of water too.

Set to SAUTE MODE for 10 mins.

Close the pot with an external GLASS LID (not the instant pot lid). Let the spinach shrink, it takes 7 to 8 mins.

Open the lid, add red chilli flakes, roasted peanut powder, jeera / cumin powder, remaining salt.

Mix up everything gently, let it be in SAUTE mode until all the water evaporates.

Then SWITCH OFF the gadget, transfer the curry from the instant pot to a serving dish. Done!

Tips & Storage:

• How to make Jeera / Cumin powder, It can be easily made, by dry roasting (until they splutter) a handful of them on stove top and once cooled, grind into fine powder.
• How to make Peanut Powder / Palli Podi, by dry roasting (until they splutter) a handful of them on stove top and once cooled, grind into fine powder.
• Adjust the salt and spice according to your taste.
• In case you use canned black-eyed beans, just start off directly with SAUTE.
• I prefer soaking the beans previous day & cook them to use. Rather than using dry beans directly to pressure cook.
• Storage: You can boil the beans and freeze them even for days before. But prefer to make the sauté fresh only.

Result:

• The taste of this, Spinach Black Eyed beans sauté, was extraordinarily appeasing.
• We had it, as a side with steamed hot rice and homemade curds / yogurt. And that made a complete healthy, filling and nutrition enriched meal.
• I felt, the addition of dry red chilli flakes, is what made the dish to stand out among other side dishes made with spinach. 

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