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Spinach and Black Eyed Beans Saute

VegCookBook by Praveena
Indian style Spinach Black Eyed Beans Sauté Curry, a simple, easy to make side using few ingredients. Recipe below has both Instant Pot Pressure Cooker and Stove Top methods with step wise pics, tips.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course, Side Dish
Cuisine Indian
Servings 4 servings

Equipment

  • Frying pan (for stove-top method)
  • Instant Pot or Electric Pressure Cooker or Stove Top Pressure Cooker

Ingredients
  

  • 2 heaped cups Spinach (roughly chopped)
  • 1 cup Black Eyed Beans (boiled)
  • 1½ teaspoons Red Chilli Flakes
  • 2 tablespoons Roasted Peanuts Powder / Palli Podi
  • 1½ teaspoon Jeera / Cumin Powder
  • 1½ teaspoons Salt (or as per taste)
  • as required Water (for boiling and cooking)

Ingredients for tempering:

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

Instructions
 

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 DRY CURRY:

  • To 'COOK' the black-eyed beans:
    on STOVE TOP: Take the beans into a sauce pan, add double the amount of water. Close with lid.
    Let them cook under HIGH FLAME on ,stove-top until they soften (might take 30 to 40 mins).
  • TO MAKE THE CURRY:
    Put a frying pan on stove top under medium heat, add all the, ‘Ingredients for Tempering’ and saute until they splutter.
  • Transfer the chopped spinach & boiled beans, water 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 saute / sabzi into a serving bowl. Done!.

INSTANT POT METHOD SPINACH & BLACK EYED BEANS SAUTE:

  • TO MAKE THE CURRY ALONG WITH BOILING THE BEANS:
    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!

Notes

Please see the MAIN POST for step wise pics & RECIPE TIPS!
Keyword Indian style spinach & black eyed peas side dish, spinach & beans saute recipe