Name: Black-Eyed Peas Curry (Instant Pot or Stovetop)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 Tbsp neutral oil or ghee; 1 tsp cumin seeds; 1 large onion, finely chopped; 1 Tbsp garlic, minced; 1 Tbsp ginger, minced; 2 medium tomatoes, grated (or 14 oz crushed); 1–2 pieces green chiles, minced (optional); 2 tsp ground coriander; ½ tsp turmeric; 1–2 tsp Kashmiri chili powder or paprika (to taste); 1 lb dried black-eyed peas, rinsed (or 3×15-oz cans, drained); 4 cups water or low-sodium broth (Instant Pot with dried peas); 1 tsp kosher salt, plus more to taste; ½–1 cup coconut milk (to taste); 1 tsp garam masala; 1–2 Tbsp lemon juice; cilantro, chopped, for serving

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Creamy Indian-style dinner in 35 minutes (Instant Pot) or ~45 on the stovetop, budget-friendly, protein-rich, meal-prep ready.

Tender black-eyed peas simmered in a tomato-ginger masala with warm spices and a silky coconut finish.

Side view bowl of creamy Indian black-eyed peas curry—tomato masala, coconut finish, cilantro garnish; warm, glossy sauce over rice.

Why You’ll Love It

Black-Eyed Peas Curry with deep, cozy spice—but weeknight-simple.
Instant Pot Black Eyed Peas: unsoaked peas turn tender fast; no babysitting.
Black Eyed Peas Recipe Indian flavor profile (cumin, coriander, garam masala, turmeric).
Scales for Meals With Black Eyed Peas: serve with rice, naan, or baked potatoes.
Vegan + gluten-free as written; creamy without heavy dairy.
Reader-favorite base for your Best Black Eyed Peas Recipe collection.

You might also like: Southern comfort in my creamy black-eyed peas, this bright picnic-ready black-eyed pea salad, or a cozy pasta detour with Marry Me Tortellini.

Ingredients — notes only

Peas & Base

Black-eyed peas: 1 lb dried (rinsed) or 3 cans (drained). Dried give the best bite.
Neutral oil or ghee.

Masala (Indian tomato-onion base)

Onion, finely chopped; garlic + ginger (paste is fine).
Tomatoes: 14 oz crushed or 2 medium grated.
Green chile (serrano/jalapeño) for heat, optional.

Spices

Cumin seeds (bloom in oil).
Ground coriander, turmeric, Kashmiri chili or paprika, garam masala.
Salt + black pepper; sugar/pinch jaggery to balance acidity.

Finish & Garnish

Coconut milk (full-fat for creamy), lemon juice, cilantro.
Optional: baby spinach handful for “saag” vibes.

Step-by-Step (Instant Pot – unsoaked dried peas, ~35 min total)

Sauté (Onion base | 6–7 min): Heat 2 Tbsp oil on Sauté. Add 1 tsp cumin seeds until fragrant, then onion with a pinch of salt; cook until golden.
Aromatics (1 min): Stir in 1 Tbsp garlic + 1 Tbsp ginger; cook 30–60 sec.
Spice bloom (30 sec): Add 2 tsp ground coriander, ½ tsp turmeric, 1–2 tsp Kashmiri chili/paprika; stir.
Tomatoes (2–3 min): Add tomatoes + ½ tsp sugar; cook to a thick paste, scraping browned bits.
Pressure cook (15 + 10 NR): Add 1 lb dried black-eyed peas, 4 cups water/broth, 1 tsp salt. Seal; High Pressure 15 min, Natural Release 10 min, then quick-release.
Finish (2–3 min): Stir in ½–1 cup coconut milk, 1 tsp garam masala, 1–2 Tbsp lemon juice. Simmer on Sauté-Low to thicken.
Adjust & serve: Salt/acid to taste; fold in cilantro (and spinach, if using) to wilt.

Stovetop (soaked 6–8 hrs): Simmer peas in 6 cups water 25–35 min until tender. Make masala in a Dutch oven as above, add cooked peas + 2–3 cups cooking liquid, then coconut milk and finish.
Canned peas: Simmer 12–15 min in the masala with 1–2 cups broth; finish as above.

Pro Tips

Bloom spices in fat for 30–60 sec—this unlocks real Indian-style flavor.
Salt in phases: a little in onions, more after pressure cooking, final to taste.
Too thin? Reduce on Sauté; too thick? Add hot water ¼ cup at a time.
Coconut milk split? Lower heat; whisk in slowly at the end.
Heat control: use Kashmiri chili for color with mild heat; add fresh chile for kick.

Variations

Black Eyed Peas Recipe Indian (Punjabi): skip coconut milk; finish with 1 Tbsp butter/ghee + extra garam masala.
South-Indian style: add 10–12 curry leaves with cumin; finish with coconut milk + mustard seed tempering.
Spinach curry: fold in 3–4 cups baby spinach at the end.
No-tomato: replace tomatoes with ½ cup coconut cream + extra lemon.
Black Eye Beans Recipe (Mediterranean): swap spices for oregano + smoked paprika; finish with olives/lemon.

How to Serve

Spoon over basmati or jeera rice, alongside naan/roti, or over baked sweet potatoes. Add a cooling yogurt raita or cucumber salad and extra lemon wedges.

Make Ahead & Storage

Fridge: 4–5 days in airtight container.
Freeze: Up to 3 months (leave headspace).
Reheat: Simmer gently; thin with water and re-adjust salt/lemon.

FAQs

Do I need to soak the peas?
Not for the Instant Pot timings above; soaking (6–8 hrs) drops HP time to 7 min + 10 min NR.

How long for canned peas?
Just 12–15 min simmer in masala so they absorb flavor without breaking.

Can I skip coconut milk?
Yes—use water/broth and finish with 1 Tbsp ghee or olive oil for sheen.

Why are my peas firm?
Old beans or acidic tomatoes can slow softening—cook a few minutes longer under pressure or add ¼ tsp baking soda.

Simple Nutrition (estimate, per 1 cup)

Calories	Carbs	Protein	Fat	Fiber	Sodium
265	34g	12g	9g	9g	520mg
Estimates only; will vary by brands and salt.

Sarah

Black-Eyed Peas Curry (Instant Pot or Stovetop)

Creamy Indian-style black-eyed peas simmered in a tomato-ginger masala with coconut milk. Includes Instant Pot and stovetop directions for dried or canned peas.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Total Time 35

Servings: 8 cups

Course: Dinner, Main

Cuisine: Indian-inspired

Calories: 265

Ingredients Equipment Method Nutrition Notes

Ingredients

2 Tbsp neutral oil or ghee
1 tsp cumin seeds
1 large onion, finely chopped
1 Tbsp garlic, minced
1 Tbsp ginger, minced
2 medium tomatoes, grated (or 14 oz crushed)
1–2 pieces green chiles, minced (optional)
2 tsp ground coriander
½ tsp turmeric
1–2 tsp Kashmiri chili powder or paprika (to taste)
1 lb dried black-eyed peas, rinsed (or 3×15-oz cans, drained)
4 cups water or low-sodium broth (Instant Pot with dried peas)
1 tsp kosher salt, plus more to taste
½–1 cup coconut milk (to taste)
1 tsp garam masala
1–2 Tbsp lemon juice
cilantro, chopped, for serving

Equipment

Instant Pot or pressure cooker
Cutting board and knife
Wooden spoon or spatula
measuring cups and spoons
ladle

Method

Set Instant Pot to Sauté mode. Heat oil or ghee, then add cumin seeds and let them sizzle until fragrant.
Add onion and a pinch of salt. Cook 6–7 minutes until golden and soft. Stir in garlic, ginger, and chiles; cook 30–60 seconds until aromatic.
Add coriander, turmeric, and chili powder. Toast for 30 seconds. Stir in tomatoes and a pinch of sugar, then cook 2–3 minutes until thick and paste-like.
Add dried peas, 4 cups water or broth, and 1 tsp salt. Stir well, seal the Instant Pot, and cook on High Pressure for 15 minutes. Let naturally release for 10 minutes, then quick release any remaining pressure.
Stir in coconut milk, garam masala, and lemon juice. Simmer on Sauté (Low) for 2–3 minutes to blend flavors. Adjust salt, acid, and consistency as needed.
Garnish with fresh cilantro and serve hot with rice or naan.

Nutrition

Calories: 265kcalCarbohydrates: 34gProtein: 12gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 520mgPotassium: 620mgFiber: 9gSugar: 6gVitamin A: 750IUVitamin C: 10mgCalcium: 70mgIron: 3.1mg

Notes

Soaked peas (IP): High Pressure 7 min + Natural Release 10 min. Canned peas: Add 1–2 cups broth and simmer 12–15 min. No coconut: substitute broth or water, finishing with 1 Tbsp ghee or olive oil for richness. Internal links: try Southern Black-Eyed Peas, Black-Eyed Pea Salad, or Marry Me Tortellini.

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