Punjabi Curry

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Punjabi Curry

 

2 tablespoons vegetable oil

6 cloves garlic

1 large onion, diced

1 teaspoon red pepper flakes

1 teaspoon turmeric

1 teaspoon ground coriander

1 teaspoon cumin seeds

2 tablespoons tomato paste

4 cups apple juice

2 large unpeeled potatoes, diced

1 can chickpeas, drained

1 tablespoon brown sugar

1 bay leaf

1 tablespoon lemon juice

Hot pepper sauce to taste

 

Cook onion and garlic in oil for 3 or 4 minutes. Add

pepper flakes and other spices and stir for 2 to 3

minutes.

 

 

Stir in tomato paste and apple juice. Add the

potatoes, sugar, bay leaf and lemon juice. Simmer

uncovered for 25 to 30 minutes, stirring from time to

time. It's done when potatoes are tender and mixture

is thickened.

 

 

Discard bay leaf. Season with hot pepper sauce to

taste.

 

 

Serve over white or brown rice.