Punjabi Potato and Chickpea Curry


2 tablespoons vegetable oil
6 cloves garlic
1 large onion, diced
1 teaspoon red pepper flakes
1 teaspoon tumeric
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
cooked brown rice, for serving


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, chickpeas, 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.

Serve over brown rice.


4 servings

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