This is typical of the curry you would be served for free in any Sikh Gurdwara (temple). It’s vegetarian and is absolutely delicious. It’s a lot thinner than the curries you might be used to. I absolutely recommend it with chapatis or rotis – works really well.
Wot u need
3 tbsp. veg oil (I like mustard oil from the Indian grocer)
1 tsp cumin seeds
3 cloves garlic – big chunks chopped!
1 medium red onion chopped
1/2 tsp turmeric
1 tsp cumin
1 tsp chilli
1 chopped tomato
1 flat tsp salt
2 cups cold water
1 baking potato – chopped into 2cms pieces skin on
Small knob butter
1 tsp garam masla
1 tsp coriander puree (or 2 tsps. fresh coriander)
Wot u do
Heat oil in a deep pan or wok, add the cumin seeds and fry till they pop and crack. Add the garlic and onion and fry on a medium heat until the onions are nice and brown and carmalised (don’t rush this stage!) Add the spices, cook for one minute, add the tomato and salt. Cook for three mins. Add the water, butter, chickpeas, potato, coriander and garam masala. Bring to the boil and transfer to slow cooker. Cook four hours on low.
Top tip: add more water if required – curry should be noticeably runny.