Recipe - Alu-Chole With Rice

3 tablespoon Vegetable oil
4 small Cinnamon sticks
4 Bay leaves
1 teaspoon Cumin seeds
1 lg Onion; finely chopped
1 teaspoon Garlic; crushed
1 15 ounces ca chopped
tomatoes
3 tablespoon Sharwood's Hot Curry Paste
2 15 ounce cans chick peas;
drained
4 ounce Potato; minced
One fourth pt Water
2 tablespoon Lemon luice
4 tablespoon Coriander leaves; chopped
Salt to taste

1. Heat the oil and fry the cinnamon, bay leaves and cumin seeds for 1
minute.

2. Add onion and garlic, fry until golden brown.

3. Add chopped tomatoes, curry paste and salt. Fry for a further 23
minutes

4. Stir in chick peas, potatoes and water. Bring to the boil,cover and
simmer for 15 minutes or until potatoes are cooked. Stir in the
coriander and lemon juice. Garnish and serve with rice. Follow with a
fruit crumble.

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