Here is a video taken several years ago as an entry (3 minute limit) to the first Food Network Star contest. Our daughter, Sheila cajoled me into trying out even though I had been home only a week after back surgery. She knew her mom needed a project -- and she was right! It entertained me. Hope it entertains you!

Try making the Easy Punjabi Potato and Chickpea recipe and let me know how it comes out by leaving your comments.

Easy Punjabi Potato/Chickpeas
Soukha Punjabi Aloo Cholay
Substitute a tablespoon of curry powder for the turmeric, cumin, coriander and garam masala if you do not have these yet.
4 servings

2 tablespoons vegetable oil
1 medium onion, finely chopped
1-inch piece of ginger, minced
2 cloves garlic, minced
1 teaspoon ground turmeric
1 teaspoon ground or toasted whole cumin seeds
1-1/2 teaspoons ground coriander seeds
1 smallish tomato
1 large potato, peeled and diced into 1/2 - 3/4-inch cubes
1 can (15 oz.) chickpeas, drained and rinsed
2 tablespoons tamarind chutney or 2 teaspoons lemon juice and 1
tablespoon brown sugar
1 teaspoon salt
1 teaspoon garam masala
Optional garnishes: Sprinkle of chaat masala, sliced cilantro and green chilies, diced tomato
Heat a medium saucepan and add the oil, then onion. Saute (stirring) until transparent then add the garlic and ginger and saute until golden. Add the spices and a minute later the tomato. Cook stirring often over medium heat until the tomato is cooked down into a sauce. Add the potato cover and simmer for a few minutes before adding the chickpeas. Simmer for a few minutes more and then add the chutney salt and garam masala. Stir carefully and continue on a simmer until the potatoes are cooked but not mushy and sauce thickened. Turn out into a serving bowl and add the garnishes, if desired.