Chickpea Curry with Potato Cakes
A flavorful and aromatic vegetarian curry where chickpeas turn as tasty as meat. Serving it over Indian potato cakes is an amazing combination.
- Potato Patties
- Potatoes - 3 large
- Onion - 1, large, chopped
- Garlic - 3 cloves, chopped
- Bread crumbs - 10 Tablespoons
- Madras Curry - powder, 2 Tablespoons
- Salt - 1 teaspoon
- Ghee - (clarified butter), 10 Tablespoons
- Chickpea curry
- Chickpeas - 2 cans (454g/ 15.5 oz) each, drained
- Onion - 2 large, julienned
- Diced Tomatoes - 1 large can, 800 gr (28 oz)
- Greek Yoghurt - 2%, 1 cup (or less)
- Mustard seeds - 1 teaspoon
- Cumin seeds - (or powder), 1 teaspoon
- Green cardamoms - 3
- Turmeric - 1 teaspoon
- Garam Masala - powder, 1/2 Teaspoon
- Coriander seeds - 2 teaspoons
- Dried Mango - powder, 3/4 teaspoon (Indian amchoor)
- Ginger - fresh, small piece, thinly chopped
- Garlic - 3 cloves, minced
- Cilantro - fresh, small bunch, chopped
- Lime - juice, 1 Tablespoon
I love vegetables, but I love meat the most. If I've ever become a vegetarian, this would be my new favorite dish. I cooked many many curries of all sort until one day I went to a tiny Indian restaurant in Greenwich, CT. I tried a Chickpea Masala and it was so good that I started to experiment stealing tips and recipes from around the world until I recreated something -that most probably differs from what I ate that night- but produces me the same pleasure. That's what food is all about.
- In a small pan toast the seeds (cumin, mustard, coriander, cardamom) until slightly brown. This will eliminate the moisture and release their best flavors.
- In a mortar, crush the seeds to make a paste/ powder.
- In a clay pot, saute the onion with corn oil in a medium heat until they are brown (approx. 10 minutes)
- Add the ginger, garlic and chickpeas. Cook for 10 minutes. You might want to crush with a wooden spoon half of the chickpeas while they are cooking. I like to have a mix of crushed/ whole chickpeas when eating this dish.
- Add turmeric, garam masala, curry, mango powder and seeds. Grind some black pepper. Stir thoroughly for one minute.
- Add the tomatoes and cook until you get a stewy consistency.
- Add one third of the yoghurt mix and simmer slowly. Taste it and add more yoghurt depending on the acidity level and your personal taste preference (if it feels too hot, the yoghurt will decrease the heat. But hey you need some spiciness on this curry so find the right balance).
- When the curry is done, add a couple of drops of fresh lime juice and garnish with cilantro leaves.
Indian Potato Cakes
- Peel the potatoes and cut in mid-size cubes. Boil until tender. Mash and reserve.
- Saute onions and garlic until translucent (3-5 minutes)
- Add the Madras curry powder, bread crumbs and salt to the mash potatoes. Mix. Then add the onions/ garlic saute. Let the puree cool down.
- Make 10 4-inch diameter patties. Brown patties on both sides with the ghee. Reserve in warm place (ie: oven at a low heat)
You can start cooking the patties at the same time the curry is simmering to save some time.
When the curry is ready, serve one or two patties per plate and pour the chickpea curry on top. Sprinkle cilantro.
A flavorful and aromatic vegetarian curry where chickpeas turn as tasty as meat. Serving it over Indian potato cakes is an amazing combination.Add to Favourites