The freshly mixed masala spice blend in this recipe was wonderful. I absolutely love full-flavored vegetarian meals like this traditional dish- and this is such a delicious version. It was heavenly and rich served with a dollop of whole milk Greek yogurt on top.
This recipe was adapted from Milk Street: The New Home Cooking by Christopher Kimball. (another successful dish!) We ate it with brown Basmati rice and warm naan.
Yield: Serves 4
- 1 large red onion
- 4 T sunflower, canola, grapeseed or other neutral oil, divided
- 1 1/2 tsp ground coriander
- 1 tsp ground cardamom
- 1 tsp sweet paprika
- 1/2 tsp cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp freshly ground nutmeg
- 1/8 tsp cayenne pepper
- coarse salt and freshly ground black pepper
- 1 tsp cumin seeds
- 3/4 pound russet potatoes (about 2 medium potatoes), peeled and cut into 1/2-inch cubes
- 1 T finely grated fresh ginger
- 3 garlic cloves, finely grated
- 1 T tomato paste
- 1 1/2 cups water
- two 15 1/2 oz cans chickpeas, drained
- 1 T lime juice, plus lime wedges, to serve
- 1/4 cup coarsely chopped cilantro leaves, plus more to garnish
- chopped fresh tomatoes, thinly sliced Serrano chilies, and whole-milk Greek-style yogurt, for serving, as desired
- Using a food processor or the large holes of a box grater, grate the onion, then transfer to a mesh strain and drain.
- In a small bowl, stir together 1 tablespoon of the oil with the coriander, cardamom, paprika, cinnamon, cloves, nutmeg, cayenne, 1 1/4 teaspoon salt, and 1/2 teaspoon pepper.
- In a 12-inch skillet over medium-high, heat the remaining 3 tablespoons of oil. Add the cumin seeds and cook, shaking the pan, until the seeds are fragrant and darken, 30 to 60 seconds.
- Add the drained onion and cook, stirring frequently, until the moisture has evaporated, 1 to 3 minutes.
- Add the potatoes, reduce heat to medium and cook, stirring frequently, until the onions begin to brown and a fond forms on the bottom of the pan, 6 to 8 minutes.
- Add the ginger, garlic, and tomato paste, then cook for 1 minute, stirring constantly.
- Clear the center of the pan, then add the spice paste tot he clearing and cook, mashing and stirring until fragrant, about 15 seconds.
- Stir in the vegetables.
- Add the water and bring to a boil, scraping up all of the browned bits.
- Add the chickpeas and return to a boil, then cover, reduce heat to low and cook until the potatoes are tender and the oil separates from the sauce at the edges of the pan, 13 to 15 minutes.
- Off the heat, stir in the lime juice and cilantro.
- Taste and season with salt and pepper.
- Serve with lime wedges, chopped tomatoes, chiles, and yogurt, as desired.
Nothing quite like an Indian vegetarian meal. Love all the spices, I can only imagine the flavors.
SO delicious! Thanks, Loretta. 🙂