This is a delicious vegan Indian recipe where vegetables and chickpeas are served over small potato cakes. It works well as a starter for four, or as a vegetarian and vegan main for two. Place the potato cakes on a plate, serve the chickpeas on top, and don't forget the sauces! Recipes for Indian sauces - coriander sauce and tamarind sauce - are on this site. Finally, sprinkle with some fresh coriander leaves and a few thin slices of fresh onion.
Ingredients
- potatoes: 2 piece
- salt and freshly ground black pepper: (to taste)
- ½ tablespoons vegetable oil: 3 piece (divided)
- cornstarch: 1 Tbsp
- ground ginger: 1 tsp
- ground cumin: 1 tsp
- cayenne pepper: 1 tsp
- fresh cilantro: 1 Tbsp (chopped)
- black peppercorns: 0.5 tsp
- whole cloves: 2 piece
- Chili peppers: 2 piece (dried, optional)
- cumin seeds: 1 tsp
- bay leaves: 2 piece
- onion: 1 piece (chopped)
- garlic: 2 clove (grated)
- ginger: 1 piece (1/2 inch piece, grated, fresh)
- curry powder: 2 tsp
- ground turmeric: 1 tsp
- tomato paste: 1 tsp
- water: 1 tsp
- tomato: 1 piece (chopped)
- garbanzo beans: 1 can (15 ounce can, drained)
- cilantro leaves: 1 Tbsp
Metric Conversion
Stages of cooking
-
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and peel.
-
Place cooked potatoes into a bowl and add cornstarch, ginger, cumin, cayenne, cilantro, salt, and pepper. Mash together with a fork. Oil your hands with a little vegetable oil and divide the potato mixture into 4 equal portions. Pat each portion into a potato patty about 1/3-inch thick.
-
Heat 1 tablespoon vegetable oil in a skillet over medium heat. Fry potato cakes until golden, about 3 minutes on each side. Remove from heat and keep warm.
-
Grind peppercorns and cloves with a mortar and pestle.
-
Heat the remaining 2 tablespoons vegetable oil in a skillet over medium-high heat. Stir in red chile peppers, cumin, bay leaves. Add onion, ginger, and garlic. Cook and stir until onion is golden, about 5 minutes. Add pepper-clove mixture, curry powder, and turmeric.
-
Mix tomato paste with water. Stir diluted tomato paste and tomato into the skillet. Cook over medium heat until the tomato has softened, about 5 minutes. Stir in chickpeas and simmer over low heat for 10 minutes.
-
Spoon chickpea sauce over the potato cakes and sprinkle with cilantro leaves.
