Punjabi Chickpeas with Potato (Chole)
Makes 4 servings
1 large red onion
4 tablespoons grapeseed or other neutral oil, divided
1½ teaspoons ground coriander
1 teaspoon ground cardamom
1 teaspoon sweet paprika
½ teaspoon cinnamon
¼ teaspoon ground cloves
¼ teaspoon nutmeg
¹⁄8 teaspoon cayenne pepper Kosher salt and ground black pepper
1 teaspoon cumin seeds
¾ pound russet potatoes (about 2 medium potatoes), peeled and cut into ½-inch cubes
1 tablespoon finely grated fresh ginger
3 garlic cloves, finely grated
1 tablespoon tomato paste
1½ cups water
Two 15 ½-ounce cans chickpeas, drained
1 tablespoon lime juice, plus lime wedges for serving
¼ cup coarsely chopped cilantro leaves, plus more for garnish
Chopped fresh tomato, thinly sliced bird’s eye or serrano chiles and wholemilk
Greek-style yogurt to serve, optional
Instructions: Using the large holes of a box grater, grate the onion, then transfer to a mesh strainer and drain.
In a small bowl, stir together 1 tablespoon of the oil with the coriander, cardamom, paprika, cinnamon, cloves, nutmeg, cayenne, 1¼ teaspoons salt and ½ 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 to the clearing and cook, mashing and stirring until fragrant, about 15 seconds. Stir into the vegetables.
Add the water and bring to a boil, scraping up all 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 tomato, chiles and yogurt, if desired.