Indian Chickpea Potato Salad Recipes

Steps:

• In a large skillet, heat oil over medium-high heat; saute onion until tender, 2-4 minutes. Add garlic, ginger and dry seasonings; cook and stir 1 minute. Stir in tomatoes; transfer to a 3- or 4-qt. slow cooker., Stir in chickpeas, potato and stock. Cook, covered, on low until potato is tender and flavors are blended, 6-8 hours., Stir in lime juice; sprinkle with cilantro. Serve with rice and, if desired, red onion and lime wedges.

Steps:

• Preheat oven to 200c.
• Place the potatoes in a large saucepan and cover with cold water.
• Bring to the boil over a high heat.
• Reduce the heat to medium high and cook for 8 minutes, or until just tender.
• Drain the potatoes and transfer to a large baking dish.
• Sprinkle with the garam masala and chilli powder.
• Add the oil and toss to coat.
• Arrange the potatoes in a single layer and roast in the preheated oven for 10 minutes or until crisp and golden.
• Meanwhile place chickpeas, tomatoes, spinach and onion in a large bowl.
• To make the dressing, place the dressing ingredients in a small bowl and whisk together adding a little water if necessary.
• Cut the hot potatoes in half and add to the other vegetables.
• Season with salt and pepper, and toss to combine.
• Divide the salad amongst serving plates, dollop the dressing over each and sprinkle with a little more pepper before serving immediately.

Steps:

• Potatoes
• Place potatoes in a medium pot and pour in cold water to cover by 1"; season generously with salt. Bring to a boil, reduce heat to medium, and cook until potatoes are fork-tender, 15-18 minutes. Drain and let cool slightly, then halve potatoes. Transfer to a large bowl and chill until ready to use.
• Tamarind Chutney
• Whisk tamarind concentrate, sugar, salt, cayenne, and cumin seeds in another small bowl until combined and sugar is dissolved.
• Green chutney
• Purée cilantro, mint, lime juice, chile, cumin seeds, salt, and ¼ cup water in a blender until smooth.
• Yogurt and assembly
• Whisk lime juice, yogurt, sugar, and salt in a small bowl until combined and sugar is dissolved.
• Add chickpeas, half of chile, ½ cup tomato, ½ cup red onion, ¼ cup cilantro, 2 tsp. chaat masala, ½ cup yogurt mixture, ½ cup tamarind chutney, and ½ cup green chutney to potatoes and toss to combine.
• Transfer chaat to a platter and drizzle 2 Tbsp. yogurt mixture, 2 Tbsp. tamarind chutney, and 2 Tbsp. green chutney over. Sprinkle with a pinch of chaat masala and top with sev and remaining chile, tomato, and red onion as desired. Scatter a few cilantro sprigs on top and serve with remaining yogurt and chutneys alongside.