sThe otato curry was the defining dish of my youth and, if I’m being honest, I didn’t like it back then (sorry, mom). But, as sometimes happens with the things you didn’t like as a kid (antiques, the Neil Diamond and my sister, for example), they come full circle and later in life you find a certain kind of intense love for them. Today’s recipe isn’t my family’s potato curry, though; Instead, I made it with a urge in my stomach to feel at home again, and was so pleased with the results that it would become a signature dish of my adult years.
Chickpea and potato curry with quick paratha
You will need a blender or small food processor to do this. You can find pre-made parathas in Indian supermarkets, if you don’t feel like making them yourself.
to equip 5 minutes
cook 55 minutes
1 onionPeeled and coarsely chopped
2 tablespoons of tomato paste (40 grams)
75ml neutral oil I tend to use rapeseed oil
5 garlic clovespeeled
2½ tablespoons of oelek sambal – Yeo Restaurant is my go-to and is probably easier to find in the global food aisle of large supermarkets and in Southeast Asian food stores
4 fresh or frozen lemon leavesdeveined
1½ teaspoon sea salt
500 g Maris Piper potatoor another flour variety, peeled and cut into 3 cm pieces
2 x 400 grams of chickpeasinexhaustible
1 x 400 ml of coconut milk
For the paratha
1 x 500gm puff pastry dough
Pure flourto dust
First make the curry paste. Place the onion, tomato puree, oil, garlic, sambal flour, and lime leaves in a blender or mini food processor, and fold into a smooth paste, stopping to scrape the sides as necessary (if your blender struggles, add some water a tablespoon at a time to break up the mixture). Scrape the batter into a large saucepan and cook over medium heat, stirring constantly, for 10-12 minutes, until the paste begins to come off the sides of the pan and release some of the oil back into the pan.
Add the salt, chickpeas, water, potatoes and coconut milk, raise the heat and bring to a boil, which should take about five minutes. Reduce heat and simmer another 20 minutes, stirring occasionally, until potatoes are tender.
If you are making the paratha, clean a work surface and lightly flour it. Unwrap and press about 60g per paratha (reserve any excess pastry for another use). Roll each piece into a ball, then crush it between your palms to form a patty. Coat both sides of the pie with flour, then roll it out into a round shape 18-20 cm thick, and repeat the process with the rest of the dough.
Place a non-stick skillet over medium-high heat, and when hot, shape into a pastry round and cook for 1 1/2 minutes, flipping every 30 seconds, until dark brown spots appear and no uncooked (i.e. translucent) dough appears on both sides. Transfer the mixture to a plate and repeat with the rest of the dough.
Put the curries in a large bowl or individual bowls and serve with a large pile of parathas side by side.