Ingredients

• 2 potatoes
• salt and freshly ground black pepper to taste
• 3.5 tablespoons vegetable oil , divided
• 1 tablespoon cornstarch
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1 teaspoon cayenne pepper
• 1 tablespoon chopped fresh cilantro
• 0.5 teaspoons black peppercorns
• 2 whole cloves
• 2 small dried chile peppers , Optional
• 1 teaspoon cumin seeds
• 2 bays leaves
• 1 onion , chopped
• 2 cloves garlic , grated
• 1 , 1/2 inch
• 2 teaspoons curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon tomato paste
• 1 teaspoon water
• 1 tomato , chopped
• 1 , 15 ounce
• 1 tablespoon cilantro leaves

Instructions

1. 1 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.
2. 2 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.
3. 3 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.
4. 4 Grind peppercorns and cloves with a mortar and pestle.
5. 5 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.
6. 6 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.
7. 7 Spoon chickpea sauce over the potato cakes and sprinkle with cilantro leaves.

Nutrition per serving