Boiled potatoes are a staple in my weekly meal plans because, they are good to, A) eat by themselves, B) chop up at short notice to make delicious gravies and, C) leftover boiled potatoes mixed with lurking veggies in the fridge make awesome fritters! This quick recipe is not 0nly gluten-free and uses no onion or garlic, but also comes together under half an hour, is quick to assemble and tastes awesome with rice or flat bread. Tastes great by itself for lunch the next day topped with some coconut yogurt for a protein rich meal – on – the – go! Delicious and inexpensive recipe for the colder weather. Using dried Chickpeas, that have been soaked overnight and pressure cooked bring down the cooking cost even further while, reducing the sodium content. I’ve rinsed the canned chickpeas thrice in cold water and drained them before using in this recipe. A sprinkle of my fragrant Kitchen King spice powder on the top, just before serving is highly recommended!
- Boiled Potatoes – 4, medium sized
- Canned Chickpeas, drained and rinsed – 1 can
- Oil – 1 teaspoon
- Cumin Seeds – 1 teaspoon
- Asafoetida – 1/2 teaspoon
- Turmeric Powder – 1 teaspoon
- Fresh Ginger Root, minced – 1 teaspoon
- Tomato Paste – 2 tablespoons
- Red Paprika – 1 to 2 teaspoons (depending on desired heat)
- Salt, to taste
- Warm Water – 1 cup
- Add the oil into a wok set on medium heat.
- Tip in the cumin seeds and cook until aromatic and golden.
- Mix in the asafoetida, minced ginger and turmeric powder.
- Add the tomato paste and cook until the raw smell evaporates.
- In the meanwhile, cube the boiled potatoes and add into the tomato gravy.
- Stir in the chickpeas too.
- Season with paprika and salt.
- Add the water and bring to a boil.
- Simmer until gravy thickens to desired consistency.
Eat up warm with steamed rice. Happy cooking 😊!