Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds Yukon gold potatoes, peeled and cut into 3/4-inch chunks Kosher salt

  2. 3 tablespoons unsalted butter

  3. 1 1/2 teaspoons curry powder

  4. 1/4 teaspoon cayenne pepper

  5. 1 15-ounce can chickpeas, drained and rinsed

  6. 2 cups fried onions (one 2.8-ounce can)

  7. 1/2 cup plain Greek yogurt

  8. 1/4 cup chopped fresh cilantro, plus leaves for topping

  9. 2 tablespoons fresh lime juice

  10. 1 jalapeno pepper, thinly sliced (remove seeds for less heat)

Instructions Jump to Ingredients ↑

  1. Put the potatoes, 2 teaspoons salt and enough cold water to cover in a medium saucepan. Bring to a boil, then reduce to a simmer and cook until the potatoes are almost tender, 3 to 6 minutes. Reserve 1 cup cooking water, then drain the potatoes. Melt the butter in a large skillet over medium-high heat. Add the potatoes and cook, stirring occasionally, until golden, about 8 minutes. Stir in the curry powder and cayenne and cook, stirring, 30 seconds. Add the chickpeas, 1 cup fried onions and 1/2 cup reserved cooking water; cook, mashing the potatoes with a spoon, until heated through, about 3 minutes. Add more cooking water, if needed. Season with salt. Mix the yogurt, chopped cilantro, lime juice and 2 tablespoons water in a bowl. Divide the potato-chickpea mixture among bowls. Top with the yogurt sauce, the remaining 1 cup fried onions, the sliced jalapeno and cilantro leaves. Photograph by Andrew Mccaul


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