Chickpeas and Potatoes Flavored with Singed Spices from 660 Curries by Raghavan Iyer

Ingredients

• 1 medium-size russet or Yukon Gold potato, peeled, cut into ½-inch cubes, and submerged in a bowl of cold water to prevent browning
• 3 cups cooked chickpeas
• 2 tablespoons mango powder or fresh lime juice
• 2 teaspoons Toasted Cumin-Coriander Blend
• 1 tablespoon dried pomegranate seeds, ground
• 6 tablespoons canola oil
• 1 cup finely chopped red onion
• 1 large tomato, cored and finely chopped
• 2 to 4 fresh green Thai, cayenne, or serrano chiles, to taste, stems removed, cut in half lengthwise (do not remove the seeds) for garnishing
• ¼ cup finely chopped fresh cilantro leaves and tender stems for garnishing
• 1 teaspoon ground Deggi chiles (see box); or ½ teaspoon cayenne (ground red pepper) mixed with ½ teaspoon sweet paprika
• 1 teaspoon Punjabi garam masala
• 1 teaspoon coarse kosher or sea salt
• 1 teaspoon fine black salt