Name: Spiced Potato and Pomegranate Sandwiches (Dabeli)
Yield: Serves 6
Cuisine: India
Ingredients: About 6 tablespoons finely chopped red onion; About 6 tablespoons finely chopped fresh cilantro leaves and tender stems; 6 white hamburger-style buns; Seeds from 1 small to medium-size ripe pomegranate (see box); About 6 tablespoons spicy-hot roasted peanuts (store-bought is just fine); 2 tablespoons canola oil; Butter for spreading; 1½ teaspoons coarse kosher or sea salt; 1 teaspoon white granulated sugar; 1 tablespoon Dabeli masala (see Tips); Thin chickpea-flour noodles for sprinkling (optional; see Tips); ½ teaspoon coarse kosher or sea salt; ½ cup firmly packed fresh cilantro leaves and tender stems; ½ cup Sweet-Tart Tamarind-Date Sauce; 2 fresh green Thai, cayenne, or serrano chiles, stems removed; 2 lengthwise slices fresh ginger (each 2 inches long, 1 inch wide, and ⅛ inch thick); 4 medium-size cloves garlic; 1 pound russet or Yukon Gold potatoes, peeled, boiled until tender, and mashed; 2 red Thai or cayenne chiles, stems removed

Preparation info

Serves
6

Difficulty
Medium

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

Maharashtrians are very creative when it comes to combining multiple sources of carbohydrates in the same dish. This curry-in-a-bun is love at first bite—topped with fresh, luscious-red, juicy-tart pomegranate seeds. It’s really a cinch to make as a do-ahead dish. Just lay everything out in bowls assembly-line style, in the same order as they go into the bun, and folks can help themselves by making their own. Those ho-hum taco parties will make a run for the border.