Bombay Potato & Chickpea Bowl

• Basmati Rice(250 g)
• Potato(500 g)
• Chickpeas(2)
• Onion(1)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Spinach(120 g)
• Fresh cilantro(20 g)
• Lemon(1)
• Olive oil(2 tbsp)
• Cumin(2 tsp)
• Turmeric(1 tsp)
• Garam Masala(2 tsp)
• Mustard Seeds(1 tsp)
• Chili flakes(½ tsp)optional
• Salt(1½ tsp)
• Black pepper(½ tsp)

Method

1. 1

   Rinse {Basmati Rice}. Dice {Potato} into small bite-size pieces, finely chop {Onion}, mince {Garlic}, grate the {Ginger}, roughly chop {Fresh cilantro}, and cut the {Lemon} into wedges.

   ~10 min

2. 2

   Cook {Basmati Rice} in a saucepan with 500ml water and 1/2 tsp of the {Salt}. Bring to a boil, cover, and simmer for 12 minutes until tender.

   ~12 min

3. 3

   Meanwhile, heat {Olive oil} in a large frying pan. Add {Mustard Seeds}, {Cumin}, {Onion}, {Garlic}, and {Ginger}. Cook for 2 minutes until fragrant, then add {Potato}, {Turmeric}, {Garam Masala}, {Chili flakes}, 1 tsp of the {Salt}, and the {Black pepper}. Toss well to coat.

   ~5 min

4. 4

   Add the drained {Canned Chickpeas} and 120ml water to the pan. Cover and cook for 8 minutes, stirring once or twice, until the potatoes are tender and the chickpeas are hot.

   ~8 min

5. 5

   Uncover and fold in the {Spinach}. Cook for 1 minute to wilt, then squeeze over half the {Lemon} and scatter in most of the {Fresh cilantro}. Fluff the rice and toss it into the pan with the potato mixture until everything is evenly mixed.

   ~2 min

6. 6

   Divide into bowls and top with the remaining {Fresh cilantro}. Serve with the remaining {Lemon} wedges alongside.

   ~1 min