Deconstructed Samosa Bowl
Spiced potato-pea filling, chickpeas, tamarind-mint chutneys and rice.
Maui's an app that plans a whole week of dinners like this one. See how it works ↓
The three-chutney drizzle (yogurt cool and tamarind sweet-tart and mint herby-sharp) is the whole personality - don't pick one, do all three over each bowl. Chat-masala on top finishes it.
Ingredients
Everything below makes 4 servings.
- 1¼ lbYukon gold potatoesdiced 1/2 inch
- 1 cupfrozen green peas
- 1 canchickpeasdrained and rinsed
- ½red onionfinely diced (raw, for topping)
- 1 tbspfresh gingerminced
- 1green chili (serrano)finely chopped
- 2 tbspolive oil
- 1 tspcumin seeds
- 1 tspground coriander
- 1 tspgaram masala
- ½ tspamchur (dried mango powder)
- 1 tspchaat masala
- ½ tspkashmiri chili powder
- ⅓ cuptamarind chutney (jarred)
- 1 cupfresh mint leavespacked (for chutney)
- ¾ cupfresh cilantro1/2 cup for chutney, 1/4 cup for garnish
- 1lemonjuiced
- ½ cupplain whole-milk yogurtwhisked smooth
- 1½ cupsbasmati ricerinsed
- 1¼ tspkosher salt
- 2¼ cupswater
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 480calories
- 14gprotein
- 78gcarbs
- 12gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Dice potatoes 1/2 inch. Drain and rinse chickpeas.
- Finely dice red onion. Mince ginger and green chili.
- Pack mint and ½ cup fresh cilantro for chutney. Chop rest of the ¼ cup fresh cilantro for garnish.
- Juice the lemon. Whisk yogurt smooth.
- Rinse basmati.
Rice
Combine rice with water and salt. Bring to boil, cover, simmer low 15 min, off heat 10.
25 min · hands offBoil potato
Bring a medium pot of water to boil. Add diced potatoes and salt. Boil 8 min until knife-tender. Drain.
10 min · hands offMint chutney
In a blender or with an immersion blender: combine mint, cilantro, half the lemon juice, salt, 2 tbsp water, half the ginger, and a quarter of the green chili. Blend smooth. Transfer to small bowl.
3 min · hands onBloom and filling
Heat oil in skillet over medium. Add cumin seeds - sizzle 15 sec. Add remaining ginger and green chili - 30 sec. Add coriander, kashmiri chili - toast 15 sec.
2 min · hands onCook filling
Add boiled potatoes, chickpeas, peas, and remaining salt. Toss to coat, smashing potatoes lightly with the back of the spoon. Cook 6 min, stirring occasionally, until peas are warmed through and edges start to crisp. Stir in garam masala, amchur, chaat masala, remaining lemon juice. Taste, adjust salt.
7 min · hands onAssemble bowls
Spoon rice into bowls. Top with the samosa filling. Drizzle yogurt, then tamarind chutney, then mint chutney. Shower with red onion and remaining cilantro.
2 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Warm and tear naan into wedges to scoop.
Sub coconut yogurt 1:1.
Skip yogurt - chutneys do the work.
What keeps
Potato filling and chickpeas keep 4 days. Chutneys keep 1 week in fridge.
Rice fresh per meal. Assemble bowl-by-bowl.
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who plans your dinner.
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