Spiced Potato Rice with Garlic Chutney

1Peel and dice the potatoes (2) and chop the onion (1).

2In a large pan, heat some oil over medium heat and sauté the diced potatoes (2) and chopped onion (1) until they are golden brown and cooked through.

3Add the cooked chickpeas (1 can) to the pan and stir well.

4Season the mixture with salt and pepper to taste.

5In a separate pot, cook the rice (2 cups) according to package instructions.

6Once the rice (2 cups) is cooked, fluff it with a fork and set aside.

7In a small saucepan, heat the garlic chutney (1 cup) and jaggery (½ cup) over low heat until the jaggery (½ cup) melts and the mixture is well combined.

8Pour the buttermilk into the garlic chutney (1 cup) mixture and stir until smooth and heated through.

9To serve, place a portion of the cooked rice (2 cups) on a plate, top with the spiced potato and chickpea mixture, and drizzle the garlic chutney (1 cup) buttermilk sauce over the top.

10Enjoy your flavorful Spiced Potato Rice (2 cups) with Garlic Chutney (1 cup)!