• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 cup mushrooms, sliced
• 1 onion, chopped
• 2 garlic cloves, minced
• 1/2 cup white wine
• Salt and pepper to taste

1. Roast potatoes until cooked but firm.

2. In a saucepan, heat up some cooking oil to medium heat. Add Punjabi Tikka Masala Paste; stir fry for 1min. Add chickpeas and kidney beans; mix well and stir fry for 2-3mins.

3. Add coconut milk; mix well and simmer for 10-15mins to desired consistency. Add cooked potato; mix well. Garnish and serve.