Reprinted from The Flavor Equation by Nik Sharma with permission by Chronicle Books, 2020 Fine sea salt 2 medium russet potatoes (total weight 15 1/2 oz [445 g]), peeled and diced 2 Tbsp extra-virgin olive oil 1 medium white or yellow onion (9 1/4 oz [260 g]), diced 1 in [2.5 cm] piece fresh ginger, cut into matchsticks 1 tsp garam masala, homemade or store-bought 1 tsp ground black pepper ½ tsp ground turmeric ½ tsp red chilli powder 5 oz [140 g] fresh baby spinach leaves, chopped Two 15 1/2 oz [445 g] cans chickpeas, rinsed and drained 1 tsp amchur 2 Tbsp chopped cilantro 1 fresh chilli, minced For the phyllo crust: 1/4 cup [55 g] unsalted butter, melted ¼ cup [60 ml] extra-virgin olive oil 10 sheets phyllo, thawed 1 tsp cumin seeds 1 tsp nigella seeds
