friends at Serious Eats
is more similar in its cooking method to dry-fried Chinese dishes rather than
the typical wet Indian curry. It’s made by cooking spicy green chiles (I use
Thai bird chilies, you can use serranos or jalapeños if you prefer) along with
onion, garlic, ginger, cilantro stems and red peppers. The key to great flavor
development is to cook down the aromatics in oil until almost all the moisture
is driven from them and they become sticky and begin to brown. To this
flavorful base, a few spices are added (hot paprika, cumin, coriander, and
turmeric), along with chopped tomatoes.
YIELD: Serves 4
ACTIVE TIME: 30 minutes
TOTAL TIME: 45 minutes
russet potatoes, peeled and cut into rough 1 1/2-inch chunks
tablespoons vegetable oil
onion, grated on the large holes of a box grater
of garlic, grated on a microplane grater
tablespoon ginger, grated on a microplane grater
4 to 5
small green Thai bird chilies (or other green chilies, if you prefer)
red pepper, finely diced
cilantro, leaves roughly chopped, tender stems finely minced and reserved
teaspoon ground turmeric
teaspoon ground coriander
teaspoon ground cumin
teaspoon hot paprika
plum tomatoes, peeled, seeded, and roughly chopped (a canned tomato is fine)
(15-ounce) can chickpeas, with their liquid
curly spinach, roughly chopped
tablespoon juice from 2 limes
For the Cilantro Chutney:
picked fresh cilantro leaves and tender stems
green Thai bird chili
potatoes in a large saucepan and cover with water by 1-inch. Season to taste
with salt. Bring to a boil and simmer until potatoes are tender but not falling
apart, about 10 minutes. Drain and set aside.
large heavy-bottomed saucepan or Dutch oven, heat oil over medium-high heat
until shimmering. Add grated onion, garlic, ginger, chilies, cilantro stems,
and red pepper, and cook, stirring frequently, until most of the moisture has
evaporated and mixture is beginning to brown, about 10 minutes. Add turmeric,
coriander, cumin, and paprika, and cook, stirring constantly, until fragrant,
about 1 minute.
chopped tomatoes, chickpeas, spinach, 1/2 cup of water, and cooked potatoes.
Stir until spinach wilts. Add half of lime juice and season to taste with salt.
reduce heat to lowest setting, cover, and keep warm while making chutney.
For the Chutney: Combine cilantro, garlic, chili, and remaining lime juice in a
blender or in the cup of a hand blender and add 1/3 cup water. Blend until
smooth, scraping down sides and adding water as necessary. Season to taste with
liquid to jalfrezi if necessary and serve with chutney and steamed basmati rice