Chickpea, Potato, and Spinach Jalfrezi With Cilantro Chutney

Chickpea, Potato, and Spinach Jalfrezi With Cilantro Chutney

similar to dry-fried Chinese

From our
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



1 pound
russet potatoes, peeled and cut into rough 1 1/2-inch chunks


tablespoons vegetable oil

1 medium
onion, grated on the large holes of a box grater

3 cloves
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)

1 small
red pepper, finely diced

8 stems
cilantro, leaves roughly chopped, tender stems finely minced and reserved

teaspoon ground turmeric

teaspoon ground coriander

teaspoon ground cumin

teaspoon hot paprika

2 small
plum tomatoes, peeled, seeded, and roughly chopped (a canned tomato is fine)

(15-ounce) can chickpeas, with their liquid

8 ounces
curly spinach, roughly chopped

tablespoon juice from 2 limes

For the Cilantro Chutney:

2 cups
picked fresh cilantro leaves and tender stems

1 clove

1 small
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.

In a
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

Add more
liquid to jalfrezi if necessary and serve with chutney and steamed basmati rice
or naan.

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