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Chickpea, Potato, And Spinach Jalfrezi With Cilantro Chutney

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Chickpea, Potato, And Spinach Jalfrezi With Cilantro Chutney

Ingredients

  • 1 pound russet potatoes, peeled and cut into rough 1 1/2-inch chunks
  • kosher salt
  • 3 tablespoons vegetable oil
  • 1 medium onion, grated on the large holes of a box grater
  • 3 cloves of garlic, grated on a microplane grater
  • 1 tablespoon ginger, grated on a microplane grater
  • 4 to 5 small green thai bird chiles (or other green chiles, if you prefer)
  • 1 small red pepper, finely diced
  • 8 stems cilantro, leaves roughly chopped, tender stems finely minced and reserved separately
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • 1 teaspoon hot paprika
  • 2 small plum tomatoes, peeled, seeded, and roughly chopped (a canned tomato is fine)
  • 1 (15-ounce) can chickpeas, with their liquid
  • 8 ounces curly spinach, roughly chopped
  • 2 tablespoon juice from 2 limes
  • 2 cups picked fresh cilantro leaves and tender stems
  • 1 clove garlic
  • 1 small green thai bird chile
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Published 2014-09-09 12:59:58 (2 years ago).

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