Chickpea, Potato, and Spinach Jalfrezi with Cilantro Chutney

seriouseats.com

Alicia Greco

1 pound russet potatoes, peeled and cut into rough 1 ½-inch chunks

Kosher salt

3 tablespoons vegetable oil

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

3 cloves 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

½ teaspoon ground coriander

¼ 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 tablespoons juice from 2 limes

subheading: For the Cilantro Chutney:

2 cups picked fresh cilantro leaves and tender stems

1 clove garlic

1 small green Thai bird chile

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