Chickpea, Potato, And Spinach Jalfrezi With Cilantr

Name: Chickpea, Potato, And Spinach Jalfrezi With Cilantro Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; For the Cilantro Chutney; 2 cups picked fresh cilantro leaves and tender stems; 1 clove garlic; 1 small green Thai bird chile

Servings: persons

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
For the Cilantro Chutney
2 cups picked fresh cilantro leaves and tender stems
1 clove garlic
1 small green Thai bird chile

1
Place 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.
2
In a large heavy-bottomed saucepan or Dutch oven, heat oil over medium-high heat until shimmering. Add grated onion, garlic, ginger, chiles, cilantro stems, and red pepper, and cook, stirring frequently, until most of the moisture has evarporated and mixture is beginning to brown, about 10 minutes. Add turmeric, coriander, cumin, and paprika, and cook, stirring constantly, until fragrant, about 1 minute.
3
Add 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.
4
For the Chutney: Combine cilantro, garlic, chile, 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 salt.
5
Add more liquid to jalfrezi if necessary and serve with chutney and steamed basmati rice or naan.

351

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 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, and more.

Yes, Chickpea, Potato, And Spinach Jalfrezi With Cilantro Chutney falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chickpea, Potato, And Spinach Jalfrezi With Cilantro Chutney

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions