Chickpea Potato and Spinach Jalfrezi With Cilantro Chutney Recipe

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 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 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 chili

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