Indian Chickpea, Potato, and Spinach Jalfrezi

https://www.seriouseats.com/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 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 tablespoons juice from 2 limes

• Cilantro Chutney

DIRECTIONS

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 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.

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. Add more liquid to jalfrezi if necessary and serve with Cilantro Chutney and steamed basmati rice or Naan.