Cook Potatoes

NutritionSortLoading...
Loading...

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

Kosher salt

Select allAdd

1. Cover potatoes with water by 1-inch. Season with salt.

2. Boil and simmer until tender, about 10 minutes.

3. Drain.

Make Jalfrezi Base

SortLoading...
Loading...

3 tablespoons vegetable oil

1 medium onion, grated

3 cloves garlic, grated

1 tablespoon ginger, grated

4 to 5 small green Thai bird chiles

1 small red pepper, finely diced

8 stems cilantro, tender stems finely minced

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

1 (15-ounce) can chickpeas, with their liquid

8 ounces curly spinach, roughly chopped

½ cup water

1 tablespoon juice from 2 limes

Salt

Select allAdd

1. Heat oil until shimmering.

2. Add onion, garlic, ginger, chiles, cilantro stems, and red pepper. Cook, stirring frequently, until browned, about 10 minutes.

3. Add turmeric, coriander, cumin, and paprika. Cook, stirring constantly, until fragrant, about 1 minute.

4. Add tomatoes, chickpeas, spinach, water, and cooked potatoes. Stir until spinach wilts.

5. Add 1 tablespoon lime juice and season with salt.

6. Cover and keep warm.

Make Cilantro Chutney

SortLoading...
Loading...

2 cups picked fresh cilantro leaves and tender stems

1 clove garlic

1 small green Thai bird chile

1 tablespoon juice from 2 limes

⅓ cup water

Salt

Select allAdd

1. Combine cilantro, garlic, chile, lime juice, and water.

2. Blend until smooth, adding water as necessary.

3. Season with salt.

Finish Jalfrezi

1. Add more liquid to jalfrezi if necessary.