Chickpea, Potato, and Spinach Jalfrezi With Cilantro Chutney Recipe

J. Kenji Lopez-Alt

Jalfrezi is more similar in its cooking method to dry-fried Chinese dishes rather than the typical wet Indian curry. It's made by cooking spicy green chiles (I use Thai bird chilies, you can use serranos or jalapeños if you prefer) along with onion, garlic, ginger, cilantro stems and red peppers. The key to great flavor development is to cook down the aromatics in oil until almost all the moisture is driven from them and they become sticky and begin to brown. To this flavorful base, a few spices are added (hot paprika, cumin, coriander, and turmeric), along with chopped tomatoes.

Recipe Details

Chickpea, Potato, and Spinach Jalfrezi With Cilantro Chutney Recipe

Active 30 mins
Total 45 mins
Serves 4 servings


  • 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

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 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. 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.

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Nutrition Facts (per serving)
378 Calories
13g Fat
58g Carbs
12g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 378
% Daily Value*
Total Fat 13g 16%
Saturated Fat 1g 6%
Cholesterol 0mg 0%
Sodium 548mg 24%
Total Carbohydrate 58g 21%
Dietary Fiber 12g 42%
Total Sugars 9g
Protein 12g
Vitamin C 92mg 460%
Calcium 156mg 12%
Iron 6mg 34%
Potassium 1496mg 32%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)