Step 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.

Step 2

In a large heavy-bottomed saucepan or Dutch oven, heat oil over medium-high heat until shimmering. Add grated onion, garlic, ginger, chilies, 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.

Step 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.

Step 4

For the Chutney: Combine cilantro, garlic, chili, 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.

Step 5

Add more liquid to jalfrezi if necessary and serve with chutney and steamed basmati rice or naan.