Spicy Stewed Potatoes & Spinach with Buttermilk (Aloo chaas)
From: EatingWell Magazine January/February 2008
This stewlike potato and spinach curry can be served as a side dish or as part of a vegetarian buffet. The touch of cream prevents the buttermilk from curdling when it's heated and helps balance the heat from the pungent chiles.
Nutrition per serving may change if servings are adjusted.
1 pound russet or Yukon Gold potatoes, peeled and cut into 2-inch chunks
2 dried red chiles, such as Thai, cayenne or chile de arbol, stemmed
1 cup boiling water
1/2 cup firmly packed fresh cilantro
4 large cloves garlic, peeled
3/4 teaspoon salt
1 tablespoon canola oil
1/4 teaspoon ground turmeric
1/2 cup nonfat buttermilk
1 tablespoon whipping cream
8 ounces baby spinach
Place potatoes in a medium bowl; cover with cold water to prevent browning. Place chiles in a small heatproof bowl and pour the boiling water over them. Set aside until they are reconstituted, about 15 minutes. Reserving the chile-soaking water, coarsely chop the chiles (do not seed).
Pile cilantro, garlic, salt and the chopped chiles in a mortar. Pound the ingredients to a pulpy mass with the pestle, using a spatula to contain the mixture in the center for a concentrated pounding. (Alternatively, mince the ingredients in a food processor.)
Heat oil in a large skillet over medium-high heat. Add the spice paste and cook, stirring, until the garlic is honey-brown and the chiles are pungent, 1 to 2 minutes. (Make sure to use adequate ventilation.) Drain the potatoes and add along with turmeric; cook, stirring to coat the potatoes with the yellow spice, about 30 seconds. Pour in the reserved chile-soaking water and scrape the pan to loosen any browned bits; bring to a boil. Reduce heat to a gentle simmer, cover and cook, stirring occasionally, until the potatoes are fork-tender, 15 to 20 minutes.
Whisk buttermilk and cream in a small bowl.
When the potatoes are tender, pile the spinach leaves over them, cover and cook until the spinach is wilted, 3 to 4 minutes. Remove from the heat and stir in the buttermilk mixture.
172 calories;5 g fat(1 g sat); 4 g fiber; 28 g carbohydrates; 5 g protein; 126 mcg folate; 5 mg cholesterol; 4 g sugars; 0 g added sugars; 5707 IU vitamin A; 58 mg vitamin C; 85 mg calcium; 2 mg iron; 520 mg sodium; 776 mg potassium
Delicious and perfectly spiced
This dish was excellent and filled the house with the wonderful aroma of turmeric! It was perfectly spiced and worked great as a main dish added to basmati rice. Could work well as a side as well to meat or seafood. Will definitely make again!
Pros: Hearty, authentic tasting, low cost, easy to make
Cons: Requires a pretty large pan
January 25, 2011
5 ww points
December 10, 2010
This is the only dish I have ever made that even came close to tasting like my favorite Indian restaurant. I add a can of chickpeas with the potatoes to make it a main dish and serve it with rice seasoned with tumeric and fennel seed. I also double it to feed a crowd and have left overs.
Pros: Nicely spiced, Low cost
Cons: No protein
October 15, 2010
By: EatingWell User
I love this dish! I love Indian food and have not found a convenient place for carry-out (or even eat-in), and I was very happy to find this recipe. I found it perfectly spiced. For some reason I couldn't get the dried peppers to "reconstitute" into something soft; not sure if that was supposed to happen or not. On the diet I'm following I'm not supposed to really have white potatoes, and I'm thinking that next time I make this dish I might use half of the recommended dose of potatoes and fill it up with fresh cauliflower instead.