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.

Raghavan Iyer
Source: EatingWell Magazine, January/February 2008


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

172.2 calories; protein 5.3g 11% DV; carbohydrates 28.3g 9% DV; exchange other carbs 2; dietary fiber 3.7g 15% DV; sugars 4g; fat 5.1g 8% DV; saturated fat 1.1g 5% DV; cholesterol 4.7mg 2% DV; vitamin a iu 5707.3IU 114% DV; vitamin c 57.7mg 96% DV; folate 126.3mcg 32% DV; calcium 85.3mg 9% DV; iron 2.3mg 13% DV; magnesium 73.7mg 26% DV; potassium 775.8mg 22% DV; sodium 520.2mg 21% DV; thiamin 0.2mg 17% DV.

Reviews (4)

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4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
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. Read More
Rating: 4 stars
Tasty 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 Read More
Rating: 4 stars
5 ww points ww points Read More
Rating: 5 stars
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 Read More