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. Source: EatingWell Magazine, January/February 2008

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Ingredients

Directions

  • 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).

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  • 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 calories; 5.1 g total fat; 5 mg cholesterol; 520 mg sodium. 28.3 g carbohydrates; 5.3 g protein; Full Nutrition

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
10/29/2011
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
10/29/2011
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
10/29/2011
5 ww points ww points Read More
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Rating: 5 stars
10/29/2011
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