Spicy Stewed Potatoes & Spinach with Buttermilk (Aloo chaas)

Spicy Stewed Potatoes & Spinach with Buttermilk (Aloo chaas)

4 Reviews
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.

Ingredients 4 servings

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  • 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

Preparation

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  • Ready In

  1. 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).
  2. 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.)
  3. 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.
  4. Whisk buttermilk and cream in a small bowl.
  5. 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 information

  • Serving size: 1 cup
  • Per serving: 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
  • Carbohydrate Servings: 2
  • Exchanges: 1 1/2 starch, 1 vegetable, 1 fat

Reviews 4

September 19, 2011
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By: lindsaykoth
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
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By: lynne
5 ww points ww points
December 10, 2010
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By: chickpea2002
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
October 15, 2010
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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.