Advertisement

Spicy Stewed Potatoes & Spinach with Buttermilk (Aloo chaas)

January/February 2008

Your rating: None Average: 3.2 (49 votes)

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.



READER'S COMMENT:
"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 "...
Spicy Stewed Potatoes & Spinach with Buttermilk (Aloo chaas)

Makes: 4 servings, 1 cup each

Active Time:

Total Time:

Ingredients

  • 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

  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

Per serving: 183 calories; 5 g fat (1 g sat, 2 g mono); 5 mg cholesterol; 32 g carbohydrates; 0 g added sugars; 5 g protein; 5 g fiber; 565 mg sodium; 452 mg potassium.

Nutrition Bonus: Vitamin C (80% daily value), Vitamin A (50% dv), Folate (31% dv), Iron (15% dv).

Carbohydrate Servings: 2

Exchanges: 1 1/2 starch, 1 vegetable, 1 fat


More From EatingWell

Recipe Categories

Servings
4
Main Ingredient
Vegetarian, other
Preparation/ Technique
Braise/Stew
Saute
Meal/Course
Dinner

Season
Fall
Winter
Ethnic/Regional
Indian
Ease of Preparation
Easy
Total Time
45 minutes or less
Publication
January/February 2008
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner