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 clov 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

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Cooking Directions

Step 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).

Step 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.)

Step 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.

Step 4

Whisk buttermilk and cream in a small bowl.

Step 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.