Spicy Stewed Potatoes & Spinach with Buttermilk (Aloo chaas)

Spicy Stewed Potatoes & Spinach with Buttermilk (Aloo chaas)

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.

Nutirion Profile: Diabetes Appropriate Gluten Free Diet Healthy Weight Heart Healthy High Fiber Low Calorie Low Cholesterol Low Sat Fat

Serves Prep Time Total Time
4 30 min 45 min

Directions

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

Cooking Instruction

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.


Nutrition

  • Serving: Per serving
  • Calories: 183
  • Carbohydrates: 32g
  • Fat: 5g
  • Protein: 5g
  • Dietary Fiber: 5g
  • Saturated Fat: 1g
  • Monounsaturated Fat: 2g
  • Cholesterol: 5mg
  • Potassium: 452mg
  • Sodium: 565mg
  • Exchanges: 1 1/2 starch, 1 vegetable, 1 fat
  • Carbohydrate Servings: 2

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