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Spicy Stewed Potatoes & Spinach With Buttermilk (Aloo chaas)

Spicy Stewed Potatoes & Spinach With Buttermilk (Aloo chaas)
This Recipe Is:

WebMD Recipe from EatingWell.com

This stew like 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
Prep: 30 Minutes | Total Time: 45 Minutes
  • 1 pound
    russet or Yukon Gold potatoes, peeled and cut into 2-inch chunks
  • dried red chiles, such as Thai, cayenne or chile de arbol, stemmed
  • 1 cup
    boiling water
  • 1/2 cup
    fresh cilantro, firmly packed
  • 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
Instructions
  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.
Nutritional Information

Makes: 4 servings
Serving Size: 1 cup
  • Calories183
  • Fat5 g
    • Saturated fat1 g
  • Cholesterol5 mg
  • Carbohydrates32 g
    • Dietary fiber5 g
  • Protein5 g
  • Sodium565 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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