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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
2
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

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).
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.)
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.
Whisk buttermilk and cream in a small bowl.
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.

Reviewed July 16, 2012

From www.eatingwell.com with permission. © 2011-2012 Eating Well Inc.
For more recipes go to EatingWell.com