Stewed Potatoes & Spinach with Buttermilk - Aloo chaas, 3 pts

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Stewed Potatoes & Spinach with Buttermilk - Aloo chaas, 3 pts

 

1 pound russet potatoes, 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, (organic tastes much better)

 

 

 

 

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.

 

Makes 4 servings, 1 cup each

Source: EatingWell, Jan/Feb 2008

Formatted by Chupa Babi: 01.10.08

 

Per serving: 183 calories; 5 g fat (1 g sat, 2 g mono); 5 mg cholesterol; 32 g

carbohydrate; 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).

2 Carbohyrate Servings

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

 

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.

 

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