Spicy Stewed Potatoes & Spinach with Buttermilk (Aloo chaas)

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.
2. Set aside until they are reconstituted, about 15 minutes. Reserving the chile-soaking water, coarsely chop the chiles (do not seed).
3. Pile cilantro, garlic, salt and the chopped chiles in a mortar.
4. 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.)
5. 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.)
6. Drain the potatoes and add along with turmeric; cook, stirring to coat the potatoes with the yellow spice, about 30 seconds.
7. 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.
8. Whisk buttermilk and cream in a small bowl.
9. 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.

Per serving: 183 calories; 5 g fat (1 g saturated fat, 3 g mono unsaturated fat); 5 mg cholesterol; 32 g carbohydrates; 5 g protein; 5 g fiber; 565 mg sodium; 460 mg potassium

Nutrition Bonus: Vitamin C (80% daily value), Vitamin A (50% dv), Folate (31% dv), Iron (15% dv).

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

Contributed by: 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.