Spicy stewed potatoes and spinach with buttermilk
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Spicy stewed potatoes and spinach with buttermilk






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Spicy stewed potatoes and spinach with buttermilk Spicy stewed potatoes and spinach with buttermilk Document Transcript

  • Spicy Stewed Potatoes & Spinach with Buttermilk<br />http://www.eatingwell.com/recipes/spicy_stewed_potatoes_spinach_with_buttermilk_aloo_chaas.html<br />From EatingWell:  January/February 2008<br />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.<br />4 servings, 1 cup each | Active Time: 30 minutes | Total Time: 45 minutes<br />lefttopIngredients<br />1 pound russet or Yukon Gold potatoes, peeled and cut into 2-inch chunks<br />2 dried red chiles, such as Thai, cayenne or chile de arbol, stemmed<br />1 cup boiling water<br />1/2 cup firmly packed fresh cilantro<br />4 large cloves garlic, peeled<br />3/4 teaspoon salt<br />1 tablespoon canola oil<br />1/4 teaspoon ground turmeric<br />1/2 cup nonfat buttermilk<br />1 tablespoon whipping cream<br />8 ounces baby spinach<br />Preparation<br />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).<br />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.)<br />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.<br />Whisk buttermilk and cream in a small bowl.<br />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.<br />Nutrition<br />Per serving : 183 Calories; 5 g Fat; 1 g Sat; 2 g Mono; 5 mg Cholesterol; 32 g Carbohydrates; 5 g Protein; 5 g Fiber; 565 mg Sodium; 452 mg Potassium<br />