Chunky potatoes with buttermilk (Aloo Chaas)

Posted Sun, 02/01/2009 - 8:00am

Summary

Yield
Prep Time1 hour
TopicsPotatoes

Description

See Kathryn Tempas' short article on potato curries.

Ingredients

  • 1 dried red chili*
  • 3⁄4 c boiling water
  • 1⁄2 c fresh cilantro leaves and tender stems
  • 1⁄2 t salt
  • 6 clv garlic
  • 1 lb russet or yukon gold potatoes, peeled and cut up into 2" cubes
  • 2 T canola or soy oil
  • 1⁄4 t turmeric
  • 1⁄2 c buttermilk
  • 2 T heavy whipping cream

Instructions

Pour boiling water atop the chili and set aside to hydrate for 15 minutes. Drain, reserving liquid, and coarsely chop the chili.

Combine cilantro, salt, garlic, and chili in a small blender jar, food processor, or mortar and pestle. Mix to a colorful paste. You could also do this step by finely chopping the blend on a cutting board.

Heat oil in a medium skillet over medium heat; add the cilantro/chile/ garlic paste. Stir-fry for 1–2 minutes.

Add the potatoes and turmeric, and stir-fry about 1 minute. Pour in the reserved chili water and heat to boiling. Reduce heat and simmer, covered, stirring occasionally for 15–20 minutes, until potatoes are tender.

Combine buttermilk and cream. After potatoes are tender, stir in buttermilk/cream mixture and heat 2–3 minutes to warm.

Serves 4 atop rice or with bread to soak up the delicious sauce.