Recipe: Potatoes in a Yogurt Sauce

Recipe Source: Saberi, Helen.  Afghan Food & Cookery.  Hippocrene Books, New York, 2000 p. 195

I'm not really sure what my issue was that day.  My body must have really craved calcium, because not a single one of the four dishes I made that day lacked dairy.  This is unusual for me.  Like many people with allergy or sinus problems, I tend to to use a whole lot of dairy in my everyday cooking.  I guess that you have to do what you have to do, though. 

I really enjoyed this recipe.  If the other dishes I served that day hadn't been so very filling, there would have been no leftovers at all, and I nearly ate myself sick on it as it was.  I love potatoes, of course (a taste I share with my mother), and I'm always happy to find a new way to use them.  I didn't make many changes to this recipe.  I increased the garlic, added a little Aleppo pepper to the sauce, and left the potatoes unpeeled to retain more of their nutritional value.  Oh, I increased the amount of turmeric, too.  I justify this by saying that it has wonderful anti-inflammatory properties, which is true, but in reality I just really like the stuff. 

Potatoes in a Yogurt Sauce (serves 4; approx. $2.40/serving)

6 Yukon Gold potatoes, diced

2 tablespoons olive oil

1 onion, finely chopped

1 tablespoon tomato paste

1 tablespoon chopped cilantro

1 teaspoon turmeric

8 garlic cloves, crushed

16 ounces Greek fat-free yogurt

1 teaspoon Aleppo pepper (substitute cayenne if you can't find it.)

Equipment:

• Large pot or large wok

1. Heat the oil in the pot.
2. Add the onions and fry gently until golden.
3. Add the tomato paste.  Cook another minute or two. 
4. Add 1/2 cup (approx.) water and the cilantro.  Bring to a boil, then reduce heat and simmer until the sauce has reduced a little.
5. Add the potatoes, turmeric, and salt and pepper to taste. 
6. Carefully stir until the potatoes are coated with the sauce.  Add more water if need be. 
7. Cook gently, stirring from time to time.  Try not to break up the potatoes and add more water if necessary as you go. 
8. Crush the garlic into the yogurt with the Aleppo pepper and stir well. 
9. Put about 3/4 of the garlic yogurt mix on the bottom of your serving bowl. 
10. Top with the potatoes when soft (but not mushy).
11. Spoon the remaining yogurt sauce on top of the potatoes and serve. 

Comments

[Jeff]

Dairy makes everything filling hence why I love butter and cream so much. Granted my racquet ball games go to #%*)(* but hey price for eating good.

[Chris]

That sounds extra good. I can imagine digging in for the potatoes and getting the nice scoop of the yogurt mixture from the bottom, with all the juices mixed together.

Think this would work with red bliss potatoes?