Cooking Time: 30 minutes
3 cups plain nonfat Greek yogurt
salt – a pinch
2 large Yukon potatoes
1 finely chopped green chili
1 tablespoon cumin seed powder
1 teaspoon red chili powder
½ cup finely chopped coriander
1 teaspoon Agave nectar or honey
Peel and cut the potatoes into small cubes. Then put them in boiling water for 10 minutes or until they are fully cooked and tender. Keep them in the colander after cooking.
Blend the yogurt to make it smooth and thick. You can use a spoon and just whip it in a cup if you don’t have a blender.
Add salt, red chili powder, the green chili, cumin powder and Agave Nectar to the yogurt.
Once the potatoes are at room temperature add the potato cubes and coriander to the yogurt and gently stir them in.
Keep refrigerated for an hour before serving. Garnish with a pinch of cumin powder.
This makes a great side dish with Indian curries or roasted chicken, but I often serve it as a dip with pita chips or crispy Nan bread.