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4 tbsp. of cooking oil
1 medium or large onion (peeled and finely chopped)
1 tbsp. tomato purée
1/2 cup (120 mL) of water
1 tbsp of finely chopped coriander
4–6 medium or large potatoes - peeled, washed, and cut into 1/2-inch (1-cm) thick slices or chunks
1/2 tbsp. turmeric powder
Salt and freshly ground black pepper
2 cloves of garlic, peeled and crushed or finely chopped
2 cups (475 mL) of plain natural Greek style yogurt
Chili powder (1/4 tsp)


In a large skillet, warm the oil over medium heat. Add the onion and sauté gently until golden brown. Add the tomato purée and cook for another 1 or 2 minutes, until brownish in color. Now, add the water and chopped cilantro. Bring the mixture to a boil and then simmer until the sauce has thickened. Add the potatoes and turmeric and season to taste with salt and pepper. Stir the mixture carefully, until the potatoes are coated with the sauce. Add more water if necessary - the sauce should be quite thick.

Now, cook gently over low heat, stirring gently from time to time so as not to break up the potatoes. Add more water if needed if the sauce is becoming too dry. This really depends on the type of potatoes you use. Cook until the potatoes are tender enough that they can easily be pierced by a fork.

Now, in a small bowl, combine the garlic and yoghurt and season with salt and chili powder until the taste is to your liking. Then, spread around 1/2 of the yoghurt over a warmed serving dish, with the potatoes arranged on top. Place a spoonful of the remaining yogurt on the top and serve the extra yoghurt in a separate bowl.