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Pakistani Potatoes and Spinach Recipe

6 oz plain whole milk yoghurt (Grass fed is the best)
1 small clove of garlic minced
Cayenne pepper to taste
½ lb potatoes washed and chopped coarsely (red or yellow med. size potatoes)
Water to cover
2 bunches of spinach washed and chopped coarsely
4 TBS olive oil
4 green onions chopped coarsely
3 cloves garlic chopped coarsely
1 small sweet green pepper chopped finely
½ bunch of cilantro chopped coarsely
1 TB dry dill weed
½ tsp ground cumin seed*
¼ tsp ground fenugreek*
Salt and pepper to taste

*For health and taste it is better to buy whole spices and grind what you need on the spot with a coffee grinder. Spices contain essential oils. This is what gives flavor. Spices pre-ground lose their essential oils that are volatile by nature. Whole spices last forever as long as you keep them jarred in a cool dry place, never by the stove or oven.

In a small bowl put the yoghurt, minced garlic and cayenne and leave outside of the fridge.

Put potatoes in a pot with a lid and add the water. Cover and bring to a boil. Simmer until potatoes are tender. Drain and set aside.

Saute the onions, pepper and garlic in oil until limp. Add cumin and fenugreek and sauté for one minute. Add the remaining ingredients and sauté until limp. Mix in the cooked potatoes and serve with yoghurt sauce on top.

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