Potatoes and Yogurt

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This simple Indian vegetarian recipe combines some  of the health benefits provided by Potatoes with those conferred by Yogurt.

Potatoes can help prevent cancer and also help control blood pressure and manage diabetes. Potato skins contain an cancer fighting compound called chlorogenic acid;  In laboratory tests this acid has been shown to work with the fiber in Potatoes to help absorb benzopyrene, a potential carcinogen found in smoked meats like grilled hamburgers.

Potatoes are also a rich source of potassium, which  helps control blood pressure and a good source of vitamin C, which assists in controlling the sugar balance in the blood and can be helpful to diabetes sufferers.

Yogurt provides many healing benefits, including helping prevent yeast infections.   Bacteria naturally present in Yogurt, especially Lactobillus type, help control fungus infections  — but the cultures should be live, not destroyed by pastuerization.

Potatoes with Yogurt



5 medium Potatoes

Mixture No. 1
½ to 1 teaspoon Salt
1 teaspoon Cumin Seed,  whole
1 teaspoon Mustard Seed, whole
1 teaspoon Turmeric

Mixture No. 2
1 teaspoon ground Coriander
1 dash of Cayenne
1 cup Yogurt

3 tablespoons  Vegetable Oil or Butter
1 diced Onion, optional, may be added with Potatoes if desired


First clean and cook the Potatoes.  Chop coarsely and set them aside.

Combine the two Mixtures in small bowls and set aside.

Heat the Butter or Oil until hot, then put in Mixture No. 1 and heat until the seeds start popping.  Add the Potatoes and  stir well so  that they are well coated with the spice mixture.

Finally add Mixture No. 2, heat to warm throughout and serve.

This keeps well and any left over can be served warmed up the next day.


India - Calcutta - street scene near Kali Ghat temple

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