Serves: 4
Total Calories: 91

1 large russet potato
1 teaspoon cumin seeds
2 cups nonfat plain yogurt, whisked until smooth
1 cup coarsely chopped fresh spinach leaves
1 cup coarsely chopped fresh cilantro, including soft stems
3 to 4 scallion, coarsely chopped
1/4 teaspoon salt, or to taste
1 teaspoon ground pomegranate seeds

1. Boil the potato in lightly salted water to cover until tender, then peel it, and chop it finely. Then, place the cumin in a small nonstick saucepan and dry-roast over medium high heat until they are fragrant and a few shades darker, about 2 minutes. Let cool, then grind coarsely in a mortar and pestle or in a spice grinder. Then, place the yogurt in a large serving bowl mix in the potato.

2. In a food processor or blender, process together the spinach, cilantro, and scallions until puréed. Transfer to the yogurt. Add the salt, pomegranate seeds, and half the cumin and mix well. Sprinkle the remaining cumin on top and swirl lightly with a fork, with most of it visible as a garnish. Serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 91
Calories from Fat: 0

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