Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2      teaspoon  cumin powder
     1/2      teaspoon  coriander
     1/2      teaspoon  cardamom
     1/2      teaspoon  cinnamon
     1/2      teaspoon  nutmeg
     1/2      teaspoon  cayenne pepper
     1/2      teaspoon  turmeric
  2             pounds  potatoes -- yukon gold
  1              pound  onions
  1                cup  yogurt -- skim milk
  1           teaspoon  chili pepper -- fresh hot
  1         tablespoon  garlic -- chopped
  1         tablespoon  ginger root -- grated
  1                cup  chicken broth

Preparation:

Blend the spices together and set aside. Peel and slice the onions and potatoes into rounds 1/4 inch thick. Combine the yogurt, chili, garlic, ginger, and spice mix. In a large bowl, toss the sliced onions and potatoes. Add the yogurt mixture and spread the vegetables in an even layer in a shallow baking dish. Pour the stock over the top. Bake in preheated 350 degree oven for 1 1/2 hours, until thoroughtly cooked and browned on top

Nutritional Information:

138 Calories (kcal); 1g Total Fat; (9% calories from fat); 5g Protein; 27g Carbohydrate; 4mg Cholesterol; 119mg Sodium