Potatoes in Spiced Yoghurt

Yoghurt is easily made with a Thermos flask and a thermometer. A tablespoon of yoghurt stirred into a pint of milk that has been brought to blood heat, left overnight in the Thermos, makes perfect yoghurt.


  • 1 lb (450 g) potatoes, cleaned
  • 2 tablespoons vegetable oil
  • ½ teaspoon finely chopped fresh ginger
  • ½ teaspoon cinnamon
  • ½ teaspoon ground cardamom
  • Pinch of powdered cloves
  • 2 bay leaves
  • ½ pint (275 ml) unsweetened yoghurt
  • Sea salt and freshly ground black pepper


Boil or steam the cleaned potatoes (peel if old ones are used) until tender. Keep warm while you prepare the rest.

Heat the oil in a wide pan and put in all the spices and the bay leaves. Cook for a few moments and then add the potatoes. Put a lid on the pan and shake it so that the potatoes are covered with the spices. Finally add the yoghurt, season with salt and pepper and serve.

‘The leaves of Potato are manifestly hot and dry in the beginning of the second Degree, as manifestly appear by the Taste. But the Roots are temperate in respect to heat or cold, dryness and moisture: They Astringe, are moderately Duiretick, Stomatick, Chylisick, Analeptick, and Spermatogenetick. They nourish the whole body, restore in Consumptions, and provoke Lust.’

From The English Herbal by William Salmon, 1710.