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        yukon gold potatoes
   1      pound         onions
   1      cup           yogurt or skim milk
   1      teaspoon      fresh hot chili pepper
   1      tablespoon    chopped garlic
   1      tablespoon    grated ginger root
   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 350F oven for 1 1/2 hours, until thoroughtly cooked and browned on top.