Potatoes "yahni" with yoghurt sauce - A refreshing twist to the classic

After all the heavier and meaty dishes during the Easter it's time for something lighter... This is a great vegetarian dish which you can enjoy any time of the year. A bit different to the classic recipe because of the yoghurt. This addition, though, makes the difference since it creates a nice creamy sauce and the lightly sour taste to the dish suits it just fine!

Slightly adapted from a recipe of Dimitris Andreou,
from "Cook Book" magazine of "ETHNOS" newspaper

Ingredients (for 4 people):
1Kg of potatoes, cut in wedges
1 tea-cup of olive oil
1 large yellow onion, finely chopped
2 cloves of garlic, finely chopped
1 cinnamon stick
1 tsp of ground coriander seeds
6-7 black peppercorns
1½ tsp of all-spice (personal addition -alternatively you can use sweet paprika or mild curry)
1 glass of red dry wine
2 tbsp of tomato paste, dissolved in 1/2 glass of warm water
2 tbsp of flat-leaf parsley, finely chopped
½ a pot of plain Greek yoghurt
salt
pepper

Method:
In a wide, not too deep, saucepan warm the oil in medium-high heat and sauté the potatoes, the onions and the garlic for about 3 minutes, gently stirring. Add the cinnamon stick, the all-spice, the coriander and peppercorns and sauté for another 1-2 minutes until all become lightly browned.

Pour over with the wine, season with salt and pepper and turn the heat to medium-low. Pour over with the diluted tomato paste, cover with the lid and simmer the food until the potatoes are cooked through but they still keep their shape and are not mashed. Try to avoid stirring the food while cooking and make sure there is enough liquid in the pot so they won't stick.

In the end, away from the heat, add the yoghurt and the parsley and just shake the pot in a circular mode so to make sure that the yoghurt is diluted by the heat and all the potatoes are covered by the sauce. *** Don't put the pot back on the heat because the yoghurt will curdle.

Serve while they are still hot along with feta cheese and country style bread.

Note:
In a more Summer version of the dish you can also add finely sliced courgettes and peppers cut in wide strips.