POTATOES IN YOGURT SAUCE

It is nice to use tiny new potatoes with the skins on for this recipe. The yogurt adds a tangy flavour to this spicy dish, which is delicious, served with plain or wholemeal chapattis.

Serves :

Preparation Method :

Cut off the roots and any thick stalks from the coriander and chop the leaves finely. Set aside.
Boil the potatoes in salted water with their skins on until they are just tender, then drain and set aside.
Mix the yogurt, water, turmeric, chilli powder, ground coriander, ground cumin, sugar, and salt in a bowl. Set aside.
Heat the oil in a medium, heavy pan and stir in the cumin seeds. Fry for 1 minute.
Reduce the heat, stir in the spicy yogurt mixture and cook for about 3 minutes over medium heat.
Add the chopped fresh coriander, green chillies, and cooked potatoes.
Allow the ingredients to blend and cook for further 5 - 7 minutes, stirring from time to time. Serve hot.