Potatoes in Yoghurt   Veg   HT  Indian  30mins

Serves  4      Hot Vegetarian  Vegetables  Accompaniment    Curry  Curries  Gluten Wheat Free  Eggless  Ind  India  Asia  Asian         

Ingredients

450g/1lb Potatoes, peeled 

and cut into chunks

300ml/10fl.oz. Natural Yogurt

300ml/10fl.oz. Water

1/4 teasp Turmeric

1 teasp Chilli Powder

1 teasp Ground Coriander

Salt  

1/2 teasp Ground Cumin

1 teasp Brown Sugar

2 tbsp Vegetable Oil

1 teasp Cumin Seeds

1 tbsp Freshly chopped Coriander

2 Green Chilies, sliced on the diagonal

Instructions

1. Place the potatoes in a pan of salted water, bring to the boil and cook for 10-15 until just tender.

2. Meanwhile, in a bowl, mix together the yogurt, water, turmeric, chili powder, ground coriander, ground cumin, salt and sugar.

3. Heat the oil in a saucepan, add the cumin seeds and fry for 1-2 minutes. Reduce the heat to medium then stir in the yoghurt mixture and cook for 2-3 minutes.

4. Add the fresh coriander, chilis and drained potato chunks, mix well and cook for 7-8 minutes, stirring from time to time. Serve hot.

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