2 lbs small whole new potatoes or regular potatoes cut into large chunks
1 1/4 c plain yogurt – Greek style is best
1/2 c water
1/4 t tumeric
1 t chili powder
1 t ground coriander
1/2 t cumin
1 t salt
1 t brown sugar
2 t olive oil
1 t cumin seeds
1 T fresh cilantro, chopped
2 fresh green chili pepers, sliced fine
Boil potatoes in salted water until just tender. Leave skins on if you are using new potatoes. Meanwhile, mix the ground spices and salt into the yogurt and set aside.
Heat the oil over medium-high heat in a large saucepan, then add the cumin seeds and cook for 1 minute, stirring constantly. Reduce heat to medium and stir in the yogurt mixture. Cook for 3 minutes.
Add the cilantro, chili peppers and potatoes and mix well. Cook for 5-10 minutes more, stirring occasionally while adding enough of the 1/2 cup of water to get the texture you want.
Adapted from Indian by Shehzad Husain & Rafi Fernandez, page 166.