1. Place potatoes in a large sauce pan. 2. Cover with boiling water. 3. Cover pot. 4. Simmer for 30 minutes or until potatoes are tender. 5. Remove from pan. 6. Cool slightly. 7. Peel and cut into 1 inch cubes. 8. Set aside. 9. Heat vegetable oil in a large skillet. 10. Add mustard seeds. 11. Cook over low heat until they start to pop. 12. Add chilies, coriander, ginger, tumeric, curry powder and salt. 13. Cook over low heat stirring for 1 minute. 14. Add potatoes and toss well to coat. 15. Sprinkle with lemon juice and cilantro. 16. Stir yogurt into potatoes. ---------------------------------------------------------------------------
Nutrition
Ingredients
