Serves 4
* 500 g ( 1 lb ) new potatoes
* 1 teaspoon ground cummin
* 1/2 teaspoon chilli powder
* 1 teaspoon salt or to taste
* 2 cups natural yoghurt
* 2 teaspoon cummin seeds
* 2 tablespoon chopped fresh coriander
Cook potatoes in water until tender, drain, peel and cut into
slices or dice. Combine ground spices, salt and lemon juice
with yoghurt, pour over potatoes and mix. Toast cummin seeds
in a dry pan, shaking or stirring constantly until they darken
and smell fragrant. Turn onto a plate to cool, then crush in
a mortar and pestle or between the palms, and sprinkle over
potatoes. Scatter chopped over and serve cold.
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