This simple potato dish is a favorite side with bright southern Indian flavors of mustard seeds and curry leaves. The addition of yogurt gives a velvety finish and cuts the heat of the chiles.
1: Start by boiling your potatoes in cold water with 1 tsp salt. Remove when easily pierced with a fork, then drain and rinse under cold water.
2: Cut the potatoes in half or medium dice based on size.
3: Heat neutral oil in a skillet until shimmering, then add mustard seeds and dried chiles. When seeds pop, add onion and curry leaves, stirring regularly until onions are golden brown.
4: Add in the potatoes and heat through, then stir in Kashmiri chili powder and adjust salt to taste.
5: Add yogurt and stir, cooking for a few more minutes before serving.
