Yoghurt with Potatoes

[Guest guest]

300 gr. potatoes, boiled in their skins, drained and cooled for 2

hours

2 cups yoghurt

2 Tbsp. vegetable oil

1 Tbsp. fresh coriander or parsley, chopped

1 tsp. whole cumin seeds

1/2 tsp. salt

1/8 tsp. hot paprika or more to taste

Black pepper to taste

 

Transfer the yoghurt to a mixing bowl; add half the salt and a

sprinkling of black pepper. Beat lightly with a whisk until the

mixture is smooth and creamy. Correct the seasoning with salt and

pepper to taste.

 

Peel the potatoes and cut into 1/2-inch (1 cm.) dice. In a skillet

heat the oil over a medium flame and when hot put in the cumin seeds.

Let the seeds sizzle for 4 - 5 seconds, add the diced potatoes, the

remaining salt, black pepper to taste and the cayenne. Stir and cook

gently for 4 - 5 minutes and then correct the seasoning with salt and

cayenne pepper to taste.

 

Remove from the flame and let cool for 5 minutes. Pour the con-

contents of the skillet into the bowl with the yoghurt, stir gently

and garnish with the fresh coriander or parsley.