Instructions: In a pot of boiling water, cook the peeled and diced potatoes for about 15 minutes until tender. Drain and set aside.

Heat the oil in a large skillet over medium-high heat. Add the onions and saute for 3 minutes.

Add the garlic and saute for 2 more minutes. Add the coriander, cumin, and turmeric and stir well. Add the cooked potatoes and cook for 2 minutes.

Combine the potato mixture with the yogurt. Toss gently. Refrigerate for several hours before serving.

This recipe yields 6 servings.

Serving size: 1/2 cup.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.