eggy/oz=australia (8:23:59 PM) :

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curried potatoes (great for summer!)

3 medium-sized (1 lb) firm boiling-type potatoes (scrubbed but not peeled)
2 tablespoons vegetable oil
1 teaspoon black mustard seeds (I have found these to be hard to find)
1 teaspoon cumin seeds
3 tablespoons finely chopped onions
1 teaspoon finely copped fresh hot red or green chili
1 tablespoon finely chopped fresh coriander (cilantro)
1/2 teaspoon salt
1 cup unflavored yoghurt

Drop the potatoes into enough boiling water to cover them completely and boil briskly, uncovered, until they are tender but still show some resistance when pierced with the point of a small, sharp knife. Drain the potatoes in a colander, peel and cut them into 1/2 inch cubes.

In a heavy 8-inch skillet, heat the vegetable oil over high heat until it starts to smoke. Stir in the mustard and cumin seeds and, when they crackle and begin to burst, immediately add the onions. Stirring constantly, add the chili, coriander and potatoes.

Cook over moderate heat, turning the potatoes frequently with a spoon, until the cubes are well coated with the spice mixture. Remove the skillet from the heat and stir in the salt.

Place the yoghurt in a small serving bowl, add the entire contents of the skillet, and toss gently together. Taste for seasoning, cover tightly, and refrigerate for at least 1 hour or until completely chilled.