Potatoes with Yogurt

4 potatoes, peeled and diced
2 tomatoes, chopped
1 teaspoon of cumin seeds
1/4 red chili, seeded and finely sliced, or 1/4 teaspoon of chili powder
1 cup of yogurt
2 tablespoons of chopped fresh cilantro
Salt to taste

Boil the potatoes until they are tender, about 10 minutes

While the potatoes are cooking, heat a pan with no oil and gently toast the cumin seeds for a few minutes, stirring, until they begin to pop.

Put the yogurt in a bowl and mix in the toasted cumin seeds, the chili, the cilantro, and the salt.

Add the potatoes and tomatoes and mix well. Serve warm or cold.