First picture looks hot and second one looks cool..hmmm..do you feel the same? But both are same..i.e., potatoes in Yougurt Sauce. This simple dish, both to cook as well as in look is adapted by me from the one old cookery book called "Healthy Indian Cooking" By Shehzad Hussain and Manisha Kanani. Remember my another recipe adopted from same book called "Balti Dhal".
Coming to the dish, I will say when ever you have lot of yougurt and some potatoes in store go for this easy making dish, yet, delicious one. This can be one of the best dish among all other dishes served for the guest in your home. All you need to prepare this dish are......

Ingredients:
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12 tiny potatoes halfed ( or 6 normal potaoes cut into samll cubes..this is my variation)
1 1/4cup or 10oz natural low fat yogurt
1 1/4 cups water or 300ml
1/4 tsp ground turmeric
1tsp chilli powder
1tsp ground coriander
1/2 tsp ground cumin (instead of ground cumin, I added cumin seeds while cooking directly..this is my variation)
1 tsp cumin seeds( used by author too other than cumin powder..I used only cumin seeds)
1tbsp or 15ml chopped fresh cilantro
2 green chillies, sliced
salt as per taste
1tbsp oil or as desired ( I used very less oil..but In the pictures it looks as it floats since yogurt is the main ingredient and when cooked in oil..oil floats on the surface)

Method:
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1. Boil the potatoes in salt water with their skin on until they are just tender, then drain and set aside. ( My variation here is..I pressure cooked potatoes and peeled the skin away and used them to cook. But author suggested to cook them along with skin..its upto your choice)
2. Mix togeather the yougurt, water, turmeric, chilli powder, ground cumin(if using now), ground coriander, sugar(optional but used by author..I did not add sugar) and salt in a bowl. Set aside.
3. Heat the oil in a medium heavy based saucepan and fry cumin seeds for 1 min.
4. Reduce the heat, stir in the spicy yogurt mixture and cook for about 3 minutes over a medium heat.
5. Add the chopped fresh cilantro or fresh coriander, green chillies and cooked potatoes. Mix all togeather and cook for a further 5 to 7 minutes, stirring from time to time.
6. Serve hot with whole wheat chapathis or regular one or pulkhas...They taste well with chapathis. Not much preferable with rice (a/c to my suggestion)

Note: Potatoes cooked along with skin is always preferable as author suggested, since most of the vitamins are under the skin of vegetables. If you can eat with skin go a head. I never tried yet not knowing wheather my family will adopt them easily or not. But ofcourse one can only know when they give a try ;-) Finally, thanks to the authors for giving us such an easy and wonderful dish for thsi busy life.