|Onion||1 , chopped|
|Ginger root piece||1 Inch, peeled, finely chopped (2.5 Centimeter)|
|Ground coriander||1 Tablespoon|
|Green chilies||2 , finely chopped|
|Small new potatoes||675 Gram|
|Natural yogurt||300 Milliliter|
|Chopped coriander leaves||2 Tablespoon (Fresh, For Garnish)|
Heat the oil in a large pan, add the onion and ginger and fry until soft.
Stir in the ground coriander and chillies and fry for 2 minutes.
Add the potatoes, stir well, cover and cook very gently for 5 minutes, stirring occasionally so they colour evenly.
Add the tomatoes with their juice, raisins and salt to taste and stir well.
Increase the heat a little and cook, uncovered.
As the liquid evaporates, add half the yogurt, a tablespoon at a time.
When the potatoes have cooked for 20 minutes and are just about ready, add the remaining yogurt, a tablespoon at a time, lower the heat and cook for 2 minutes.
Sprinkle with the coriander leaves to serve.