This is an Indian potato salad, except that we use seasoned yogurt as a dressing instead of mayonnaise or a vinaigrette. In order to make the yogurt very thick and creamy, it is generally hung up in a muslin cloth for an hour. You may omit this step if you are in a rush. You will, of course, end up with a more ‘flowing’ sauce, rather than one which clings to the potatoes.
It may be served with Minced meat with peas and an Indian bread.