Ingredients:

* 300 ml Water
* ¼ tsp Turmeric
* 1 tsp Rock Salt
* 1 tsp Chilli Powder
* 12 Potatoes, halved
* 2 tbsp Vegetable Oil
* ½ tsp Ground Cumin
* 1 tsp soft Brown sugar
* 1 fresh Coriander Sprig
* 1 tsp Ground Coriander
* 1 tsp White Cumin Seeds
* 1 tbsp Chopped Coriander
* 275 gms Plain low fat Curd
* 2 fresh Green Chillies, sliced

Method:

1. Boil the potatoes in salted water with their skins on until they are just tender, then drain and set aside.
2. Mix together the curd, water, turmeric, chilli powder, ground coriander, ground cumin, salt and sugar in a bowl. Set aside.
3. Heat oil in a medium saucepan and add the white cumin seeds.
4. Reduce the heat, stir in the curd mixture and cook for about 3 minutes over a medium heat.
5. Add the fresh coriander, green chillies and cooked potatoes. Blend everything together and cook for a further 5-7 minutes, stirring occasionally.
6. Transfer to a serving dish and garnish with the coriander sprig, if wished.

Tip: If you run out of breadcrumbs for cutlets, you can use crushed cornflakes or fine, sieved semolina.