Potato, Cucumber and Tomato Raita

• 4 large red-skinned potatoes, peeled, cut into 1/2-inch cubes
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2 jalapeno chilies, seeded, chopped
• 1 tablespoon mustard seeds
• 1 tablespoon cumin seeds
• 3 cups low-fat (do not use nonfat) plain yogurt
• 1 English hothouse cucumber, cut into 1/2-inch cubes
• 3 large tomatoes, seeded, cut into 1/2-inch pieces
• Fresh cilantro leaves

1. Cook potatoes in large pot of boiling salted water until just tender, about 8 minutes.
2. Drain potatoes well.
3. Transfer potatoes to large bowl and cool.
4. Heat vegetable oil in heavy medium skillet over high heat.
5. Add chopped onion and stir until beginning to brown, about 4 minutes.
6. Add chopped jalapeno chilies and stir until beginning to soften, about 1 minute.
7. Add mustard seeds and cumin seeds and stir until aromatic, about 30 seconds.
8. Immediately pour onion mixture over potatoes and stir to coat.
9. Mix in low-fat yogurt, cucumber and tomatoes.
10. Season raita to taste with salt and pepper.
11. Cover tightly and refrigerate until well chilled, at least 2 hours.
12. (Raita can be prepared up to 6 hours ahead.
13. Keep refrigerate.)
14. Garnish raita with fresh cilantro leaves and serve.

redskinned potatoes, vegetable oil, onion, jalapeno chilies, mustard seeds, cumin seeds, lowfat, hothouse cucumber, tomatoes, cilantro

Taken from www.epicurious.com/recipes/food/views/potato-cucumber-and-tomato-raita-2347 (may not work)