Peel and wash the potatoes and cut them into four pieces.

Put the potatoes in a pressure cooker, add water and salt, and give it one whistle on high flame.

Take the potatoes out on a plate and let them cool. Meanwhile, in a bowl of yogurt, add black salt, turmeric, Kashmiri red chili powder, and coriander powder, and whisk it well.

In a pan, heat mustard oil, add cumin seeds, bay leaf, green chili, ginger, and onion, and sauté the onion lightly.

When the onion is fried, add salt and the spiced yogurt, and cook on low flame while stirring continuously until it thickens.

Once it thickens, add the boiled potatoes, garam masala, dried fenugreek leaves, coriander leaves, and some water, and cook.

Serve it hot with roti, rice, or paratha, and there you have it, our very tasty yogurt potato curry!