Boil potatoes until soft. Peel them and cut each potato in equal parts.
Gently toss chopped potatoes in a bowl with salt and red chili flakes. Set aside.
In a large wok, heat oil. Add mustard seeds, cumin seeds, kadi patta, and dried chilies (in that order). On medium-low heat, briefly fry until they change color, making sure they don’t burn, about 1 minute.
Add turmeric powder and cumin powder, and fry until aromatic.
Gently add the potatoes, coating them in the spices for a couple of minutes on medium heat.
Remove from heat, and gently mix in yogurt.
