No-nonsense potato curry

I make this curry sometimes when I am in the mood for comfort food - this is a versatile dish that can be eaten with practically anything - tacos, tortillas, pitas, rice, chapati, paratha, whatever you feel like. But it is so fast to make that my husband calls it my no-nonsense potato curry. It probably has a formal name, but I don't know what it is :)

 Ingredients:
3 medium potatoes
2 jalapenos, slit lengthwise
1 tsp ginger garlic paste
1 cup yogurt

1 tsp mustard seeds
1 tsp oil


Masala: 1 tsp each of:
Red chilli powder
Salt
Cumin powder
Coriander powder
Garam Masala
Turmeric
Wheat flour or corn starch (to thicken gravy)

Method:
Pierce the potatoes with a fork and microwave for 5 minutes or so until baked. Depending on the wattage of your microwave, this could take more or less time. When done, peel and cube the potatoes. Mash a few pieces.
While the potatoes are baking, get your dry masalas together in a small bowl and make a paste with a little water.
Heat oil in a wok on medium-low heat and add mustard seeds. When they splutter, add the jalapenos and ginger-garlic paste. Saute for a few seconds until the raw smell disappears. Add the masala paste and stir for a few seconds.
Add in the yogurt slowly, stirring until the white color disappears. Add the potato pieces, stir and let cook for a minute or two.
Garnish with cilantro if desired.

It is very important to cook this in low heat, otherwise the yogurt curdles and the dish loses it's flavor and texture.