Korma-e-Kachalu

(Potato Korma)

Serves 4-6

Ingredients:

  • 6 X potatoes (preferably russet, Yukon gold, or Maris Piper) (peeled and cut into 1” cubes)

  • 1 X onion (diced)

  • 3 X garlic (sliced)

  • 1 can diced tomatoes

  • 1 T turmeric (ground)

  • 1.5 T coriander (ground)

  • Salt

  • Pepper

  • 4 T vegetable oil (preferably canola / rape seed)

  • Crushed red pepper flakes (optional)

  • Water

Preparation:

  1. Heat pan over medium-high heat, add 2.5 T oil and lightly saute potatoes, adding 1 t turmeric, salt and pepper to taste, approximately 10m.

  2. Separately heat another pan over medium-high heat, add 1.5 T oil and saute onions and garlic, adding 1 t turmeric, salt and paper to taste, until onions and garlic are soft and lightly browned, approximately 5-8m.

  3. Preheat oven to 350 F / 175 C. 

  4. Combine the potatoes and onions in a tightly lidded baking dish, and add 1 can (15 oz) diced tomatoes, 1 t turmeric, 1.5 T coriander, salt and pepper to taste. Stir ingredients gently together in casserole. 

  5. Cover baking dish tightly and place in pre-heated oven. Cook for 45’-60’. 

  6. Check for doneness. Potatoes should hold their shape yet be tender and not resistant to fork. 

  7. Serve with challow

  8. Enjoy!