RecipesVegetarian and Vegetables

Korma Kachaloo

A delicious Afghan korma kachaloo - potatoes in a rich tomato gravy

Dairy Free
Gluten Free
Korma Kachaloo
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Ingredients

For the recipe:
  • 3 large potatoes or 5 small waxy potatoes
  • 3 tbsps olive oil
  • 1 onion, finely chopped
  • 3 spring onions, finely chopped
  • 2 garlic cloves, finely chopped
  • 3 tomatoes, diced
  • 1 tbsp tomato puree
  • 1 tsp ground turmeric
  • 1 tsp paprika powder
  • 1 tsp nigella seeds
  • 1/2 tsp chilli powder
  • sea salt & cracked black pepper to taste
  • up to 200ml water
  • 1/2 red onion, sliced finely for decoration

“This delicious Afghan korma kachaloo is a joy to eat and is a dish with potatoes in a rich tomato gravy. Enough said!” 

Many thanks to Nikibakes for this tasty recipe.

Method

01
Peel and cut the potatoes into large cubes and heat a large pan with the olive oil. Add the finely chopped onion, spring onions and the finely chopped garlic. Stir everything together and fry on a medium heat for 3 minutes until the onion is translucent. 
02
Next, add the sliced tomatoes and let it cook for 10 minutes until the tomatoes have softened a bit. Then add the tomato puree, along with the turmeric and the rest of the spices. Mix everything together well and let it cook slowly over a low heat. Add some water to loosen the mixture up at this stage. 
03
After 15 minutes the dish will have reduced down and be ready to serve with freshly sliced red onions on top as a garnish. Enjoy with flatbread and yoghurt.