Borani kachalu

Name: Borani kachalu (Afghan spiced potato salad with minted yoghurt)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 6
Cuisine: Afghan
Ingredients: 1–2 tablespoons olive oil; ⅛ teaspoon ground turmeric; ½ teaspoon ground coriander; ⅛–¼ teaspoon cayenne pepper, to taste; 2 Indian green chillies, chopped; ½ onion, chopped; ½ teaspoon crushed garlic; ½ teaspoon finely grated fresh ginger; 125 g (4½ oz/½ cup) crushed tinned tomatoes; 1 teaspoon chopped mint; a pinch of salt, or to taste; 500 g (1 lb 2 oz) kipfler (fingerling) potatoes, peeled and sliced into discs 3 cm (1¼ inches) thick; mint leaves, to garnish; 1 tablespoon virgin coconut oil; 200 g (7 oz/¾ cup) plain yoghurt

Afghan spiced potato salad with minted yoghurt

Preparation info

Serves
6

Difficulty
Easy
Ready in
45 min

Appears in

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

About

Recipes like this one are hard to come by, and I have to credit this recipe to writer and cook Shayma Saadat, who has wonderful stories and memories of her father and the beauty of Afghan food.

Ingredients

1–2 tablespoons olive oil
½ onion, chopped
½ teaspoon crushed

Asia
Afghanistan
Side dish
Vegetarian
Gluten-free

Method

Heat the olive oil in a large heavy-based frying pan; choose one that has a lid. Add the onion and cook over medium heat for 2 minutes, then add the garlic and ginger and stir for 30 seconds, or until fragrant.

Add the tomatoes, ground spices and chilli and cook, stirring, for 1 minute. Now add the potato discs and gently stir for 2–3 minutes, ensuring that each disc is thoroughly coate