Potato Curry

Name: Potato Curry (Qormeh Kachaloo)
Yield: Serves 4
Cuisine: Afghanistan
Ingredients: 6 medium boiling potatoes, such as spunta, each one peeled and cut into 6 thick wedges; 2 tablespoons plain yoghurt; 4 large tomatoes, puréed in a blender; 1 teaspoon chaar masalah; 1 fresh long red chilli, thinly sliced; 6 medium boiling potatoes, such as spunta, each one peeled and cut into 6 thick wedges; 1 teaspoon finely grated fresh ginger; 4 garlic cloves, coarsely chopped; 1 large brown onion, very finely diced; 60 ml (¼ cup) sunflower oil; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon chilli powder; 1 teaspoon ground turmeric

Qormeh Kachaloo

Preparation info

Serves
4

Difficulty
Easy

Appears in

Parwana

By Durkhanai Ayubi

Published 2020

About

This potato curry was a staple for our family in Afghanistan, and enjoyed all year round. The potato is simmered in a tomato and yoghurt sauce, giving it a soft, smooth and creamy texture. It is a simple yet hearty and flavoursome dish. Qormeh kachaloo is usually served alongside challaw or a palaw rice dish.

Ingredients

Asia
Afghanistan
Main course
Gluten-free
Vegetarian

Ingredients

Method