Korma-e-kachalu — oven-braised potatoes
Potatoes browned then baked under a lid with tomatoes, turmeric and coriander.
Active time25 min
Cooking1 h 15 min
Total1 h 30 min
Add to my week
Loading your week…
Ingredients
- 2 tbsp ground coriander
- 3 garlic cloves
- 1 onion
- 6 potatoes
- 3 tsp ground turmeric
- 4 tbsp vegetable oil
- 1 pinch of ground black pepper — optional
- 1 pinch of salt — optional
- 425 g canned chopped tomatoes with their juice
Preparation
Peel and dice the potatoes. Peel and chop the onion and garlic. Heat 2.5 tbsp oil in a frying pan over medium-high heat. Add the potatoes and 1 tsp turmeric. Cook, stirring, for about 10 min.
3 garlic cloves1 onion6 potatoes3 tsp ground turmeric4 tbsp vegetable oil- knife
- chopping board
- frying pan
- spatula
Preheat the oven to 175 °C. Transfer the potatoes to a baking dish. Heat the remaining oil (1.5 tbsp) in the pan. Cook the onion, garlic and 1 tsp turmeric for about 5 min until softened. Add to the dish with the tomatoes and juice, coriander and remaining turmeric (1 tsp). Add salt and pepper if using and mix.
2 tbsp ground coriander1 pinch of ground black pepper — optional1 pinch of salt — optional425 g canned chopped tomatoes with their juice- frying pan
- spatula
- baking dish with lid
- oven
Cover tightly and bake for about 60 min. The potatoes should be tender but hold their shape. Remove with oven gloves and serve hot.
- baking dish with lid
- oven
- oven gloves
Allergens
No allergens identified in the ingredients.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration