Ingredients

large potatoes or 5 small waxy potatoes

3 tbsps

olive oil

onion, finely chopped

spring onions, finely chopped

garlic cloves, finely chopped

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

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.
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.
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.