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Potato Curry with Tomatoes and Yogurt
Korma, sometimes spelled qorma, is a South Asian meat or vegetable braise typically made with yogurt or cream, which yields a rich, velvety sauce. For this potato korma, we use russets for their satisfying starchiness and we keep them chunky so the curry is hearty and substantial. Just the right amount of yogurt, added at the end, enriches the curry without making it unctuous. With steamed basmati rice on the side, this is a perfect vegetarian main.
4 to 6
Servings
Tip
Don’t use low-fat or nonfat yogurt, which are more likely to separate because of their leanness. Even if using whole-milk yogurt, don’t stir it in until the curry has cooled for about five minutes as added insurance against separation.
50 minutes
Ingredients
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2
tablespoons grapeseed or other neutral oil
-
1
medium yellow onion, chopped
Directions
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01In a large Dutch oven over medium, heat the oil until shimmering. Add the onion and ½ teaspoon salt, then cook, stirring occasionally, until the onion begins to soften, about 5 minutes. Add the garlic, ginger, cumin, coriander, Aleppo pepper, turmeric, cinnamon, 1 teaspoon of salt and ½ teaspoon black pepper; cook, stirring, until fragrant, about 30 seconds.
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