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Great homemade coffee with James Hoffmann.
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.
tablespoons grapeseed or other neutral oil
medium yellow onion, chopped
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