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Milk Street Recipe

Potato Curry with Tomatoes and Yogurt

50 minutes

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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

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