Kormas have always been one of the first things I would put on my plate when eating with the family. I liked the richness and tanginess brought forth by the always-homemade yogurt. My mother-in-law couldn’t believe it when we cooked her potato korma recipe, but added my coconut yogurt at the end. The result was so remarkable, she declared the vegan one to be the creamiest. Epic success!
- 1/3 cup grape seed oil
- 7 whole cloves
- 5 cardamom pods, cracked open
- 1 cinnamon stick, broken in half
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 onion, chopped
- 1/2 teaspoon turmeric
- 2 small tomatoes, chopped
- 1 tablespoon sea salt
- 1 tablespoon garlic-ginger paste
- 3 large Russet potatoes, cooked through*, peeled, and cubed
- 1 teaspoon chili powder
- 1 cup coconut yogurt
- 1 tablespoon garam masala
- Garnish: fresh cilantro
Heat oil in large straight-edge sauté pan over medium-high heat. Add the cloves, cardamom pods, cinnamon, cumin seeds, and mustard seeds and sauté until spices are fragrant, 1-2 minutes. Add the onion and sauté until soft and translucent, about 6-8 minutes. Add the turmeric and sauté, while stirring, 2 minutes more. Add the tomatoes, sea salt, and ginger-garlic paste. Sauté until the tomatoes are saucy, about 2 minutes. Add the cooked potatoes and chili powder, and mix well to ensure the potatoes are well coated with the sauce. Bring the heat to low, add the yogurt, and garam masala. Mix well, heat through gently, and remove from the heat. Garnish with fresh cilantro and serve with rice, lime wedges, naan, or chapati, and raita.
*I usually boil my potatoes whole until they are cooked through. You can check with a fork. I then let them cool off before peeling them with my hands. You can then cut them in cubes, ready for your recipe.
Let me know if you try this recipe! Leave a comment, rate it, or tag a photo using #THEVeganBlonde on Instagram. Bon appétit!