Description

A cornerstone of Afghan home cooking, Qormah-e-Kachaloo is a soul-warming potato stew that transforms humble ingredients into a vibrant, aromatic masterpiece. This dish features tender potatoes simmered in a rich, onion-based gravy infused with the golden warmth of turmeric and the brightness of sun-ripened tomatoes. It is a testament to the Afghan culinary philosophy of slow-building flavors, resulting in a silky sauce that is perfect for soaking up with fresh naan.

Ingredients

The Base

• 1/3 cup Vegetable Oil (or ghee for a richer flavor)
• 2 medium Yellow Onions (finely diced)
• 4 cloves Garlic (minced)
• 1 tablespoon Fresh Ginger (finely grated)

The Spices and Aromatics

• 1 teaspoon Turmeric Powder (for that iconic golden hue)
• 1.5 teaspoons Ground Coriander
• 1/2 teaspoon Ground Black Pepper (freshly cracked)
• 1.5 teaspoons Salt (adjust to taste)
• 2 tablespoons Tomato Paste (concentrated)
• 2 medium Roma Tomatoes (finely chopped)
• 1-2 pieces Green Chili (slit lengthwise for mild heat)

The Main Body

• 2 lbs Russet or Yukon Gold Potatoes (peeled and cut into 1.5-inch chunks)
• 2-3 cups Water (boiling water is preferred)

The Finish

• 1/4 cup Fresh Cilantro (chopped for garnish)
• 1/2 teaspoon Dried Dill (optional but traditional)

Instructions

1. Heat the vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
2. Add the diced onions and sauté for 8-10 minutes. You want them to be soft and translucent, turning a light golden brown around the edges, but not burnt.
3. Stir in the minced garlic and grated ginger. Cook for 1-2 minutes until the raw aroma disappears and the kitchen smells fragrant.
4. Add the tomato paste and the chopped fresh tomatoes. Cook for 5 minutes, stirring frequently, until the tomatoes break down and the oil begins to separate from the paste.
5. Add the turmeric, ground coriander, salt, and black pepper. Stir well to toast the spices for about 30 seconds.
6. Toss in the potato chunks. Stir thoroughly for 2-3 minutes to ensure every piece of potato is coated in the spice and tomato base.
7. Pour in the boiling water. The water should just barely cover the potatoes. Add the slit green chilies at this stage.
8. Bring the stew to a boil, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid.
9. Simmer gently for 20-25 minutes. Check the potatoes with a fork; they should be tender but still holding their shape.
10. If the sauce is too thin, remove the lid and simmer for an additional 5 minutes to thicken. If it's too thick, add a splash of water.
11. Taste and adjust the salt. Stir in the dried dill if using.
12. Turn off the heat and let the stew rest for 5 minutes before serving. This allows the flavors to settle and the oil (roghan) to rise to the top.
13. Garnish generously with fresh chopped cilantro and serve hot.