📝 About This Recipe
A beloved staple of Afghan home cooking, Borani Kachaloo transforms humble potatoes into a sophisticated tapestry of textures and flavors. Slices of potato are pan-fried until golden and then simmered in a rich, spiced tomato base until they become buttery and tender. The dish is finished with a cooling, thick garlic-yogurt sauce and a dusting of dried mint, creating a perfect balance between the warmth of the spices and the refreshing tang of the dairy.
🥗 Ingredients
The Potatoes
- 1.5 lbs Yukon Gold or Russet Potatoes (peeled and sliced into 1/2-inch thick rounds)
- 1/3 cup Vegetable Oil (for frying)
- 1 teaspoon Salt (plus more to taste)
Tomato Base
- 1 medium Yellow Onion (finely diced)
- 3 cloves Garlic (minced)
- 2 tablespoons Tomato Paste
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Ground Coriander
- 1/2 teaspoon Black Pepper
- 1-2 pieces Green Chili (Serrano or Thai bird's eye, slit lengthwise)
- 1/2 cup Water (as needed for simmering)
Garlic Yogurt Sauce
- 1.5 cups Greek Yogurt (full fat preferred, at room temperature)
- 2 cloves Garlic (crushed into a paste with a pinch of salt)
- 1 teaspoon Dried Mint
- 1/4 teaspoon Salt
Garnish
- 2 tablespoons Fresh Cilantro (chopped)
- 1/2 teaspoon Dried Mint (for dusting)
- 1 pinch Red Chili Flakes (optional for heat)
👨🍳 Instructions
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1
Prepare the yogurt sauce by whisking the Greek yogurt, crushed garlic, dried mint, and salt in a bowl until smooth. Set aside at room temperature to allow the flavors to meld.
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2
Heat the vegetable oil in a large, wide skillet over medium-high heat. Ensure the potato slices are patted dry with a paper towel to prevent splashing.
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3
Fry the potato slices in batches until they are golden brown on both sides. They don't need to be fully cooked through yet, just beautifully colored. Remove and drain on paper towels.
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4
In the same skillet, leave about 2 tablespoons of the residual oil and discard the rest. Add the diced onions and sauté over medium heat for 5-7 minutes until translucent and soft.
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5
Add the minced garlic and the slit green chilies to the onions. Sauté for another 1 minute until fragrant.
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6
Stir in the tomato paste, turmeric, coriander, salt, and black pepper. Cook the paste for 2 minutes, stirring constantly, until it turns a deep brick red.
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7
Carefully layer the fried potato slices back into the skillet on top of the onion-tomato mixture. Try to keep them in an even layer if possible.
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8
Pour 1/2 cup of water around the edges of the pan. Bring to a gentle simmer, then reduce the heat to low.
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9
Cover the skillet with a tight-fitting lid and cook for 10-15 minutes, or until the potatoes are fork-tender and have absorbed most of the liquid.
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10
To assemble, spread half of the garlic-yogurt sauce onto the bottom of a large serving platter.
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11
Carefully lift the potatoes and their thick tomato sauce from the skillet and place them over the yogurt layer.
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12
Dollop the remaining yogurt sauce over the top of the potatoes.
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13
Garnish generously with dried mint, fresh cilantro, and a pinch of red chili flakes for a pop of color.
💡 Chef's Tips
Use Yukon Gold potatoes if you prefer a creamier texture that holds its shape, or Russets for a fluffier bite. Don't skip frying the potatoes first; this step creates a crust that prevents them from turning into mush during the simmering process. If your yogurt is very thick, whisk in a tablespoon of water or milk to reach a pourable consistency. For an authentic touch, use 'Chaka' (strained yogurt) if you can find it at an Afghan or Middle Eastern grocer. Always use dried mint rather than fresh for the garnish, as the concentrated flavor is essential to the authentic Afghan profile.
🍽️ Serving Suggestions
Serve warm with fresh Afghan Naan or Lawash bread to scoop up the sauce. Pairs beautifully as a side dish to Kabuli Pulao (lamb and carrot rice). Serve alongside a fresh Salata (Afghan chopped salad) of tomato, cucumber, and onion. Enjoy with a hot cup of cardamom-infused green tea after the meal. Can be served as a vegetarian main course with a side of plain basmati rice.