Delectably Tempting Potato Korma

With Golden Raisin Pilaf

A colorful, fragrant Indian-style rice pilafs may be served at everyday meals but are grand enough for entertaining as well. This easy to make recipe makes a great go-to meatless meal. It’s naturally paleo and gluten-free and can easily be made vegan.

I can honestly say that this homemade korma is every bit as tasty as the one served at your favorite Indian buffet restaurant. You have no idea how the combination of flavors would create such a delightful dish!

Potato Korma

Nicole Kearsley
It’s not too difficult to reproduce potato korma at home and you’ll enjoy the taste advantage that fresh cooking brings to the table!
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Cuisine Indian, Vegan
Servings 2 Servings


  • 3/4 cup Brown Basmati Rice
  • 4 tablespoons Vegetable Oil
  • 1/2 teaspoon Turmeric
  • 1/4 cup Golden Raisins
  • 1 Onion
  • 1 tablespoon Salt & Pepper To taste
  • 1 Fresh Ginger
  • 1 head Garlic
  • 1 teaspoon Garam Masala
  • 8 ounces Fingerling Potatoes
  • 2 cups Almond Milk
  • 8 ounces Collard Greens
  • 1/4 cup Almonds Sliced


  • Rinse the rice in a strainer. Put 1 tablespoon oil in a medium saucepan over medium heat along with the rice, turmeric, and a pinch of salt and cook, stirring constantly until the rice begins to sizzle, 1 to 2 minutes. 
  • Add the raisins and 1 1/2 cups water and bring to a boil. Lower the heat so it bubbles gently but steadily cover, and cook, undisturbed, until the rice is tender and the water is absorbed, 20 to 25 minutes. Remove the pan from the heat and leave it covered.
  • Meanwhile, put the almonds in a large pot over medium heat. Toast, stirring frequently, until golden, about 2 to 3 minutes. Transfer the nuts to a small bowl and wipe out the pot. 
  • Trim, peel, and chop the onion. Put the remaining 3 tablespoons oil in the pot over medium heat. When it’s hot, add the onions, sprinkle with salt and pepper, and cook, stirring occasionally until the onions are soft and begin to color, 5 to 10 minutes. 
  • Peel and chop the ginger and enough garlic to measure a scant tablespoon. Add the ginger, garlic, and garam masala to the pot and cook, stirring until they’re fragrant, 1 or 2 minutes.
  • Scrub the potatoes and halve them lengthwise. Add the potatoes and almond milk to the pot, adjust the heat so the mixture bubbles enthusiastically, and cook, stirring occasionally until the potatoes are just tender when poked with a fork, 10 to 15 minutes. If the korma becomes too dry, add a little water.
  • Rinse and trim the collard greens; cut along both sides of the stems to remove the leaves. Chop the stems and add them to the pot as you work. Stack the leaves in one pile and chop them into bite-sized pieces.
  • Add the collard leaves to the korma, adjust the heat so it bubbles steadily, and cook, stirring occasionally until the potatoes and greens are tender, 5 to 7 minutes.
  • Fluff the pilaf with a fork. Taste and adjust the seasoning of the pilaf and korma. Serve the korma over the pilaf, garnished with the almonds.


ADD MORE FLAVOR: If you like, you could add a generous pinch of saffron threads to the rice just before you cover it and let it simmer.
*WATER NOTES: You could also use vegetable stock instead of the 1 1/2 cups of water.
**FREEZING: You can easily make a double or triple batch of this recipe, then freeze the leftovers in zipper-close bags.
***CURRY POWDER: Add a little to taste even better!
Keyword plant based, vegan
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