Potato Korma

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.