Caramelized Potato Curry with Yogurt and Cashews

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Velvety potatoes simmered in a yogurt sauce with toasted cashews and aromatic spices for a comforting vegetarian meal. This indian-inspired vegetarian ready in about 55 minutes pairs pound, peeled and cubed potatoes, plain yogurt, lightly toasted cashews for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 35 min Serves 4 Indian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 1 pound peeled and cubed potatoes in a pot, cover with water, and bring to a boil. Cook for 15 minutes until tender but not falling apart, then drain and set aside.
  2. Step 2: Heat 2 tablespoons ghee in a saucepan over medium heat. Add 1 medium finely minced onion and cook for 7 minutes until deeply golden and caramelized, stirring frequently to avoid burning.
  3. Step 3: Add 1 tablespoon grated ginger, 1 teaspoon ground coriander, 1/2 teaspoon ground cumin, and 1/4 teaspoon turmeric. Stir constantly for 1 minute until fragrant and the spices coat the onions.
  4. Step 4: Stir in 1/2 cup plain yogurt and 1/2 cup water, then add the cooked potatoes. Cook for 8 minutes, stirring gently, until the potatoes absorb the sauce and the mixture becomes creamy.
  5. Step 5: Remove from heat, stir in 1/4 cup lightly toasted cashews, 1 teaspoon salt, and 1 tablespoon chopped fresh cilantro. Adjust salt if needed before serving.

Frequently asked questions

How long does Caramelized Potato Curry with Yogurt and Cashews take to make?

Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Caramelized Potato Curry with Yogurt and Cashews?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep plain yogurt from drying out.

Can I substitute ingredients in Caramelized Potato Curry with Yogurt and Cashews?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Caramelized Potato Curry with Yogurt and Cashews for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Caramelized Potato Curry with Yogurt and Cashews?

Indian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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