Kashmiri-Style Vegetable Curry with Yogurt
A mild, creamy curry featuring seasonal vegetables in a yogurt-based sauce, reflecting Kashmiri hospitality. This indian-inspired vegetarian ready in about 40 minutes pairs cut into small florets cauliflower, medium, cubed potatoes, yogurt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 2, 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.
Ingredients
- 1 cup, cut into small florets cauliflower
- 1 medium, cubed potatoes
- 1/2 cup yogurt
- 1/2 cup, finely chopped onion
- 1 tsp, grated ginger
- 1/2 tsp turmeric
- 1 tsp cumin seeds
- 2 tbsp vegetable oil
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a deep skillet over medium heat. Add 1/2 cup chopped onion and 1 tsp grated ginger, sautéing for 5 minutes until golden.
- Step 2: Stir in 1/2 tsp turmeric and 1 tsp cumin seeds, cooking for 1 minute until fragrant. Add 1 cup cauliflower florets and 1 medium cubed potato, stirring to coat in spices.
- Step 3: Pour in 1/2 cup yogurt while stirring constantly, then add 1/2 cup water. Cover and simmer for 20 minutes until vegetables are tender and sauce has thickened to coat the back of a spoon.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Kashmiri-Style Vegetable Curry with Yogurt take to make?
Total time is about 40 minutes (15 min prep + 25 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 Kashmiri-Style Vegetable Curry with Yogurt?
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 medium, cubed potatoes from drying out.
Can I substitute ingredients in Kashmiri-Style Vegetable Curry with Yogurt?
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 Kashmiri-Style Vegetable Curry with Yogurt for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Kashmiri-Style Vegetable Curry with Yogurt?
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.
What others are saying
- ★★★★★
Perfect vegetarian recipe for a weeknight dinner.
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
