Saffron-Yogurt Braised Potatoes

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

Tender potatoes simmered in a creamy yogurt sauce infused with saffron and aromatic spices, creating a comforting vegetarian dish. This Indian-inspired vegetarian recipe, ready in about 50 minutes, pairs potatoes, plain yogurt, saffron threads for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Ingredients

• 1.5 lbs potatoes
• 1 cup plain yogurt
• 1/4 tsp saffron threads
• 1 large onion
• 2 tbsp mustard oil
• 1 tsp cumin seeds
• 1/2 tsp turmeric
• 1/2 tsp Kashmiri red chili powder
• 1/4 cup water
• to taste salt
• 1 tbsp cilantro

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Instructions

1. Step 1: Heat 2 tbsp mustard oil in a heavy pot over medium heat until shimmering. Add 1 tsp cumin seeds and 1 large finely chopped onion, sautéing for 5 minutes until golden and soft.
2. Step 2: Stir in 1/2 tsp turmeric, 1/2 tsp Kashmiri red chili powder, and 1.5 lbs peeled and cubed potatoes, cooking for 2 minutes to coat evenly.
3. Step 3: Add 1 cup plain yogurt, 1/4 tsp crushed saffron threads, 1/4 cup water, and salt to taste, stirring until fully incorporated. Bring to a gentle simmer, then cover and reduce heat to low.
4. Step 4: Cook for 25 minutes until potatoes are tender and sauce has thickened, stirring occasionally to prevent sticking. Garnish with 1 tbsp chopped cilantro before serving.