Saffron Yogurt-Infused Vegetable Stew

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

A comforting stew of tender vegetables in a fragrant yogurt sauce, infused with saffron and garam masala. This Indian-inspired vegetarian recipe, ready in about 55 minutes, pairs carrots, onion, potato 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.

Prep: 20 min Cook: 35 min Serves 4 Indian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tablespoons vegetable oil in a large pot over medium heat. Add 1 teaspoon cumin seeds and 1/2 cup finely chopped onion, sautéing for 3-4 minutes until the onion is translucent and fragrant.
  2. Step 2: Add 2 medium peeled and diced carrots, 1 medium peeled and diced potato, and 1 cup cauliflower florets, stirring to coat with oil. Cook for 5 minutes, stirring occasionally, until the vegetables start to soften.
  3. Step 3: Stir in 1/2 teaspoon turmeric, 1/4 teaspoon red chili powder, and 1 teaspoon garam masala, cooking for 1 minute until fragrant.
  4. Step 4: Add 2 cups vegetable broth and 1/2 cup frozen peas, then bring to a simmer. Cover and cook for 15 minutes, or until the vegetables are tender.
  5. Step 5: Stir in 1/2 cup plain yogurt, 1/4 teaspoon crushed saffron threads, and 1/2 teaspoon salt, then cook for 2 more minutes without boiling to prevent curdling.
  6. Step 6: Stir in 1/4 cup fresh chopped cilantro and serve hot.

Frequently asked questions

How long does Saffron Yogurt-Infused Vegetable Stew 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 Saffron Yogurt-Infused Vegetable Stew?

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 carrots from drying out.

Can I substitute ingredients in Saffron Yogurt-Infused Vegetable Stew?

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 Saffron Yogurt-Infused Vegetable Stew 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 Saffron Yogurt-Infused Vegetable Stew?

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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