Slow-Cooked Potato Stew with Tomato and Yogurt

By AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

Tender potatoes simmered in a rich tomato-yogurt gravy, flavored with Kashmiri spices. This Indian-inspired vegetarian recipe, ready in about 50 minutes, pairs potatoes, onion, tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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 medium onion
• 2 medium tomatoes
• 1/2 cup plain yogurt
• 1 tbsp ginger
• 2 cloves garlic
• 1/2 tsp Kashmiri red chili powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/4 tsp turmeric
• 2 tbsp ghee
• 1/2 cup water
• to taste salt
• 2 tbsp fresh cilantro

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Peel and cut 1.5 lbs potatoes into 1-inch cubes.
2. Step 2: Heat 2 tbsp ghee in a pot over medium heat. Add 1 medium chopped onion and cook until golden (about 7 minutes), stirring occasionally.
3. Step 3: Add 2 minced garlic cloves, 1 tbsp grated ginger, 1/2 tsp Kashmiri red chili powder, 1 tsp ground cumin, 1 tsp ground coriander, and 1/4 tsp turmeric; cook for 2 minutes until fragrant.
4. Step 4: Add 2 medium chopped tomatoes and cook for 5 minutes until tomatoes break down.
5. Step 5: Stir in 1/2 cup plain yogurt and 1/2 cup water; bring to a gentle simmer.
6. Step 6: Add 1.5 lbs potato cubes and simmer covered for 25 minutes until potatoes are tender.
7. Step 7: Season with salt to taste and garnish with 2 tbsp chopped cilantro.