Slow-Cooked Potato Stew with Tomato and Yogurt

Tender potatoes simmered in a rich tomato-yogurt gravy, flavored with Kashmiri spices.

Cuisine: Indian

Category: Vegetarian

Prep: 15 minutes. Cook: 35 minutes.

Serves 4.

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

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.