Slow-Cooked Potato Stew with Tomato and Yogurt
Tender potatoes simmered in a rich tomato-yogurt gravy, flavored with Kashmiri spices. This indian-inspired vegetarian (vegetarian) ready in about 50 minutes pairs potatoes, medium onion, medium 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
Instructions
- Step 1: Peel and cut 1.5 lbs potatoes into 1-inch cubes.
- 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.
- 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.
- Step 4: Add 2 medium chopped tomatoes and cook for 5 minutes until tomatoes break down.
- Step 5: Stir in 1/2 cup plain yogurt and 1/2 cup water; bring to a gentle simmer.
- Step 6: Add 1.5 lbs potato cubes and simmer covered for 25 minutes until potatoes are tender.
- Step 7: Season with salt to taste and garnish with 2 tbsp chopped cilantro.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Potato Stew with Tomato and Yogurt take to make?
Total time is about 50 minutes (15 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 Slow-Cooked Potato Stew with Tomato and 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 potatoes from drying out.
Can I substitute ingredients in Slow-Cooked Potato Stew with Tomato and 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 Slow-Cooked Potato Stew with Tomato and Yogurt 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.
Is Slow-Cooked Potato Stew with Tomato and Yogurt vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This recipe is a keeper! My mother in India would approve of this version.
- ★★★★★
My kids ate it without complaint! Great for a weeknight meal.
- ★★★★★
This stew was a hit with my family! The potatoes were perfectly tender and the yogurt balanced the tomato flavor beautifully.
