Slow-Cooked Potatoes in Spiced Tomato Gravy

By AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender potatoes simmered in a rich tomato-onion gravy with warming spices, perfect with steamed rice or naan. This Indian-inspired vegetarian recipe, ready in about 45 minutes, pairs potatoes, oil, onions 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.

Prep: 20 min Cook: 25 min Serves 4 Indian cuisine 250 cal/serving

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Ingredients

1.5 pounds potatoes
2 tablespoons oil
1/2 cup onions
1/2 cup tomatoes
1/2 teaspoon cumin seeds
1/2 teaspoon coriander powder
1/4 teaspoon turmeric powder
1/4 teaspoon red chili powder
1/2 teaspoon garam masala
1/2 teaspoon salt
1/2 cup water
1 tablespoon fresh coriander

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Instructions

Step 1: Peel and cut 1.5 pounds potatoes into 1-inch cubes. Heat 2 tablespoons oil in a large pot over medium heat. Add 1/2 cup chopped onions and sauté for 3-4 minutes until golden.
Step 2: Add 1/2 teaspoon cumin seeds and cook for 30 seconds until fragrant. Stir in 1/2 cup chopped tomatoes, 1/2 teaspoon coriander powder, 1/4 teaspoon turmeric powder, 1/4 teaspoon red chili powder, and 1/2 teaspoon salt. Cook for 5 minutes until tomatoes break down and oil separates.
Step 3: Add the potato cubes and 1/2 cup water. Stir to coat potatoes in the gravy. Cover and simmer over low heat for 20-25 minutes, or until potatoes are tender when pierced with a fork.
Step 4: Uncover and cook for 5 more minutes to thicken the gravy. Stir in 1/2 teaspoon garam masala and 1 tablespoon chopped fresh coriander. Serve hot with rice.