Kashmiri Chickpea and Spinach Dum Aloo Curry

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

A hearty vegetarian curry featuring tender baby potatoes and chickpeas in a spiced Kashmiri gravy with fresh spinach. This Indian-inspired vegetarian recipe (vegetarian curry), ready in about 55 minutes, pairs baby potatoes, peeled, cooked chickpeas, mustard oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 lb baby potatoes, peeled
• 1 cup cooked chickpeas
• 2 tbsp mustard oil
• 1 large onion, finely chopped
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 tbsp Kashmiri red chili powder
• 1/2 tsp turmeric powder
• 1/4 tsp asafoetida (hing)
• 1 tsp fennel seeds, ground
• 1 tsp coriander powder
• 1/2 cup tomato puree
• 2 cups fresh spinach leaves, chopped
• 1 cup water
• to taste salt
• 2 tbsp fresh cilantro, chopped

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Instructions

1. Step 1: Boil 1 lb peeled baby potatoes in salted water for 10-12 minutes until just tender; drain and set aside.
2. Step 2: Heat 2 tbsp mustard oil in a large pan over medium heat until shimmering. Add 1 large finely chopped onion and sauté for 6-8 minutes until translucent and starting to brown.
3. Step 3: Stir in 1 tbsp ginger paste and 1 tbsp garlic paste, cooking for 2 minutes until aromatic.
4. Step 4: Add 1 tbsp Kashmiri red chili powder, 1/2 tsp turmeric powder, 1/4 tsp asafoetida, 1 tsp ground fennel seeds, and 1 tsp coriander powder; sauté spices with onion mixture for 1 minute.
5. Step 5: Pour in 1/2 cup tomato puree and cook for 4-5 minutes until the oil starts to separate from the masala.
6. Step 6: Add the boiled potatoes and 1 cup cooked chickpeas, stirring to coat with the masala.
7. Step 7: Pour 1 cup water, add salt to taste, cover, and simmer on low heat for 15 minutes to allow flavors to meld.
8. Step 8: Stir in 2 cups chopped fresh spinach leaves and cook uncovered for 5 minutes until the spinach wilts and the curry thickens slightly.
9. Step 9: Garnish with 2 tbsp chopped fresh cilantro and serve hot with steamed rice or naan.