Kashmiri Chickpea and Spinach Dum Aloo Curry
A hearty vegetarian curry featuring tender baby potatoes and chickpeas in a spiced Kashmiri gravy with fresh spinach. This indian-inspired vegetarian (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
Instructions
- Step 1: Boil 1 lb peeled baby potatoes in salted water for 10-12 minutes until just tender; drain and set aside.
- 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.
- Step 3: Stir in 1 tbsp ginger paste and 1 tbsp garlic paste, cooking for 2 minutes until aromatic.
- 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.
- Step 5: Pour in 1/2 cup tomato puree and cook for 4-5 minutes until the oil starts to separate from the masala.
- Step 6: Add the boiled potatoes and 1 cup cooked chickpeas, stirring to coat with the masala.
- Step 7: Pour 1 cup water, add salt to taste, cover, and simmer on low heat for 15 minutes to allow flavors to meld.
- 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.
- Step 9: Garnish with 2 tbsp chopped fresh cilantro and serve hot with steamed rice or naan.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Kashmiri Chickpea and Spinach Dum Aloo Curry take to make?
Total time is about 55 minutes (15 min prep + 40 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 Kashmiri Chickpea and Spinach Dum Aloo Curry?
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 baby potatoes, peeled from drying out.
Can I substitute ingredients in Kashmiri Chickpea and Spinach Dum Aloo Curry?
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 Kashmiri Chickpea and Spinach Dum Aloo Curry 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 Kashmiri Chickpea and Spinach Dum Aloo Curry vegetarian curry?
Yes — this recipe is tagged vegetarian curry based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
