Kashmiri Rajma Dum Aloo with Spiced Tomato Gravy

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Baby potatoes and kidney beans cooked in a rich tomato-based gravy with Kashmiri red chili and warming spices for a hearty vegetarian dish. This indian-inspired vegetarian (vegetarian) ready in about 110 minutes pairs (about 1.5 lbs) baby potatoes, soaked overnight kidney beans (rajma), medium (about 450g) chopped tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 90 min Serves 4 Indian cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Boil 1 cup soaked kidney beans in 3 cups water until tender, about 45 minutes. Drain and set aside, reserving cooking liquid.
  2. Step 2: Parboil 20 baby potatoes (about 1.5 lbs) in salted water until just tender, then peel and set aside.
  3. Step 3: Heat 3 tbsp mustard oil in a deep skillet over medium heat until shimmering. Add 1 tsp cumin seeds and 1/4 tsp asafoetida; sauté for 30 seconds until fragrant.
  4. Step 4: Add 1 tbsp ginger paste and 1 tbsp garlic paste, cooking and stirring for 2 minutes until raw smell disappears.
  5. Step 5: Stir in 3 chopped medium tomatoes and cook for 8 minutes until soft and oil begins to separate.
  6. Step 6: Add 2 tsp Kashmiri red chili powder, 1/2 tsp turmeric powder, 1 tbsp coriander powder, and 1.5 tsp salt; cook for 2 minutes until spices are fragrant.
  7. Step 7: Add the boiled kidney beans and peeled potatoes to the tomato gravy. Pour in 1 cup reserved bean cooking liquid and simmer uncovered on low heat for 20 minutes until sauce thickens and coats the potatoes.
  8. Step 8: Sprinkle 1/4 cup chopped fresh coriander leaves and gently mix before serving hot with steamed rice or flatbread.

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Frequently asked questions

How long does Kashmiri Rajma Dum Aloo with Spiced Tomato Gravy take to make?

Total time is about 110 minutes (20 min prep + 90 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 Rajma Dum Aloo with Spiced Tomato Gravy?

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 (about 1.5 lbs) baby potatoes from drying out.

Can I substitute ingredients in Kashmiri Rajma Dum Aloo with Spiced Tomato Gravy?

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 Rajma Dum Aloo with Spiced Tomato Gravy 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 Rajma Dum Aloo with Spiced Tomato Gravy 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.

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