Kashmiri Red Kidney Bean and Turnip Stew

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

A comforting Kashmiri stew featuring tender turnips and kidney beans simmered in a fragrant spice blend with yogurt for a creamy finish. This indian-inspired vegetarian ready in about 55 minutes pairs Red kidney beans, Turnips, Onion 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.

★ 4.3 (10 ratings) Prep: 20 min Cook: 35 min Serves 4 Indian cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 teaspoon cumin seeds and cook until they sizzle, about 10 seconds.
  2. Step 2: Add 1 medium chopped onion (about 100g) and cook until golden, about 5 minutes.
  3. Step 3: Stir in 2 minced garlic cloves and 1 tablespoon minced ginger, cooking for 1 minute until fragrant.
  4. Step 4: Add 2 medium chopped tomatoes (about 200g) and cook until they break down and oil separates, about 5 minutes.
  5. Step 5: Mix in 1 teaspoon Kashmiri chili powder, 1/2 teaspoon turmeric, and 1/2 teaspoon garam masala, cooking for 1 minute.
  6. Step 6: Add 300 grams diced turnips and 1 cup cooked red kidney beans, then pour in 2 cups water. Bring to a simmer, cover, and cook for 25 minutes until turnips are tender.
  7. Step 7: Stir in 1/2 cup yogurt and cook for 5 more minutes on low heat (do not boil).
  8. Step 8: Season with salt to taste. Serve hot.

Frequently asked questions

How long does Kashmiri Red Kidney Bean and Turnip Stew take to make?

Total time is about 55 minutes (20 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 Kashmiri Red Kidney Bean and Turnip Stew?

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 red kidney beans from drying out.

Can I substitute ingredients in Kashmiri Red Kidney Bean and Turnip Stew?

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 Red Kidney Bean and Turnip Stew 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 Red Kidney Bean and Turnip Stew 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

Related recipes