Kashmiri Style Rajma Gogji – Kidney Beans and Turnip Curry
This delightful and aromatic Kashmiri Style Rajma Gogji is a signature dish from Kashmiri cuisine, offering a wholesome and hearty meal with the richness of kidney beans (Rajma) and the subtle earthiness of turnips (Gogji). Traditionally enjoyed with steamed rice, this dish has layers of bold flavors from the warming spices like Kashmiri red chili, fennel, and the distinct tang of mustard oil. The gentle simmering of kidney beans and turnips results in a melt-in-your-mouth curry, perfect for a cozy family lunch or a special weekend brunch. Serve it with steamed rice or Missi Roti for a complete and satisfying meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Kashmiri Rajma (Kidney Beans) | 2 cups (washed and soaked overnight) |
| Onion | 1 (sliced) |
| Tomato | 1 (finely chopped) |
| Garlic | 3 cloves (finely chopped) |
| Ginger | 1 inch (finely chopped) |
| Turnips | 3 (cut into cubes) |
| Dry Ginger Powder | 1 teaspoon |
| Kashmiri Red Chili Powder | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Fennel Powder | 1 teaspoon |
| Kashmiri Masala Powder (Vaer) | 1/4 teaspoon |
| Mustard Oil | 2 tablespoons |
| Salt | To taste |
| Additional Onion for Garnish | 2 (sliced) |
Nutritional Information (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Protein | 9 g |
| Carbohydrates | 39 g |
| Fiber | 7 g |
| Fat | 5 g |
| Saturated Fat | 0.5 g |
| Sodium | 300 mg |
| Potassium | 800 mg |
| Vitamin A | 6% |
| Vitamin C | 12% |
| Calcium | 5% |
| Iron | 15% |
Preparation Time
10 minutes
Cooking Time
80 minutes
Total Time
90 minutes
Servings
4 servings
Cuisine
Kashmiri
Course
Main Course, Lunch
Diet
Vegetarian
Instructions
-
Prepare the Rajma: Start by washing and soaking the Kashmiri Rajma (kidney beans) in warm water overnight. This will soften the beans, making them cook faster and absorb the flavors better.
-
Cook the Base:
- Heat 1 tablespoon of mustard oil in a pressure cooker over medium heat. Once the oil is hot, allow it to smoke slightly.
- Add 1 sliced onion and sautรฉ until it turns a golden brown.
- Add the chopped ginger and garlic, and fry until the mixture turns fragrant and golden.
- Toss in the chopped tomatoes and sautรฉ for a few minutes until the tomatoes soften and release their juices.
-
Add the Spices:
- Add 1/4 teaspoon of turmeric powder, 1 teaspoon of Kashmiri red chili powder, 1 teaspoon of dry ginger powder, and 1 teaspoon of fennel powder to the mix. Stir everything together and let the spices bloom for a minute.
-
Cook the Rajma:
- Add the soaked Rajma (kidney beans) along with 4 cups of water to the pressure cooker.
- Add 1/4 teaspoon of Kashmiri masala powder (vaer) and season with salt. Stir well to combine.
- Close the pressure cooker lid, and cook the mixture on low heat for 4 whistles.
- Once the pressure cooker releases the pressure, let it simmer on low flame for 40 minutes. After this time, turn off the heat and allow the pressure to release naturally.
-
Fry the Turnips:
- While the Rajma is cooking, heat the remaining 1 tablespoon of mustard oil in a pan over medium heat.
- Add the cubed turnips and sautรฉ them until they turn golden brown and crispy on the edges. This process infuses the turnips with a lovely flavor and texture.
- Once done, remove the turnips from the pan and set them aside.
-
Final Simmer:
- After the Rajma has cooked, place the pressure cooker back on the stove over medium heat.
- Add the fried turnip cubes into the cooked Rajma mixture and stir well.
- Let the dish simmer for an additional 10 minutes, allowing the turnips to absorb the flavors of the curry.
-
Garnish and Serve:
- Garnish with sliced onions for a bit of crunch and freshness.
- Serve this Kashmiri Rajma Gogji hot, paired with steaming rice, Missi Roti, or Lauki Raita for a complete and comforting meal.
Serving Suggestions
This Kashmiri Rajma Gogji makes for a wonderful and fulfilling lunch or dinner, especially on a lazy weekend or during special gatherings. The creamy texture of the Rajma combined with the tender sweetness of the turnips creates a harmonious balance of flavors. For an enhanced experience, serve it with:
- Steamed Basmati Rice: The fluffiness of basmati rice pairs perfectly with the rich curry, soaking up all the flavors.
- Missi Roti: This traditional Indian flatbread made with whole wheat flour and chickpea flour adds a rustic touch and complements the curry beautifully.
- Lauki Raita: A refreshing yogurt-based side dish with bottle gourd (lauki) will provide a cooling contrast to the spice-rich curry.
Why Youโll Love This Dish
- Unique Flavor Profile: The combination of Kashmiri spices, mustard oil, and fennel gives this curry its distinctive flavor, setting it apart from regular kidney bean curries.
- Wholesome and Filling: Packed with protein from the Rajma and nutrients from the turnips, this dish is as nourishing as it is delicious.
- Comfort Food: Perfect for a cozy meal at home, the creamy and slightly tangy curry is both comforting and satisfying.
Enjoy this delicious and fragrant Kashmiri Rajma Gogji with your loved ones, and transport your tastebuds to the serene valleys of Kashmir!
