Kashmiri Style Rajma Gogji Recipe - Kidney Beans & Turnip Curry
The kashmiri rajma is quite different from the normal rajma curry that is prepared in the north. The Kashmiri rajma is quiet deep red colored and has very rustic flavour from the blend of spice used in the curry. Turnips are also added into this dish to give a different texture to this dish, serve it along with missi roti and lauki raita for a delicious meal.
Kashmiri cuisine is characterised by the pungent flavour due to the use of mustard oil and whole garam masalas. It is rich and flavourful without including much spices. Although it mainly consists of meat dishes, it has a handful of vegetarian dishes which are cooked with unique spices.
Kashmiri Rajma Gogji Recipe is one of them. Kashmiri rajma is very different from the normal rajma, it has deep red colour, it is tiny and also adds a beautiful nutty taste to the dish. This recipe is simple to make. Turnips are called Gogji in Kashmiri. The fried turnips in mustard oil when added to the cooked rajma, adds a rustic flavour to the whole dish. Also, this recipe uses a very popular and pungent kashmiri masala called 'Vaer', commonly used in the kashmiri households.
Other Kashmiri recipes that you can try are:
- 2 cups Kashmiri Rajma , washed and soaked overnight
- 1 Onion , slices
- 1 Tomato , finely chopped
- 3 cloves Garlic , finely chopped
- 1 inch Ginger , finely chopped
- 3 Turnips , cut into cubes
- 1 teaspoon Dry ginger powder
- 1 teaspoon Kashmiri red chilli powder
- 1/4 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Fennel Powder
- 1/4 teaspoon Kashmiri masala powder , (vaer)
- 2 tablespoons Mustard oil
- 2 Onion , slices, to garnish
- Salt , to taste
How to make Kashmiri Style Rajma Gogji Recipe - Kidney Beans & Turnip Curry
To begin making Kashmiri Rajma Gogji Recipe, wash and soak the kashmiri rajma in warm water overnight.
Heat a tablespoon of mustard oil in a pressure cooker pan and smoke it, add the onions and saute until it turns golden brown.
Add the ginger and garlic and fry until it turns brown in colour.
Add the tomatoes and saute until it becomes soft.
Now, add the turmeric, red chilli, dry ginger and fennel powder and saute for a minute.
Add the drained rajma into the pressure pan along with 4 cups of water.
Add the vaer masala, season with salt, close the pressure cooker pan and cook until 4 whistles in low flame.
Now, simmer for 40 minutes on low flame, and then switch off the flame and let the pressure release on its own.
In the mean, smoke the remaining 1 tablespoon of mustard oil in a pan on medium heat and fry the cubes turnips until it turns golden and keep aside.
Once, the rajma is cooked, put the pressure cooker back on the medium flame, add the fried turnip cubes and simmer for another 10 minutes before serving.
Garnish with sliced onions and serve the Kashmiri Rajma Gogji Recipe along with steamed rice for a lazy weekend brunch along with salad. You can also serve it with Missi Roti Recipe and Lauki Raita Recipe.
"I am an experimental cook by chance!" Yeah! Cooking to me has always been a form of stress buster. What started as a stress busting exercise post work, has now evolved to a much full time activity. I try to improvise the traditional recipes with easy to available ingredients at home. Thus, you will come across a lot of fusion in my cooking style. I try to include seasonal organic produce as much as possible in my cooking.