Rajma Gogji - Kidney Beans & Turnip Curry Ingredients

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 color.

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 veer 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.