PG_Food_Factory: Kashmiri Rajma Gogji Recipe | Kashmiri Rajma Gogji | Kashmiri Red Rajma & Turnip Curry | Kashmiri Style Turnip & Rajma | Rajma Gugji | Susre Rajma Gogji | Kashmiri Kedney Beans & Turnip Curry

Kashmiri Rajma Gogji Recipe | Kashmiri Rajma Gogji | Kashmiri Red Rajma & Turnip Curry | Kashmiri Style Turnip & Rajma | Rajma Gugji | Susre Rajma Gogji | Kashmiri Kedney Beans & Turnip Curry | Kashmiri Popular Pulses Dish | Authentic Kashmiri Rajma Shalgam Recipe | Kashmiri Rajma Gogji Recipe: Here's a traditional Kashmiri-style Rajma Gogji (Rajma with Turnips) recipe. This filling, warming dish is a winter favorite in Kashmiri Pandit cuisine, combining Rajma (red kidney beans) with Gogji (turnips) and distinctive Kashmiri spices.

Ingredients:

1 cup rajma (red kidney beans), soaked overnight

2 medium-sized turnips (gogji), peeled and cut into thick pieces

2 tablespoons mustard oil (or any cooking oil)

1/2 teaspoon cumin seeds (optional)

1 bay leaf

2-3 cloves

1-inch cinnamon stick

1/2 teaspoon asafoetida

1 teaspoon ginger powder (saunth)

1 teaspoon fennel powder (saunf)

2 teaspoons Kashmiri red chili powder

1/2 teaspoon turmeric powder

Salt to taste

1-2 cups water (as needed)

Chopped coriander leaves for garnish (optional)

Kashmir's Popular Dish Rajma Gogji

Instructions:

Cook the rajma:

Pressure cook the soaked rajma with salt and about 3 cups of water until tender (about 4-5 whistles). Drain and set aside the cooking water.

Prepare the turnips:

Heat mustard oil in a heavy-bottomed pot until it begins to smoke. Reduce the heat to medium. Add the cumin seeds (if using), bay leaves, cloves, and cinnamon. Fry for a few seconds.

Add spices:

Add asafoetida, ginger powder, fennel powder, turmeric, and Kashmiri chili powder. Stir frequently to prevent burning.

Add the turnips:

Add the turnip pieces to the pot and fry for a few minutes, until lightly golden.

Add the kidney beans and simmer:

Add the boiled kidney beans and the remaining water to the pot. Mix well. Adjust the salt. Cook over low heat until the turnips are tender and the flavors are combined (about 20-30 minutes). Add more water if needed to achieve your desired consistency.

Finish:

Taste and adjust the seasoning. Garnish with fresh coriander if desired.

Serve:

Serve hot with steamed rice (usually Kashmiri white rice).

This dish is simple yet delicious, flavored with classic Kashmiri spices. Enjoy your Rajma Gogji!

Also read:

Kashmiri Haak Saag Recipe

Kashmiri Chokh Wangun Recipe

Kashmiri Monji Haak Recipe

Kashmiri Modur Pulao Recipe

Kashmiri Sweet Pulao Recipe

Kashmiri Shufta Recipe (Traditional Dessert)