Gogji Nadir with Kashmiri Girda

Instructions

1. 1

   Prepare the vegetables. Peel the lotus stem and slice it into 1/2-inch thick rounds. Peel the turnips and cut them into quarters. Wash both vegetables thoroughly under running water and pat them dry to prevent oil from splattering.

2. 2

   Fry the vegetables. Heat mustard oil in a pressure cooker or a heavy-bottomed pan over medium-high heat until it reaches its smoking point. Reduce the heat to medium, then carefully add the turnip and lotus stem pieces. Sauté for 7-9 minutes, stirring occasionally, until they are light golden brown. Remove with a slotted spoon and set aside.

3. 3

   Temper spices and create the gravy base. In the same oil, lower the heat. Add cumin seeds, cloves, and the bruised black cardamom. Sauté for 30 seconds until fragrant. Add the hing and stir. Turn the heat to its lowest setting. Slowly pour in the well-whisked curd, stirring continuously and vigorously for 1-2 minutes to prevent curdling. Once the curd is incorporated, add Kashmiri red chili powder, fennel powder, dry ginger powder, and turmeric powder. Mix well and cook for 2-3 minutes until oil begins to separate from the masala.

4. 4

   Cook the curry. Return the fried turnips and lotus stems to the cooker. Add 2 cups of water and salt. Stir gently to combine. Secure the lid of the pressure cooker. Cook on high pressure for 3 whistles (about 10-12 minutes). If using a pan, bring to a boil, then cover, reduce heat to low, and simmer for 25-30 minutes, or until the turnips are tender.

5. 5

   Finish and serve. Allow the pressure to release naturally from the cooker. Open the lid and gently stir the curry. Check for seasoning and adjust salt if needed. The gravy should be moderately thick. If it's too watery, simmer uncovered for a few more minutes to thicken. Serve Gogji Nadir hot with steamed rice.