Gogji Raazma with Kashmiri Pulao

Instructions

1. 1

   Pressure Cook the Kidney Beans

   • Place the soaked and drained kidney beans in a pressure cooker. Add 4 cups of fresh water and 1 teaspoon of salt.
   • Secure the lid and cook on high heat until the first whistle. Reduce the heat to medium and cook for 20-25 minutes, or until the beans are completely soft.
   • Allow the pressure to release naturally. Do not discard the cooking liquid.
2. 2

   Sauté the Turnips

   • While the beans are cooking, heat 1 tablespoon of mustard oil in a heavy-bottomed pan or kadai over medium heat.
   • Add the cubed turnips and sauté for 5-7 minutes, stirring occasionally, until they are light golden brown on all sides.
   • Remove the turnips with a slotted spoon and set them aside.
3. 3

   Prepare the Curry Base (Masala)

   • In the same pan, add the remaining 2 tablespoons of mustard oil. Heat until it is almost smoking, then reduce the heat to low.
   • Add the cumin seeds and asafoetida. Let them sizzle for about 30 seconds until fragrant.
   • Add the finely chopped onion and sauté on medium heat for 6-8 minutes until it turns a deep golden brown.
   • Stir in the ginger and garlic pastes and cook for another minute until the raw aroma disappears.
4. 4

   Cook the Spices

   • Add the tomato puree to the pan. Cook for 4-5 minutes, stirring, until it thickens.
   • Add the spice powders: Kashmiri red chili powder, turmeric powder, fennel powder, and dry ginger powder, along with the remaining 0.5 teaspoon of salt.
   • Mix well and cook the masala on low-medium heat for 5-7 minutes, stirring frequently, until the oil begins to separate from the masala.
5. 5

   Combine and Simmer

   • Add the sautéed turnips and the cooked kidney beans along with all of their cooking liquid to the pan.
   • Gently stir to combine everything. If the gravy seems too thick, add 0.5 to 1 cup of hot water to achieve your desired consistency.
   • Bring the curry to a boil, then reduce the heat to low. Cover the pan and let it simmer for 10-15 minutes, allowing the flavors to meld together.
   • Stir in the garam masala.
6. 6

   Garnish and Serve

   • Turn off the heat and garnish with freshly chopped coriander leaves.
   • Let the curry rest for at least 10 minutes before serving to allow the flavors to deepen.
   • Serve hot with steamed rice or roti.