Rajma Gogji with Kashmiri Pulao

Instructions

1. 1

   Pressure Cook the Kidney Beans

   • Rinse the soaked kidney beans thoroughly. Drain the soaking water.
   • In a pressure cooker, combine the beans, 3 cups of fresh water, and 0.5 tsp of salt.
   • Secure the lid and pressure cook on high heat for 1 whistle. Then, reduce the heat to low and cook for 20-25 minutes, or until the beans are tender and easily mashable.
   • Allow the pressure to release naturally. Set aside, do not discard the cooking liquid.
2. 2

   Sauté the Turnips

   • While the beans are cooking, heat 2 tbsp of mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it just begins to smoke. This removes its pungent taste.
   • Carefully add the cubed turnips to the hot oil. Sauté for 6-8 minutes, stirring occasionally, until they are light golden brown on all sides.
   • Using a slotted spoon, remove the turnips from the pan and set them aside.
3. 3

   Prepare the Masala Base

   • In the same pan, add the remaining 1 tbsp of mustard oil if needed. Heat it over medium flame.
   • Add the cumin seeds and let them splutter for about 30 seconds.
   • Add the asafoetida, followed immediately by the finely chopped onion.
   • Sauté the onions for 8-10 minutes, stirring frequently, until they are deeply golden brown.
4. 4

   Cook the Spices and Tomatoes

   • Add the ginger-garlic paste and sauté for 1 minute until fragrant.
   • Pour in the tomato puree. Cook for 5-7 minutes, stirring often, until the mixture thickens and you see oil separating at the edges.
   • Add all the dry spice powders: Kashmiri red chilli, fennel powder, dry ginger powder, and turmeric powder. Stir well and cook for 1 more minute until the spices are aromatic.
5. 5

   Combine and Simmer

   • Add the cooked kidney beans along with their cooking liquid to the pan. Add the sautéed turnips and the remaining 1 tsp of salt.
   • Stir everything together gently. If the gravy seems too thick, add up to 0.5 cup of hot water to achieve your desired consistency.
   • Bring the curry to a gentle boil. Then, reduce the heat to low, cover the pan, and let it simmer for 15-20 minutes. This step is crucial for the flavors to meld beautifully.
6. 6

   Finish and Serve

   • Turn off the heat. Sprinkle the garam masala over the curry and give it a final stir.
   • Garnish with freshly chopped coriander leaves.
   • Let the curry rest for 5 minutes before serving hot with steamed rice or roti.