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A unique Kashmiri curry featuring tender turnips and crunchy lotus root in an aromatic, fennel-spiced gravy. This traditional dish offers a beautiful contrast of textures and flavors, perfect with steamed rice.
For 4 servings
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.
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.
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.
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.
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.
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A unique Kashmiri curry featuring tender turnips and crunchy lotus root in an aromatic, fennel-spiced gravy. This traditional dish offers a beautiful contrast of textures and flavors, perfect with steamed rice.
This kashmiri recipe takes 55 minutes to prepare and yields 4 servings. At 220.22 calories per serving with 3.81g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Replace the dairy curd with a thick, unsweetened plant-based yogurt like cashew or almond yogurt. Ensure it's well-whisked before adding.
For added protein, shallow fry 150g of paneer cubes until golden and add them to the curry during the last 5 minutes of cooking.
Add 1-2 slit green chilies along with the whole spices in step 3 for an extra kick of heat.
Both turnips and lotus root are excellent sources of dietary fiber, which aids digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
The use of curd (yogurt) introduces beneficial probiotics into the dish, which support a healthy gut microbiome, improve digestion, and boost overall immunity.
Spices like turmeric (containing curcumin), dry ginger, and fennel have potent anti-inflammatory and antioxidant properties that can help combat oxidative stress and reduce inflammation in the body.
One serving of Gogji Nadir contains approximately 170-200 calories. This is an estimate and can vary based on the type of curd and the exact amount of oil used.
Yes, Gogji Nadir is a nutritious dish. It's rich in dietary fiber from turnips and lotus root, provides probiotics from curd for gut health, and contains beneficial compounds from traditional Kashmiri spices like fennel, ginger, and turmeric.
Absolutely. After adding the water and vegetables in step 4, bring the curry to a boil in a heavy-bottomed pan or pot. Then, reduce the heat to low, cover the pan, and let it simmer for 25-30 minutes, or until the turnips are fork-tender.
To prevent curdling, ensure your curd is at room temperature and full-fat. Whisk it until completely smooth. Most importantly, turn the stove heat to the absolute lowest setting (or even turn it off for a moment) before slowly adding the curd while stirring continuously and vigorously.
Lotus root, or Nadir, can typically be found in Indian or Asian grocery stores. It may be available fresh, frozen, or sometimes canned. Fresh is preferred for the best texture.