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A hearty and unique Kashmiri curry where tender kidney beans meet the subtle sweetness of turnips. Spiced with fennel and ginger, this dish brings the authentic flavors of the valley right to your kitchen.
For 4 servings
Pressure Cook the Kidney Beans
Sauté the Turnips
Prepare the Curry Base (Masala)
A hearty and unique Kashmiri curry where tender kidney beans meet the subtle sweetness of turnips. Spiced with fennel and ginger, this dish brings the authentic flavors of the valley right to your kitchen.
This kashmiri recipe takes 60 minutes to prepare and yields 4 servings. At 306.88 calories per serving with 13.17g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook the Spices
Combine and Simmer
Garnish and Serve
For added protein, you can add 100g of crumbled paneer or fried tofu cubes during the last 5 minutes of simmering.
If turnips are unavailable, you can substitute them with kohlrabi (ganth gobi) or potatoes. The cooking time may need slight adjustment.
For a richer, less traditional version, stir in 2 tablespoons of fresh cream or cashew paste just before turning off the heat.
Kidney beans are an excellent source of protein, which is crucial for muscle repair, building tissues, and overall body function, making this a great meal for vegetarians and vegans.
The combination of kidney beans and turnips provides a significant amount of dietary fiber. Fiber aids in digestion, promotes gut health, helps maintain stable blood sugar levels, and contributes to a feeling of fullness.
The soluble fiber in kidney beans helps lower LDL (bad) cholesterol levels. This dish is also low in saturated fat and rich in potassium, which helps regulate blood pressure, contributing to cardiovascular wellness.
Spices like turmeric, ginger, and fennel, along with tomatoes and onions, are loaded with antioxidants that help protect the body against damage from free radicals and reduce inflammation.
One serving of Gogji Raazma contains approximately 320-350 calories, making it a moderately caloric and satisfying main dish. The exact count can vary based on the amount of oil used and serving size.
Yes, Gogji Raazma is a very healthy dish. It's rich in plant-based protein and dietary fiber from kidney beans, and provides vitamins and minerals from turnips and tomatoes. The traditional spices also offer various health benefits.
Absolutely. To cook the kidney beans without a pressure cooker, soak them overnight and then boil them in a large, heavy-bottomed pot with plenty of water for about 1.5 to 2 hours, or until they are completely tender.
While turnips provide the authentic sweet and earthy flavor, you can substitute them with kohlrabi (ganth gobi), potatoes, or even carrots. Note that this will alter the traditional taste of the dish.
Mustard oil has a strong, pungent flavor. Heating it to its smoking point mellows this sharpness, making it more palatable while retaining its unique, aromatic character which is essential for authentic Kashmiri cooking.
This recipe goes great with these complete meals
A fragrant, mild Kashmiri rice dish where tender mutton and long-grain basmati rice are cooked in a flavorful stock infused with whole spices like fennel and ginger. A true delicacy from the Kashmir valley.
Juicy, flavorful minced meat kababs, seasoned with aromatic spices and fresh herbs, then grilled to perfection. A classic appetizer or main course, perfect for any celebration or barbecue.
A rustic and flavorful Kashmiri dish where tender kohlrabi and its fresh greens are cooked in aromatic spices like fennel and ginger. A simple, comforting side that pairs perfectly with steamed rice.
Baby potatoes are deep-fried until golden and then simmered in a rich, tangy yogurt-based gravy. Flavored with fennel, ginger powder, and Kashmiri chilies, this dish is a true taste of the valley.
