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A unique and aromatic Kashmiri curry where tender kidney beans meet the subtle sweetness of turnips. Flavored with fennel and ginger powder, this dish offers a comforting and authentic taste of the valley, best enjoyed with steamed rice.
For 4 servings
Prepare and Cook the Rajma
Sauté Turnips and Spices
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A unique and aromatic Kashmiri curry where tender kidney beans meet the subtle sweetness of turnips. Flavored with fennel and ginger powder, this dish offers a comforting and authentic taste of the valley, best enjoyed with steamed rice.
This kashmiri recipe takes 75 minutes to prepare and yields 4 servings. At 314.46 calories per serving with 12.34g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine and Simmer
Finish and Serve
Add 1 cup of thinly sliced and fried lotus stem (Nadru) along with the turnips for an extra layer of texture and flavor, another Kashmiri classic.
Add 1-2 slit green chilies along with the turnips for an extra kick of heat.
For added protein, you can add 150g of pan-fried paneer cubes during the last 5 minutes of simmering.
Kidney beans are a powerhouse of protein, essential for muscle repair, growth, and overall body function, making this dish a great option for vegetarians and vegans.
Both kidney beans and turnips are rich in dietary fiber, which promotes healthy digestion, helps regulate blood sugar levels, and contributes to a feeling of fullness, aiding in weight management.
The traditional Kashmiri spices used, such as hing (asafoetida), fennel powder, and dry ginger powder, are well-known for their digestive properties, helping to prevent bloating and indigestion.
The spices, particularly turmeric and Kashmiri red chili powder, along with turnips, provide a good dose of antioxidants that help combat oxidative stress and inflammation in the body.
Yes, Gogji Rajma is a very healthy dish. It's rich in plant-based protein and dietary fiber from kidney beans, which aids digestion and promotes satiety. Turnips are low in calories and provide essential vitamins and minerals. The use of spices like ginger and fennel also offers digestive benefits.
One serving of Gogji Rajma (approximately 1 cup or 365g) contains around 330-350 calories. The exact count can vary based on the amount of oil used and the size of the serving.
The primary difference lies in the flavor profile and consistency. Kashmiri Rajma, like this dish, uses fennel and dry ginger powder, has a thinner gravy, and omits onions, garlic, and tomatoes. Punjabi Rajma is tomato-based, thicker, and heavily flavored with onion, garlic, ginger, and garam masala.
Yes, but it will take much longer. Cook the soaked rajma in a large, heavy-bottomed pot with a lid. Bring to a boil, then reduce to a simmer and cook for 1.5 to 2 hours, or until the beans are completely tender. You may need to add more hot water during cooking.
For the most authentic Kashmiri flavor, mustard oil is highly recommended. However, if you don't have it or dislike the taste, you can substitute it with a neutral vegetable oil or ghee. The final taste will be slightly different.