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A traditional Kashmiri curry featuring tender kidney beans and sweet turnips cooked in an aromatic, fennel-spiced gravy. This hearty, no-onion-no-garlic dish is a unique and flavorful way to enjoy rajma, perfect with steamed rice.
For 4 servings
Pressure Cook the Rajma
Prepare the Kashmiri Spice Base (Tadka)
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A traditional Kashmiri curry featuring tender kidney beans and sweet turnips cooked in an aromatic, fennel-spiced gravy. This hearty, no-onion-no-garlic dish is a unique and flavorful way to enjoy rajma, perfect with steamed rice.
This kashmiri recipe takes 75 minutes to prepare and yields 4 servings. At 281.26 calories per serving with 12.15g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Turnips
Combine and Simmer
Finish and Serve
For a non-traditional but flavorful version, you can add one finely chopped onion and 1 tsp of ginger-garlic paste after the hing sizzles. Sauté until golden brown before adding the spice paste.
For a richer, creamier gravy, whisk 2 tablespoons of plain yogurt (curd) and add it to the spice masala. Cook on low heat, stirring constantly until oil separates, before adding the turnips.
You can substitute turnips with an equal amount of potatoes (aloo) or add carrots along with the turnips for a different flavor and texture profile.
Kidney beans are an excellent source of protein, which is essential for muscle repair, building tissues, and overall body function, making this a great meal for vegetarians and vegans.
The combination of rajma and turnips provides a significant amount of dietary fiber. This aids digestion, promotes gut health, prevents constipation, and helps in maintaining stable blood sugar levels.
This dish is a good source of potassium and magnesium, minerals vital for maintaining healthy blood pressure. The high fiber content also helps in managing cholesterol levels.
The unique Kashmiri spices used, such as fennel (saunf) and dry ginger (sonth), are traditionally known for their carminative and digestive properties, helping to reduce bloating and improve gut comfort.
This is a traditional Kashmiri Pandit style of cooking, which is often sattvic and omits onions and garlic. The unique flavor profile comes from aromatic spices like hing (asafoetida), fennel, and dry ginger powder.
Yes, it is a very healthy dish. It's rich in plant-based protein and fiber from the kidney beans, and turnips provide essential vitamins. The use of mustard oil and digestive spices like fennel and ginger adds further health benefits.
One serving of Kashmiri Rajma Gogji (approximately 1 cup or 395g) contains around 350-400 calories. The exact count can vary based on the type of rajma and the amount of oil used.
Yes, you can. Soak the rajma overnight, then cook it in a large, heavy-bottomed pot with a lid. It will take significantly longer, about 1.5 to 2 hours, to become tender. Ensure you add enough water to prevent it from drying out.
Small, dark red Jammu or Kashmiri rajma are ideal for this dish as they cook faster, have a thinner skin, and yield a creamier texture. However, you can use any type of red kidney bean available.
Leftover Rajma Gogji can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors often improve overnight. Reheat thoroughly on the stovetop or in the microwave before serving.