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A rustic and aromatic Kashmiri dry curry featuring sweet turnips and caramelized onions, spiced with fennel and ginger. This simple, home-style dish is a perfect side that brings the unique flavors of the valley to your table.
For 4 servings
Prepare Vegetables
Fry the Turnips
Sauté Onions and Spices
A rustic and aromatic Kashmiri dry curry featuring sweet turnips and caramelized onions, spiced with fennel and ginger. This simple, home-style dish is a perfect side that brings the unique flavors of the valley to your table.
This kashmiri recipe takes 45 minutes to prepare and yields 4 servings. At 198.31 calories per serving with 2.32g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
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Combine and Simmer
Garnish and Serve
Add 1-2 medium-sized potatoes, cubed and fried along with the turnips, for a heartier version of the dish.
For a slight tang, add one finely chopped tomato after the onions have browned and cook until it turns soft and mushy before adding the powdered spices.
Add 1-2 slit green chillies along with the onions for an extra kick of heat.
Turnips are an excellent source of dietary fiber, which aids in digestion, promotes gut health, and helps maintain stable blood sugar levels.
The combination of fennel powder, dry ginger powder, and hing (asafoetida) is traditionally used in Indian cooking to improve digestion, reduce bloating, and alleviate gas.
Spices like turmeric (containing curcumin) and ginger have potent anti-inflammatory and antioxidant properties, which can help combat oxidative stress in the body.
Turnips are a good source of Vitamin C, an essential antioxidant that helps strengthen the immune system and protect the body against infections.
One serving of Khanda Gogji (approximately 175g) contains around 150-180 calories, primarily from the turnips and the mustard oil used for cooking.
Yes, Khanda Gogji is a healthy dish. Turnips are low in calories and a good source of Vitamin C and fiber. The spices used, like turmeric, ginger, and fennel, offer various health benefits, including anti-inflammatory and digestive properties.
While mustard oil provides the authentic Kashmiri flavor, you can substitute it with a neutral vegetable oil or ghee. However, the distinctive pungent taste will be missing.
Bitterness in turnips can be due to them being old or too large. Always choose fresh, young, and small to medium-sized turnips. Peeling them properly and frying them until golden brown also helps in reducing any bitter notes.
Leftover Khanda Gogji can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat it in a pan over low heat, adding a splash of water if it seems too dry.
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.
