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Hearty Kashmiri kidney beans and tender turnips simmered in a fragrant, fennel-spiced gravy. This rustic and comforting dish brings a unique flavor from the mountains of Kashmir, perfect with steamed rice.
For 4 servings
Pressure Cook the Kidney Beans
Sauté the Turnips
Prepare the Masala Base
Hearty Kashmiri kidney beans and tender turnips simmered in a fragrant, fennel-spiced gravy. This rustic and comforting dish brings a unique flavor from the mountains of Kashmir, perfect with steamed rice.
This kashmiri recipe takes 75 minutes to prepare and yields 4 servings. At 308.12 calories per serving with 13.22g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook the Spices and Tomatoes
Combine and Simmer
Finish and Serve
You can use parsnips or kohlrabi instead of turnips for a similar texture with a slightly different sweet, earthy flavor.
For a spicier version, add 1-2 slit green chillies along with the onions during the sautéing step.
To make the gravy richer and creamier, stir in 1 tablespoon of fresh cream or cashew paste during the last 5 minutes of simmering.
To save time, use canned kidney beans. Drain and rinse them well, and add them in Step 5, simmering for at least 20 minutes to absorb the flavors.
Kidney beans are an excellent source of protein, which is essential for building and repairing tissues, muscle maintenance, and overall body function.
The combination of kidney beans and turnips provides a significant amount of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Spices like turmeric, ginger, and garlic have anti-inflammatory and antioxidant properties that help strengthen the immune system and protect the body from infections.
Turnips are a good source of Vitamin K and calcium, both of which are crucial for maintaining strong and healthy bones.
One serving of Rajma Gogji contains approximately 320-350 calories, depending on the amount of oil used and serving size. It's a balanced meal with protein, carbs, and fiber.
Yes, Rajma Gogji 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 spices. It supports digestive health and provides sustained energy.
Absolutely. You can cook the soaked kidney beans in a large pot on the stovetop. It will take significantly longer, about 1.5 to 2 hours, for the beans to become fully tender. Ensure you have enough water and check them periodically.
This dish pairs perfectly with fluffy steamed basmati rice, which is the traditional accompaniment. It also goes well with jeera rice, roti, or naan.
Yes, you can use one 15-ounce can of kidney beans. Drain and rinse them thoroughly to remove excess sodium. Add them in Step 5 and simmer for at least 20 minutes to allow them to absorb the flavors of the gravy.
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.
