How do I know when the gogji is cooked properly?

The wedges should be tender enough for a knife to pass through easily, but they should still hold their shape and not turn mushy.

Why is my rajma still hard after cooking?

Rajma that is old or not soaked long enough can take much longer to soften. Cook until fully tender before adding to the gogji, or the curry will never feel finished.

Can I make Rajma Gogji ahead of time?

Yes, it reheats very well and often tastes better the next day as the turnips and beans absorb more of the spiced gravy.

What should I serve with Rajma Gogji?

Steamed rice is the most natural pairing, as it catches the light gravy and balances the earthy beans and mild sweetness of the turnips.

Can I skip mustard oil in this recipe?

You can use another oil if needed, but mustard oil gives the dish its distinctive sharp, earthy Kashmiri character, so the flavor will be less traditional.

Home / Recipes / kashmiri / Rajma Gogji

kashmiriMediumveganvegetariandairy freenut free

Rajma Gogji

RATING

4.3/5(28)

TASTE SCORE

8/10

A comforting Kashmiri-style curry where tender rajma and mild turnips simmer together in a lightly spiced gravy. The beans soak up the earthy sweetness of gogji, making it a homely dish that goes especially well with steamed rice.

PREP

15m

COOK

40m

SERVES

1 KATORI

483 cal

SERVINGS

METHOD · 8 STEPS

prep · ~1 min
Soak the rajma.
Wash the rajma well and soak it in enough water overnight. Drain before cooking.
pressure cook · ~35 min
Pressure cook the rajma.
1.Add soaked rajma, 3 cups water, and 0.25 tsp salt to a pressure cooker.
2.Cook on medium heat until the beans are fully tender, about 20 to 25 minutes after full pressure.
3.Let the pressure release naturally and keep the rajma with its cooking liquid.
TIPWell-cooked rajma should mash easily between your fingers; undercooked beans will not soften properly in the gravy.
prep · ~5 min
Prepare the gogji.
Peel the gogji and cut them into medium wedges so they hold their shape while simmering.
saute · ~5 min
Cook the spices and gogji.
1.Heat mustard oil in a pan until hot, then lower the heat slightly.
2.Add asafoetida and stir for a few seconds.
3.Add fennel powder, ginger powder, red chili powder, and turmeric powder.
4.Add the gogji right away and mix well to coat with the spices.
TIPDo not let the powdered spices sit in the hot oil for long or they can burn and turn bitter.
simmer · ~12 min
Simmer the gogji until almost tender.
Add 1 cup water and the remaining 0.25 tsp salt. Cover and cook on low heat for 10 to 12 minutes, until the gogji is nearly cooked but not falling apart.
simmer · ~10 min
Add the rajma and finish the curry.
1.Pour the cooked rajma along with its cooking liquid into the pan.
2.Mix gently so the gogji stays intact.
3.Simmer uncovered for 8 to 10 minutes until the flavors come together and the gravy lightly thickens.
rest · ~5 min
Let the curry rest for 5 minutes.
serve
Serve hot with steamed rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Cook the rajma until a bean crushes easily between your fingers; firm beans stay chalky in the gravy.
2
Heat the mustard oil until it just smokes lightly, then reduce the heat before adding hing and powdered spices.
3
Add the turnips immediately after the spices so the fennel and ginger powders do not scorch in the oil.
4
Cut the gogji into medium wedges; small pieces will break down before the rajma and gravy finish simmering.
5
Simmer the final curry uncovered so the rajma starch lightly thickens the gravy without mashing the turnips.
6
Let the dish rest for 5 minutes before serving; the turnips absorb the spiced liquid and the gravy settles.
7
This curry tastes even better the next day, but reheat gently so the gogji stays intact.