Kashmiri Style Rajma Gogji Recipe – Kidney Beans & Turnip Curry

Kashmiri cuisine is characterised by the pungent flavour due to the use of mustard oil and whole garam masalas. It is rich and flavourful without including much spices. Although it mainly consists of meat dishes, it has a handful of vegetarian dishes which are cooked with unique spices. Course : Lunch Ingridients : 2 cups Kashmiri Rajma , washed and soaked overnight 1 Onion , slices 1 Tomato , finely chopped 3 cloves Garlic , finely chopped 1 inch Ginger , finely chopped 3 Turnips , cut into cubes 1 teaspoon Dry ginger powder 1 teaspoon Kashmiri Red Chilli Powder 1/4 teaspoon Turmeric powder (Haldi) 1 teaspoon Fennel Powder 1/4 teaspoon Kashmiri masala powder , (vaer) 2 tablespoons Mustard oil 2 Onion , slices, to garnish Salt , to taste Instructions To begin making Kashmiri Rajma Gogji Recipe, wash and soak the kashmiri rajma in warm water overnight.Heat a tablespoon of mustard oil in a pressure cooker pan and smoke it, add the onions and saute until it turns golden brown.Add the ginger and garlic and fry until it turns brown in colour.Add the tomatoes and saute until it becomes soft.Now, add the turmeric, red chilli, dry ginger and fennel powder and saute for a minute.Add the drained rajma into the pressure pan along with 4 cups of water.Add the vaer masala, season with salt, close the pressure cooker pan and cook until 4 whistles in low flame.Now, simmer for 40 minutes on low flame, and then switch off the flame and let the pressure release on its own.In the mean, smoke the remaining 1 tablespoon of mustard oil in a pan on medium heat and fry the cubes turnips until it turns golden and keep aside.Once, the rajma is cooked, put the pressure cooker back on the medium flame, add the fried turnip cubes and simmer for another 10 minutes before serving.Garnish with sliced onions and serve the Kashmiri Rajma Gogji Recipe along with steamed rice for a lazy weekend brunch along with salad. You can also serve it with Missi Roti Recipe and Lauki Raita Recipe.