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Rajma Shalgam

Rajma Shalgam, known as Rajma Gogji in Kashmiri, is a special winter recipe from the land of Kashmir. It is prepared with Kashmiri red kidney beans and turnip. This vibrant and delicious gravy, infused with the flavors of Kashmiri masala, pairs exceptionally well with rice.

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INGREDIENTS

Serves: 4-6

  • Rajma

  • Turnips (Shalgam)

  • Oil

  • Cumin Seeds

  • Kashmiri Red Chili Powder

  • Fennel Powder

  • Ginger Powder

  • Asafetida Powder

  • Ver Masala

  • Salt

250 gms

4-5

6 tbsp

½ tsp

1 tsp

1 tsp

¼ tsp

A pinch

½ tsp

To taste

RECIPE

STEP 01

Soak the kidney beans (Rajma) in water with 1/4 tsp of salt and set them aside for 6-8 hours.

STEP 02

In a pressure cooker, cook the soaked kidney beans over medium heat for 45 minutes until they are tender but not mushy. Set them aside.

STEP 03

Take medium-sized turnips, peel and cut it into 4 pieces.

STEP 04

Heat oil in a pan, then add asafetida and cumin seeds.

STEP 05

Add the turnips to the hot oil and fry them until they turn golden brown.

STEP 06

Add a bit of water, red chili powder, ginger powder, and fennel powder. Stir well.

STEP 07

Combine this turnip mixture with the cooked rajma. Add "ver masala" and let it simmer on low heat for 15 minutes.

STEP 08

Serve the dish hot alongside rice.

Sprinkling salt on food in pan
Mom's Cooking Secret
  • Avoid excessive stirring of rajma and shalgam, as it may cause the shalgam to break and the rajma to become mushy.
  • Infuse the dish with extra flavor by adding 1-2 cloves to the oil before adding the turnips.
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