How much cooking time?

525 min — 480 min prep, 45 min cooking.

Rajma Gogji

Name: Rajma Gogji
Prep time: 480 min
Cook time: 45 min
Total time: 525 min
Yield: 6 servings
Cuisine: Jammu & Kashmir Indian
Ingredients: 2tbsp Coriander Leaves; 1tsp Ginger; 0.5tsp Turmeric Powder; 1tsp coriander powder; 2piece Tomato; 200g Turnip; salt; 250g kidney beans; 1tsp Red Chilli Powder (Lal Mirch); 2tbsp oil; 0.5g Asafoetida; 1tsp Cumin Seeds

Red kidney beans with turnips in Kashmiri spice gravy. Winter staple combining rajma with local gogji.

People also search this as rajma shalgam, gogji rajma, rajma turnip.

Time 525 min · Serves 6 · 204 kcal · Kashmir Valley, Jammu & Kashmir

Ingredients

Garnish

Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)

Main

Ginger — 1 tsp (ground)
Turmeric Powder — 0.5 tsp (ground)
coriander powder — 1 tsp (ground)
Tomato — 2 piece (chopped)
Turnip — 200 g (chopped)
salt (optional) (whole)
kidney beans — 250 g (whole)
Red Chilli Powder (Lal Mirch) — 1 tsp (ground)

Tempering

oil — 2 tbsp (whole)
Asafoetida — 0.5 g (ground)
Cumin Seeds — 1 tsp (whole)

Method

Soak the kidney beans (rajma) in water for 6-8 hours or overnight; drain before cooking.
Peel the turnips (gogji) and cut into thick chunks; keep aside.
Heat oil in a kadhai; add cumin seeds and let them sizzle, then add asafoetida (hing).
Add grated ginger and chopped tomato; cook until the tomato softens and releases oil.
Add turmeric, red chilli powder and coriander powder; stir for a minute so the spices do not burn.
Add the soaked kidney beans, turnip chunks and enough water to cover; pressure cook or simmer covered until both the rajma and turnip are completely tender (about 40-45 minutes).
Mash a few beans lightly against the side of the pan to thicken the gravy; adjust salt.
Garnish with coriander leaves and serve hot with steamed rice.

Common questions

How many calories in one plate of Rajma Gogji?: 204 kcal per plate.
How much cooking time?: 525 min — 480 min prep, 45 min cooking.