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.

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.