Kashmiri Rajma Gogji

Exquisite Winter Delight to Satisfy Every Palate!

Syed Batool Andrabi

Kashmir, renowned for its breathtaking landscapes, is not only a paradise for nature enthusiasts but also a culinary haven.

Among the wide variety of Kashmiri dishes, The Rajma Gojji truly shines during the winter season in the union territory of Jammu and Kashmir.

Rajma Gojji holds a special place in the hearts and households of every Kashmiri. It is a dish that brings warmth and comfort during the harsh winter months. The combination of kidney beans (rajma) and turnips (gojji) creates a unique and flavorsome curry that is nothing short of a culinary masterpiece.

To prepare this delightful dish, you will need the following ingredients:

• 2 cups of Kashmiri rajma (kidney beans), washed and soaked overnight
• 1 onion, sliced
• 1 tomato, finely chopped
• 3 cloves of garlic, finely chopped
• 1 inch ginger, finely chopped
• 3 turnips, cut into cubes
• 1 teaspoon dry ginger powder
• 1 teaspoon Kashmiri red chili powder
• 1/4 teaspoon turmeric powder (haldi)
• 1 teaspoon fennel powder
• 1/4 teaspoon Kashmiri masala powder (vaer)
• 2 tablespoons of mustard oil
• 2 onions, sliced (for garnishing)
• Salt, to taste

Now, let’s dive into the cooking process:

1. Begin by washing and soaking the Kashmiri rajma in warm water overnight.
2. Heat a tablespoon of mustard oil in a pressure cooker pan and let it smoke. Add the sliced onions and sauté until they turn golden brown.
3. Add the finely chopped ginger and garlic to the pan and fry until they turn brown in color.
4. Now, add the finely chopped tomatoes and sauté until they become soft.
5. Mix in the turmeric powder, red chili powder, dry ginger powder, and fennel powder. Sauté the spices for a minute.
6. Drain the soaked rajma and add it to the pressure cooker along with 4 cups of water.
7. Season with vaer masala and salt, then close the pressure cooker and cook until you hear 4 whistles on low flame.
8. After 4 whistles, simmer the curry for 40 minutes on low flame. Then, switch off the flame and let the pressure release naturally.
9. While the rajma simmers, heat the remaining tablespoon of mustard oil in a separate pan over medium heat. Fry the cubed turnips until they turn golden brown and set them aside.
10. Once the rajma is cooked, put the pressure cooker back on medium flame and add the fried turnip cubes. Simmer for another 10 minutes before serving.
11. For the finishing touch, garnish the Rajma Gojji with sliced onions.

Serve the flavorful Kashmiri Rajma Gogji along with steamed rice. Its irresistible aroma and delightful taste will transport you to the breathtaking valleys of Kashmir, making it a truly memorable dining experience.

Indulge in the magic of Kashmiri cuisine, and let the Rajma Gojji warm your heart and satiate your taste buds this winter season!