Razma gogji
Razma gogji, from above
VegVeganKashmir

Razma gogji

Kidney beans and turnips in a fennel and dry ginger gravy. Kashmiri winter warmth.

60 minTime
13 gProtein each
mediumSpice
8hPlan ahead. Soak for 8 hours first; the 60 minutes come after.
Winter beans1 chapter · 1 min read

Make it your way

Grandma's wayKashmiri razma, turnip and mustard oil.
The original
273kcalsame
13 gproteinsame
16 gfibresame
60minutessame

Razma gogji as Kashmiri homes make it.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Rajma, dry (dried red kidney beans)1 cup, soaked overnight
Turnip3 medium, quartered
Mustard oil2 tbsp
Asafoetidaa pinch
Kashmiri chilli powder1 tbsp
Dry ginger powder (ground ginger)1 tsp
Fennel seeds1½ tsp, powdered
Turmeric (ground turmeric)¼ tsp
Cumin seeds½ tsp
Whole spices2 cloves, 1 cardamom
Water3½ cups
Saltto taste

Method

4 steps
  1. 1Pressure cook kidney beans with water and salt for 6 whistles. Let the pressure release naturally.
  2. 2Fry turnips in mustard oil until golden.
  3. 3Add asafoetida, cumin, whole spices, then chilli in water, turmeric, fennel and dry ginger.
  4. 4Add the beans with liquid and simmer until thick.
Serve it like this

Serve hot over steamed rice with a spoon of mustard oil pickle.

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Make it a meal

What goes with Razma gogji: a bread or rice, a side, something to drink and something sweet.

Bread or rice Kashmiri girda150 min
Bread or rice Jeera rice30 min
On the side Kashmiri haak25 min
On the side Doon chetin10 min
To drink Kashmiri kahwa15 min
Something sweet Shufta40 min
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