How to make Gobhi Mushroom Chilli Fry -

Red kidney beans cooked with turnips

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Red kidney beans (rajma) (राजमा), Salt (नमक)

Cuisine : Kashmiri

Course : Main Course Vegetarian

For more recipes related to Gobhi Mushroom Chilli Fry checkout Rajma Rasmisa, Rajma Masala, Rajma Chawal-SK Khazana. You can also find more Main Course Vegetarian recipes like Masaledaar Tofu Bhurji Baked Spinach & Potato Delight Mushroom Matar in Coconut Masala-Cook Smart Kaikari Ishtew

Gobhi Mushroom Chilli Fry

Gobhi Mushroom Chilli Fry Recipe Card


Kashmiri food carries with it a delicious nip of all things hot and spicy.  It is a rich tapestry of Indian, Iranian, Afghani and Central Asian styles of cooking. 
Kashmiri cuisine has some vantage ingredients: that is dry ginger, fennel, red chillies, curds and mustard oil. Even though it is dominated by non-vegetarian fare, the vegetarian delicacies manage to carve a niche for themselves.  One of the typical ingredients in a lot of Kashmiri delicacies is the Kashmiri ver which is a doughnut-shaped cake of ground spices with a strong and pungent aroma. And yes how can one forget the scent of saffron, which forms an important part of this cuisine. 
Riffling through the books of history one discovers that it was the invasion by Timur in 15th century that left a legacy of Kashmiri cuisine. With time there was an influx of skilled workers as also cooks from Samarkand whose descendants came to be known as Wazas or the master chefs of Kashmir. Wazwan is a unique concept in the world of Kashmiri cooking. Other influences are that of the Muslim and Rajput styles of cooking. A fantastic blend of all these is witnessed in the ultimate formal Muslim banquet called the Wazwan.

Prep Time : 7-8 hour

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Gobhi Mushroom Chilli Fry Recipe

  • Red kidney beans (rajma) 1 cup

  • Salt to taste

  • Turmeric powder 1/4 teaspoon

  • Soda bicarbonate a pinch

  • Turnips (shalgam) 250 grams

  • Red chilli powder 1 1/2 teaspoons

  • Asafoetida 1/4

  • Oil 2 tablespoons

  • Cumin seeds 1 teaspoon

  • Dry ginger powder (soonth) 1/2 teaspoon

  • Aniseed (saunf) powder 1 tablespoon


Step 1

Soak rajma in four to five cups of water overnight. Drain and pressure-cook the same with salt, turmeric powder, soda bi-carbonate and two cups of water till soft. Scrape, wash and cut turnips into one inch sized pieces. Mix red chilli powder with two tablespoons water and keep aside.

Step 2

Mix asafoetida in one teaspoon of water and keep aside. Heat oil in a vessel, add cumin seeds and when they change colour add the turnips and sauté for five minutes. Add the red chilli water, asafoetida water, dry ginger powder, aniseed powder, salt, half cup of water and cover and cook till the turnips are tender.

Step 3

Add the cooked rajma with the stock and simmer on low heat for ten minutes. Adjust seasoning. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.