How to make Gogi Rajma -

Red kidney beans cooked with turnips

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Red Kidney Beans, Turnips (शलजम)

Cuisine : Indian

Course : Main Course Vegetarian

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For more recipes related to Gogi Rajma checkout Rajma Rasmisa, Pungent Feijoada, Rajma With Coconut Milk, Rajma Masala . You can also find more Main Course Vegetarian recipes like Mushroom Do Pyaza Goan Style Soya Keema Matar Mirchi Mushroom Stir Fried Vegetables

Gogi Rajma

Gogi Rajma Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 7-8 hour

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Gogi Rajma Recipe

  • Red Kidney Beans 1 cup

  • Turnips 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 teaspoon

  • Oil 2 tablespoons

  • Cumin seeds 1 teaspoon

  • Dry ginger powder (soonth) 1/2 teaspoon

  • Aniseed (saunf) powder 1 tablespoon

Method

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.

Step 2

Mix red chilli powder with two tablespoons water and keep aside. 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.

Step 3

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. 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 www.sanjeevkapoor.com 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.