Authentic Kashmiri Rajma Shalgam Recipe Blend of Turnip and Kidney Beans | Traditional razma gogj

Kashmiri cuisine is known for its rich flavors, aromatic spices, and hearty dishes that bring warmth, especially during the cold winter months. One such comforting and traditional dish is Kashmiri Rajma Shalgam, also known as Rajmah Gogji—which is a delicious combination of kidney beans (rajma) and turnips (shalgam). This Kashmiri Razma Gogji, is one of the authentica must-try for anyone who loves wholesome and flavorful food.

The pairing of turnip and kidney beans might seem unusual to those unfamiliar with Kashmiri cuisine, but it is a beloved combination in the region. The mild sweetness of turnips perfectly complements the deep, earthy flavors of rajma, creating a great balance and satisfying taste. Cooked slowly with traditional Kashmiri spices, this dish develops a rich taste that pairs beautifully with steamed rice.

Video recipe of How to make kashmiri razma gogji

You can check out few more Dal recipes – Kashmiri Rajma Masala, Authentic Sambar, Punjabi Rajma Masala Curry, Kadai Chole

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Recipe card of traditional rajmah gogji

Ingredients :- ( Serves 6 )

• 500 gm Rajma / Razma
• 1 kg Turnips / Shalgum
• 3 tbsp Mustard Oil / Sarso tel
• Salt to taste
• 2 tsp Kashmiri red chilli powder
• 1/2 tsp Dry Ginger powder / Saunth
• 2-4 Dry Red chillies
• 1/4 tsp Asafoetida / Hinge
• 2-3 Cloves / Loung

Method:-

1. Rinse and keep Rajma immersed in Water overnight with Salt added.
2. Pressure cook for 5 minutes with 2 cups of more Water added till Rajma gets soft..
3. Cut Turnip into four big portions.
4. In a Kadai heat Oil and after Oil smokes out keep seeing heat low add Asafoetida.
5. Now add the cut Turnip pieces and fry over medium-high stirring occasionally till Turnip starts changing colour.
6. In between add Salt and Cloves.
7. When the colour of Turnip slightly changes to golden put heat low adding red chilli powder and dry red chillies.
8. Mix and then add all mixed ingredients of Kadai in pressure cooker.
9. Pressure cook 5 minutes after adding Turnip.
10. It’s ready serve hot with Rice.

Note

• Rajma should be soft but not mashy
• Good quality Turnip should be white inside.