Kashmiri Rajma Shalgam – Instant Pot Kidney Beans and Turnip – Rajma Gogji
Healthy, delicious and full of protein this Kashmiri Rajma Shalgam – Instant Pot Kidney Beans and Turnip recipe is just perfect for dinner and easy to prepare too! This dish is low in fat and high in flavor. The turnip adds a great texture and flavor to the beans. A perfect one-pot wonder for a weekday supper.
Kashmiri rajma shalgam doesn’t require onions or tomatoes. All you need are the regular Kashmiri spices: ground fennel, ground ginger, asafoetida (heeng), kashmiri chili powder , cumin seeds (jeera) and garam masala.
Kashmiri’s call Rajma Shalgam as Rajma Gogji. It is a perfect comfort food.
What kidney beans do I use fo Kashmiri Rajma Shalgam – Instant Pot Kidney Beans and Turnip – Rajma Gogji?
Kashmiri’s typically use dried red kidney beans, either small or large. In India, my family buys Rajma from Jammu, a city in North India. Rajma from Jammu are typically small in size. The Mexican small red kidney beans look similar to those. I have used Kashmiri Rajma found in the Indian grocery stores. They are called Kashmiri rajma and are small and dark red/maroon. I rinse and soak these overnight and discard the water in the morning.
How do I make this recipe?
It is very simple. Rinse the kidney beans a few times. Soak 1 cup of dry red kidney beans in 3 cups of water for at least 6 to 8 hours. I typically soak them overnight.
When you are ready to cook, rinse and peel the turnip. Cut the top and bottom edges and discard. Cut the turnip into cubes, roughly 4 to 5 inch each pieces each. I typically cut about 6 to 8 pieces depending on the size of the turnip.
Drain all the water out from the kidney beans.
Firstly, select sauté on the instant pot. Further, add oil to the pot. When the pot is hot add cumin seeds and asafoetida. Furthermore, when the cumin seeds splutter add in Kashmiri chili powder and 1/4 cup water. Additionally, keep stirring for about 30 seconds to a minute.
Next add in ground fennel, ground ginger, garam masala, whole cloves, salt, baking soda and mix well.
Furthermore add the red beans and 1 and 3/4 cup water. Stir well. Finally, close the pressure sealing valve and select manual/high pressure for 50 minutes, if using Kashmiri Rajma and 35 minutes if using Mexican rajma. Quick release the pressure. Open the lid and add in turnips. Mix well.
Close the lid, seal the valve, and select manual/high pressure for 7 minutes. When 7 minutes are up quick release the pressure and transfer to a serving bowl.
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Kashmiri Rajma Shalgam – Instant Pot Kidney Beans and Turnip
- 1 cup dried small red kidney beans (Kashmiri red small rajma) (washed and soaked in 3 cups of water overnight)
- 1 turnip (roughly 1.5 cups when chopped)
- 1/3 cup oil of choice
- 1 tsp cumin seeds (jeera)
- 1/2 tsp asafoetida (heeng)
- 1 tbsp kashmiri chili powder
- 2 cups water (divided)
- 2.5 tsp ground fennel (saunf powder)
- 1 and 1/4 tsp ground ginger (sonth)
- 1 and 3/4 tsp salt
- 1/2 tsp garam masala
- 2 whole cloves (laung)
- 1/2 tsp baking soda (not required but recommended)
- Wash and soak the kidney beans overnight in 3 cups water. Discard the water that was used to soak the beans overnight before cooking.
- When ready to cook, rinse and peel the turnip. Cut the top and bottom edges and discard. Chop it into 4 to 5 inch cubes. Set aside in a plate.
- Select sauté on the instant pot and adjust to normal.
- Add oil to the pot. When the oil is hot add the cumin seeds and asafoetida.
- When the cumin seeds splutter add in Kashmiri chili powder and 1/4 cup water. Additionally, keep stirring for about 30 seconds to a minute.
- Add in ground fennel, ground ginger, salt, garam masala, whole cloves, baking soda and mix well. Furthermore add the red beans and 1 and 3/4 cup water. Stir well.
- Finally, close the pressure sealing valve and select manual/high pressure for 50 minutes, if using Kashmiri Rajma and 35 minutes if using Mexican rajma.
- When cooking is complete, use quick release to depressurize. Open the lid. Add the chopped turnips into the pot and stir well.
- Secure the lid on the pot and close the pressure-release valve. Select manual and cook at high pressure for 7 minutes. when done quick release the pressure and open the lid.
- Transfer to a serving bowl.
- Enjoy with steamed rice.
- This recipe has been tried on a 6-quart instant pot. The proportions may vary depending on the size of the instant pot you choose to use.
- Most of the spices/ingredients are available in the Indian grocery store or on Amazon.
- Kashmiri red chili powder instantly imparts a vibrant red color to any dish and is not very spicy.
- This dish is not very spicy. On a scale of 1 to 5, I would place it at 2.5. It is supposed to be very flavorful.
- Baking soda is recommended to soften the beans and reduce the pressure cooking time. I live in an area where the water is hard and it takes a very long time for the beans to soften in hard water. Kashmiri beans take longer than normal to soften so I would highly recommend using baking soda for this recipe.
- You can add the garam masala in the end after the rajma is cooked instead of putting it with all the spices. I personally, like to throw all the spices in together.
- If you dont have Kashmiri rajma, you can use mexican red kidney beans.
- Some people like to sauté the turnips separately and then pressure cook them. I have eliminated that step and pressure cooked them directly.