Spicy Kashmiri Turnips – Gogji Rogan Josh is a traditional Kashmiri dish made from turnips, a few spices and yogurt. It is an easy-to-prep, classic comfort food. Kashmiri pandits make it regularly.
So, there is no chopping of onions, tomatoes etc here. Moreover, It is made with some whole spices, turnips, ground spices (mainly fennel, cumin, red chili powder, and ginger), and a little bit of yogurt. It is that easy! Personally, I cook a lot of different cuisines and honestly, Kashmiri food is one of the easiest to make. So even though the name Rogan Josh sounds fancy and hard to make, believe me it isn’t!
How do I make Spicy Kashmiri Turnips – Gogji Rogan Josh?
Prep – First we will rinse and chop the turnips. Firstly, slice off both ends of the turnip with a medium to large knife. Second, peel the turnips with a vegetable peeler or small paring knife. Further cut them into round shapes and/or wedge shapes with about 1 to 1.5 inch thickness. Set aside.
Cook Spicy Kashmiri Turnips – Gogji Rogan Josh –
First in a medium pressure cooker, heat oil over high heat. Second add in cumin seeds and asafoetida. Third when the cumin seeds splutter add in chopped turnips and let it saute for 2 to 3 minutes. Keep stirring intermittently. Further add in salt, grated ginger, Kashmiri Chili powder, ground cumin and 1/4 cup water. Stir well.
Furthermore add in ground fennel, ground ginger, and whipped yogurt. Stir well. Next add in 1 cup water, 2 cloves , and 1 black cardamom pod. Let the water come to boil. Then, close the pressure cooker lid and cook until 3 whistles or 3 to 4 minutes. Further lower the heat and let it cook for another 4 minutes. Turn off the heat and let the pressure release naturally.
If there is extra liquid you can turn on medium heat after opening the lid and let some water evaporate.
You can also make this recipe in the Instant Pot
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Moreover, try some of our other recipes
Kashmiri Tomato Eggplant Curry – Tamatar Wangun
Kashmiri Haak Aloo – Instant Pot Kale and Potato Curry
Swiss Chard Curry – Instant Pot Kashmiri Haak
Spicy Kashmiri Turnips – Gogji Rogan Josh
Ingredients
- 1 pound turnips (2 medium turnips) (2.5 cups chopped)
- 4 tbsp oil of choice
- 1/3 tsp cumin seeds (jeera)
- 1/4 tsp asafoetida (heeng)
- 1/2 tsp salt
- 1/2 tsp fresh ginger (grated) (optional)
- 1 tbsp kashmiri chili powder
- 1 and 1/4 cup water (divided)
- 1/4 tsp ground cumin (jeera powder)
- 1/2 tbsp ground fennel (saunf powder)
- 1/2 tsp ground ginger (sonth)
- 1/4 cup yogurt at room temperature (whisked)
- 2 whole cloves (laung)
- 1 whole black cardamom pod (kali elaichi)
Instructions
Prep
- First we will rinse and chop the turnips. Slice off both ends of the turnip with a medium to large knife. Peel the turnips with a vegetable peeler or small paring knife. Further cut them into round shapes and/or wedge shapes with about 1 to 1.5 inch thickness. Set aside.
- Whisk the room temperature yogurt well.
Cook
- In a medium pressure cooker, heat oil over high heat.
- Add in cumin seeds and asafoetida. When the cumin seeds splutter add in chopped turnips and let it saute for 2 to 3 minutes. Keep stirring intermittently.
- Further add in salt, grated ginger, Kashmiri Chili powder, ground cumin and 1/4 cup water. Stir well.
- Add in ground fennel, ground ginger, and whipped yogurt. Stir well. Next add in 1 cup water, 2 cloves , and 1 black cardamom pod. Let the water come to boil.
- Close the pressure cooker lid and cook until 3 whistles or 3 to 4 minutes. Further lower the heat and let it cook for another 4 minutes. Turn off the heat and let the pressure release naturally. If there is extra liquid you can turn on medium heat after opening the lid and let some water evaporate.
Instant Pot Version
- Select saute on the instant pot and follow up to step 4. However, reduce the water from 1 cup to 3/4 cup.
- Close the lid and select manual for 6 minutes. When cooking is complete use quick pressure release.
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