Kashmiri Style Rajma Gogji Recipe - Kidney Beans and Turnip Curry Step By Step

To begin making Kashmiri Rajma Gogji preparation guide, wash and soak the kashmiri rajma in toasty liquid overnight.bring to temperature a tablespoon of mustard cooking oil in a pressure cooker wok and smoke it, mix in the onions and saute until it turns golden brown.mix in the ginger and garlic and sauté until it turns brown in colour.mix in the tomatoes and saute until it becomes soft.Now, mix in the turmeric, red chilli, dehydrated ginger and fennel dusting masala condiment and saute for a minute.mix in the drained rajma into the pressure wok along with 4 cups of liquid.mix in the vaer masala, masala condiment with table salt, close the pressure cooker wok and prepare until 4 whistles in low flame.Now, bubble gently for 40 moments on low flame, and then switch off the flame and let the pressure release on its own.In the mean, smoke the remaining 1 tablespoon of mustard cooking oil in a wok on medium bring to temperature and sauté the cubes turnips until it turns golden and keep aside.Once, the rajma is cooked, put the pressure cooker back on the medium flame, mix in the fried turnip cubes and bubble gently for another 10 moments before serving.top with sliced onions and dish up the Kashmiri Rajma Gogji preparation guide along with steamed rice for a lazy weekend brunch along with salad.

You can also dish up it with Missi Roti preparation guide and Lauki Raita preparation guide.