Razmah gogjje, once again.

Yes yes I know there’s a red kidney bean with turnips recipe up on here already, but bear with me and you’ll see why all of us need this updated version in our lives. Ahem.

So the last recipe I put up here, while amazing and everything, I think I was in a bit of an experimental phase with adding tomatoes, some extra spices etc to some Kashmiri recipes.

Not anymore. Lol. So this is your classic Kashmiri razmah gogjje recipe. No tomatoes. And I’ll talk you through steps if you want to make it without shallots/ garlic too – like the Kashmiri pandit version.

Shall we?

Uff.

Ingredients:

1 cup Kashmiri red kidney beans – washed and drained thoroughly, at least thrice, and then soaked in plenty of water for at least 6-8 hours.

2-3 medium turnips – washed, peeled, quartered.

1-2 small shallots – peeled, washed, sliced.

3-4 cloves of garlic – peeled, washed.

Spices

2-3 green cardamom pods

1- black cardamom

1 inch piece of cassia

1 tsp turmeric powder

1-2 tsps fennel powder

1 tsp Kashmiri chilli powder

Salt. And oil.

Method:

So first of all what we’ll do is drain our soaked razmah then rinse it in fresh water, say a couple of times. Now add this to a wide thick bottomed pan (or a pressure cooker depending on your views on slow cooking/ the energy crisis/ cost of living crisis etc. Ahem). Add fresh garlic, turmeric, fennel powder and some salt. Go easy with the salt at this stage, because, well, you’ll see. Add enough water to your pan that all your razmah is covered by about a couple of inches of H2O.

Now put the pan on a high heat and bring it to boil. Cover and simmer till razmah is cooked through and soft, usually an hour or two (alternately 4-5 whistles, about 25 minutes, in a pressure cooker and bob’s your uncle!).

Now while our razmah is doing its thing, let prep the turnips shall we?

Take another wide thick bottomed pan – a frying pan, your cast iron skillet, whatever works – heat the pan up and add a good glug of oil. When the oil is hot add your turnips, preferably in a single layer, stir carefully to make sure they’re all coated with oil. After frying them on high heat for a couple of minutes, sprinkle a little salt over them, cover and bring the heat right down.

What we’re trying to do is make the turnips sweat so they release water and cook in their own juices. Once the water has dried up, fry for a couple more minutes till your turnips are a lovely golden colour. Use a slotted spoon to remove them from the pan.

Now in the same pan add your whole spices. Fry for a couple of minutes till fragrant. Then add the shallots. Fry till soft and beginning to take on colour. Then add your powdered spices – turmeric, fennel, chilli – and fry for another couple of minutes. Add a splash of water to bring it all together. Once that’s cooked down – a couple of minutes – return the turnips to the pan. Stir carefully coating turnips with the spices. Add a bit of water. Bring to boil. Cover and simmer for a couple of minutes.

Then add all this cooked turnip loveliness to your cooked razmah. Stir well. Mush up some razmah and some turnips into the gravy for extra loveliness. Add water if you need to fix consistency. Check for salt. Bring to boil, simmer for five or so minutes. Garnish with handful of fresh coriander.

And uff. I hope you remembered the rice? Yes? Good.

Dive right in 😎.