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Gogji razma
گوگجی راز ما (gogji razma): Kashmiri kidney beans with turnips, fennel and dried ginger
In the Kashmir valley, gogji razma is a winter comfort dish, made in heavy pots when turnips are sweet after the first snow and dried beans from Bhaderwah fill the store. Red kidney beans and turnip chunks simmer in a thin, red gravy flavoured with mustard oil, ground fennel, dried ginger and Kashmiri chilli, without any onion or tomato. Serve with a modest bowl of rice or a millet roti and a green salad. It is suitable as part of a balanced diet. About 300 kcal and 38 g carbohydrate per portion. The usual mistake is slow-cooking dried kidney beans without boiling them hard first; raw kidney beans are unsafe, so soak them overnight and boil hard for 10 minutes before simmering. Chef's tip: add the turnips only when the beans are almost soft, so they keep their shape and sweetness.
- Total time
- 90 min
- Difficulty
- medium
- Serves
- 4
Ingredients
- 9 oz dried red kidney beanssoaked overnight and drained
- 6 ¼ cups water
- 2 tbsp mustard oil
- 3 cloves
- 1 ⅛ in cinnamon stick
- 2 tsp Kashmiri chilli powder
- ½ tsp ground turmeric
- 2 tsp ground fennel
- 14 oz turnipspeeled, 3 cm chunks
- 1 ¼ tsp salt
- ¼ tsp Kashmiri garam masala (optional)
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Method
0/6 doneStep 1: Put 9 oz dried red kidney beans in a large pot with 6 ¼ cups water. Bring to the boil and boil hard, uncovered, for 10 minutes; this step makes kidney beans safe.
12 minStep 2: Lower the heat and simmer partly covered for 40 minutes, until the beans are almost soft (or pressure-cook for 15 minutes after the hard boil).
40 minStep 3: Meanwhile, heat 2 tbsp mustard oil in a frying pan until it just smokes, cool for a minute, then add 3 cloves, 1 black cardamom and 1 ⅛ in cinnamon stick over a medium heat.
3 minStep 4: Take the pan off the heat and stir in 2 tsp Kashmiri chilli powder and ½ tsp ground turmeric with 3 tbsp water so they don't burn. Add 2 tsp ground fennel and 1 tsp ground dried ginger (sonth).
1 minStep 6: Sprinkle with ¼ tsp Kashmiri garam masala if using and serve hot.
Nutrition per serving
- Calories
- 300 kcal
- Protein
- 16 g
- Carbs
- 38 g
- Fat
- 8 g
- Fibre
- 14 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does gogji razma take?
- About 90 minutes in total: 15 minutes to prepare and 75 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of cloves?
- Ground cloves, ¼ tsp for every 3 whole cloves.
- What can I use instead of black cardamom?
- Green cardamom, same number, with a pinch of smoked paprika (for the smoky note).
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