Best 3 Kashmiri Style Kidney Beans With Turnips Recipes
Prepare to embark on a culinary journey to the heart of Kashmir with our delectable Kashmiri-style kidney beans with turnips recipe. This traditional dish, also known as Rajma Turnip, is a harmonious blend of flavors and textures that will tantalize your taste buds. The star ingredients, kidney beans and turnips, are simmered in a rich gravy infused with aromatic spices, creating a hearty and comforting meal. Alongside this main course, we present two additional gems: a refreshing cucumber raita, perfect for balancing the spicy notes of the Rajma Turnip, and a sweet and tangy tomato chutney that adds a burst of flavor to every bite. Get ready to savor the authentic flavors of Kashmir with this trio of culinary delights.
Let's cook with our recipes!
KASHMIRI-STYLE KIDNEY BEANS WITH TURNIPS
This is a winter staple in the Indian state of Kashmir. It is a simple and easy recipe, and immensely satisfying. Serve over plain boiled Basmati rice.
Provided by Priyanka
Categories Vegetable Side Dishes
Time 55m
Yield 4
Number Of Ingredients 17
Steps:
- Place turnips into a saucepan with the water and 1/2 teaspoon salt. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the turnip is soft, about 5 minutes. Once tender, stir in the kidney beans, and cook 5 minutes more.
- Meanwhile, heat the vegetable oil in a skillet over medium-high heat. Stir in the cumin and fennel, and cook until the spices toast and become fragrant, about 1 minute. Stir in the onion, and cook until it turns golden brown, about 5 minutes. Stir in the minced ginger and garlic, cook and stir for 30 seconds, then add the tomatoes and salt, and continue cooking until the mixture turns pasty. Finally, stir in the paprika, turmeric, ground ginger, and 2 tablespoons water; cook 2 minutes more.
- Add the tomato mixture to the turnips, and simmer 10 minutes. Season with garam masala before serving.
Nutrition Facts : Calories 226.1 calories, Carbohydrate 26.6 g, Fat 11.1 g, Fiber 9.2 g, Protein 7.2 g, SaturatedFat 1.7 g, Sodium 851.7 mg, Sugar 5.4 g
KASHMIRI-STYLE KIDNEY BEANS WITH TURNIPS
This is a winter staple in the Indian state of Kashmir. It is a simple and easy recipe, and immensely satisfying. Serve over plain boiled Basmati rice.
Provided by Priyanka
Categories Vegetable Side Dishes
Time 55m
Yield 4
Number Of Ingredients 17
Steps:
- Place turnips into a saucepan with the water and 1/2 teaspoon salt. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the turnip is soft, about 5 minutes. Once tender, stir in the kidney beans, and cook 5 minutes more.
- Meanwhile, heat the vegetable oil in a skillet over medium-high heat. Stir in the cumin and fennel, and cook until the spices toast and become fragrant, about 1 minute. Stir in the onion, and cook until it turns golden brown, about 5 minutes. Stir in the minced ginger and garlic, cook and stir for 30 seconds, then add the tomatoes and salt, and continue cooking until the mixture turns pasty. Finally, stir in the paprika, turmeric, ground ginger, and 2 tablespoons water; cook 2 minutes more.
- Add the tomato mixture to the turnips, and simmer 10 minutes. Season with garam masala before serving.
Nutrition Facts : Calories 226.1 calories, Carbohydrate 26.6 g, Fat 11.1 g, Fiber 9.2 g, Protein 7.2 g, SaturatedFat 1.7 g, Sodium 851.7 mg, Sugar 5.4 g
KASHMIRI-STYLE KIDNEY BEANS WITH TURNIPS
Categories Vegetable
Number Of Ingredients 18
Steps:
- DIRECTIONS 1. Place turnips into a saucepan with the water and 1/2 teaspoon salt. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the turnip is soft, about 5 minutes. Once tender, stir in the kidney beans, and cook 5 minutes more. 2. Meanwhile, heat the vegetable oil in a skillet over medium-high heat. Stir in the cumin and fennel, and cook until the spices toast and become fragrant, about 1 minute. Stir in the onion, and cook until it turns golden brown, about 5 minutes. Stir in the minced ginger and garlic, cook and stir for 30 seconds, then add the tomatoes and salt, and continue cooking until the mixture turns pasty. Finally, stir in the paprika, turmeric, ground ginger, and 2 tablespoons water; cook 2 minutes more. 3. Add the tomato mixture to the turnips, and simmer 10 minutes. Season with garam masala before serving.
Tips:
- To prepare rajma, soak the kidney beans overnight in enough water. This helps to soften the beans and reduce their cooking time.
- Before cooking, rinse the soaked rajma thoroughly under running water.
- Use a pressure cooker to cook the rajma. This will significantly reduce the cooking time compared to traditional methods.
- Add salt to the rajma only after it has been cooked. Adding salt too early can prevent the beans from becoming tender.
- To make the turnips tender, parboil them before adding them to the rajma.
- Use a combination of spices, such as cumin, coriander, and turmeric, to enhance the flavor of the dish.
- Add a dollop of yogurt or cream to the rajma before serving. This will give the dish a rich and creamy texture.
- Garnish the rajma with fresh cilantro leaves for an extra burst of flavor.
Conclusion:
Kashmiri-style rajma with turnips is a delicious and nutritious dish that is perfect for a hearty meal. The combination of rajma, turnips, and spices creates a flavorful and satisfying dish that is sure to please everyone at the table. Whether you are a seasoned cook or a beginner, this recipe is easy to follow and can be tailored to your own preferences. So, next time you are looking for a comforting and flavorful dish, give Kashmiri-style rajma with turnips a try.
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