Razma Gogji – Beans with Turnips

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Simple Pleasures – Memories of childhood-

This simple dish of Razma Gogji – beans with turnips was comfort food at its best and the simplest in the long winter months in Kashmir. My Daadi [GrandMa] always had this half smile on her beautiful beautiful face when she cooked this up for us, Because we loved it so much that we could eat it for every meal.
I miss Daadi [peace be on her soul], and I miss the food that I have grown up eating – from her pots to my plate. If I can remember anything about her cooking, it is patience. She allowed a lot of time for a dish to cook up. She mostly cooked on medium low heat and she never ever measured her spice in tea or table spoons.

I made this on a rainy day a couple of days ago. One of the reasons I love Colorado is that it feels like home. The climate, the vegetables and herbs and even the roses and marigolds and are so similar to that of Kashmir, that if I could meet only a couple of Kashmiri speaking people, I would not feel I am in the US.

I know I got carried away, but that’s how this dish made me feel. Nostalgic.

Here is the simple and easy recipe to a great meal:

5 from 1 vote

Razma Gogji


  • Plan:
  • 2 cups beans [red beans pinto beans, kidney beans], soaked overnight.
  • 4 -5 medium size turnips washed, and cut into quarters
  • 2 tsp oil
  • 1 tsp salt or to taste
  • 1 tsp kashmiri chili powder
  • 1/4 th tsp ginger powder
  • 1 tsp fennel powder
  • water


  1. Rinse the beans. Put them in a pressure cooker with 5 cups of water and cook on medium heat for 15 minutes. since this is an equipment based timing, you may want to adjust the time according to your own pressure cooker.
  2. the beans need to be soft but not mushy. Now put in the turnip pieces, oil and the spices, close the pressure cooker and cook for 5 more minutes.
  3. Turn off the heat, but let the steam stay in the cooker. Once the steam releases on its own, open the cooker and check for the consistency. If there is too much soup, reduce it on a medium low heat, but do not stir too much. You do not want to break the turnips or make the beans mushy.
  4. Eat it with boiled white or brown rice.

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Comments 13

  1. I have been looking for a razma gogji recipe this whole week and finally found your website.
    Thank you for the recipe! When mom used to make it back home when I was younger I would beg for something spicier and now as i have grown older I long for this comfort food here in the US…wishing I could go back to the past and take a few more bowl-fulls of this dish. I plan to make it tonight 🙂

    I myself dont know any kashmiris in the US and I wish I did. So hello from one to you.


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  2. Ansh … i spent all day on your site today and am so proud of you! Excellent work hon … applause! What i loved other than the recipes is also the lovely pics you took and the very honest and straight from the heart intro’s you wrote … the Kashmiri recipes especially made me nostalgic and yeah am terribly hungry now!

    Keep up the good work hon and i am going to be a regular on this site and of course will try many of the recipes that i can (know what i mean ;))

    Love n hugs

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      Thank you Pooh! anything kashmiri makes me nostalgic !! kailash mehra songs, or the snow capped mountains, or the good ol sparrow… sigh!

  3. Ansh, What a terrific site 🙂 and yeah, i will be visiting you ever so often 🙂

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  4. Hi Mama! I was wondering what I could cook up for lunch with the stuff we have! I could just make maggi though I know you will not enjoy that!

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  5. hi
    this is gr8. thanks for not misguiding people with onions and garam masala mentioned on other sites. reminds me that i have to cook it this wek end.

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  6. Anshie,

    Thankyou so much for sharing these amazing recipes. I have tried out many of them with success. Please share more. In particular, I would love for you to post Rogan Josh.



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