Go Back

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.