In Kashmiri, rajma means beans and gogji means turnips. We're talking true Kashmiri comfort food in this hearty dish of delicately spiced beans and tender turnips. A truly authentic recipe that can easily be made vegetarian or vegan. Pair this traditional dish with heaps of steamed rice for a delicious meal on a chilly day.
3) To the same hot oil add diced onion and mutton bone if using. Cook for 5-7 minutes or until onions are just turning brown. Add garlic paste or asafoetida to onions and fry for 2 minutes stirring well. Add brown cardamoms, green cardamoms, cloves, and cumin seeds to fried onion mixture. Stir well and fry for 2 minutes.
4) Add soaked or canned beans, ground fennel, Kashmiri mirch, dry ginger powder, and turmeric to fried onion and spice mixture. Add enough water so that beans are covered by 2 inches of liquid in pot. If using pressure cooker and soaked beans: seal lid and allow to steam until beans are tender. If using pressure cooker and canned beans: seal lid and allow to steam for one whistle. If using soaked beans and stock pot: bring to a simmer and cook until beans are tender, top up water if necessary. If using stock pot and canned beans: allow to simmer covered for about 20 minutes stirring frequently.
5) When beans are tender add fried turnips to them. Allow mixture to simmer for 10 minutes or until turnips are cooked through. Add 1/2 cup water if liquid gets too low or mixture begins to stick or scorch. For a thicker gravy take a large spoon and smash some of the beans against the side of the pot. The dish is done when turnips and beans are to cooked to desired tenderness. Salt to taste, garnish as desired and serve with mounds and mounds of steamed rice!