For 4 Person(s)

Razma Gogji

  • 2 cups rama (red beans), soaked in boiling water overnight
  • 1 medium onion, thinly sliced
  • 1 small tomato, finely chopped
  • 4 medium turnip/gogji, chopped into medium sized pieces
  • 1 tsp tumeric powder
  • 1 tsp ginger powder
  • 1 tsp fennel powder
  • 1 tsp kashmiri red chili powder
  • 3 cloves of garlic
  • 1 small piece of ginger
  • salt to taste
  • 2 tbsp oil
  • small pinch of kashmiri vaer (masala tikki)


Heat oil in the pressure cooker and add chopped onion and garlic cloves to it.

Once the onions turn deep brown in color, add chopped tomatoes to it. Also add the ginger pieces.

Add all the powder masala, red chili, turmeric, ginger, and fennel powder. Add salt to taste.

Fry the masala. If it gets too dry, add a little water to it.

Add 4 glasses of water to it.

Now add the drained razma beans to it and cover the cooker and let it stand on full flame till 3-4 whistles. Cook for 1 hour.

While the razma are cooking in the pressure cooker, fry the turnip pieces/gogji in a shallow pan with some oil.

Check the rajma for their softness, if they are soft enough, add the turnip pieces and cook for some time.

Bring the whole mix to 2 boils.

Serve with rice or roti. To add more taste have Kashmiri anchar (pickle), curd and onion chutney as side dishes.

Recipe notes

Makes: 6-8

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