Rajma Aur Shalgam (Kidney Beans & Turnip)

Image showing Rajma Shalgam (Kadney beans and Turnip)

Kidney beans is a very tasty dish and favourite of many. You can also cook in multiple variations. Kidney beans and turnip is a very good combination and turnip enhances its taste even better. Learn to cook kidney beans and turnip here.

How to make Rajma Shalgam (Kidney Beans and turnip):

Objective: Learn how to cook Kidney beans and Turnip.

Preparation Time: 5 minutes

Cooking Time: 20-25 minutes

Total time: 30 minutes

Servings: 8-10

Cuisine: Indian (Kashmiri)

Recipe for Rajma Shalgam – Kidney beans and Turnip:

Video: Video showing the detailed recipe

Video duration: 09:12 minutes.

Watch the full video for complete Rajma Shalgam recipe here.

Rajma (Kidney Beans) and Shalgam (Turnip) is most loved Kashmiri dish cooked in a traditional Kashmiri way. Enjoy the full recipe here.


Recipe Specific Ingredients:

Kidney beans: 250 Gms

Turnip : 750 Liters

Onions: 2 medium sized

Tomatoes: 2 medium sized


Asafoetida: 1 pinch

Cumin Seeds: 1 tea spoon

Turmeric Powder: 1/2 tsp

Ginger Powder: 1 tsp

Fennel Powder: 2 tea spoons

Coriander Powder: 1/2 tsp (Optional)

Pepper Corn: 1 tsp

Big Cardamom: 3-4 Pieces

Cinnamon: 1 piece of 1 inch length

Basic Ingedients:

Salt: 1 tsp (as per taste)

Red Chilly Powder: 1 tea spoon

Mustard Oil: 2 spoons

How to do the basic Preparation:

Wash the kidney beans and soak them in water for 7-8 hours (Overnight)

Peel the turnips and cut into pieces.

Chop the onions and prepare the tomato puree

Grind 1 tsp of whole pepper corns, 1 stick of cinnamon and 3 big cardamoms to a coarse powder.

How to make the final dish:

Add the soaked kidney beans in a cooker and cover the lid. Add 2 glasses of water and turn the flame on. Now heat it till you get the whistle and then cook for 15 minutes to get thick gravy.

Heat two spoons of oil in a pan. Add little asafoetida, 1 tsp cumin and saute it.

Add chopped onions to the pan. Mix it and also add the chopped turnips to it. Fry till onions turn brown along with turnips.

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Add t it 1 tsp of salt, 1/2 tsp turmeric, 2 tsp fennel powder, 1 tsp red chilly powder and mix it well.

Add 1/2 glass of water so that our spices don’t get burnt.

Mix all the ingredients well. Turn the flame off

Add the turnips to kidney beans in the pressure cooker.

Now add the grinded spices and mix it well.

Cover the lid and cook for 5 minutes or you get thick gravy with smooth consistency. Adjust the water accordingly.

When you gt thick gravy and turnips are tender it is done.

Garnish with green coriander leaves, and serve it hot.

It goes very well with rice.

Do try it out and let me know in your comments how it turned out. Watch the video for more details.

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About Sanjay Pandita 81 Articles
Sanjay Pandita is an alumni of REC (NIT) Srinagar and has a great interest in travelling and food. He has a keen interest in trying different cuisine and writes about food and health. Here he brings authentic cuisine from Kashmir and other regions. You may also contact him for Web Development, SEO and Writing projects.

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