Delicious Kashmiri-Style Kidney Beans with Turnips Recipe

Enjoy the flavors of Kashmir with this delightful kidney beans and turnips dish. The combination of tender kidney beans and earthy turnips cooked in a rich Kashmiri-style sauce is a true treat for your taste buds. This vegetarian recipe is easy to make and packed with nutrients. Perfect as a main course or a side dish, serve it with steamed rice or naan bread for a complete meal.

Ingredients

• 1 cup kidney beans (soaked overnight and drained)
• 2 medium-sized turnips (peeled and cubed)
• 2 tablespoons ghee (clarified butter)
• 1 onion (finely chopped)
• 2 tomatoes (pureed)
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin powder
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala powder
• Salt to taste
• Fresh coriander leaves (for garnish)

Directions

1. In a pressure cooker, add the soaked kidney beans and enough water to cover them. Cook for 15 minutes or until the beans are tender. Set aside.
2. In a large pan, heat ghee over medium heat. Add the chopped onions and cook until they turn translucent.
3. Add the ginger-garlic paste and sauté for a minute until fragrant.
4. Add the tomato puree, cumin powder, turmeric powder, red chili powder, and salt. Stir well and cook for 5 minutes.
5. Add the cubed turnips and cooked kidney beans to the pan. Mix everything together.
6. Cover the pan and let it simmer on low heat for 15-20 minutes or until the turnips are cooked through.
7. Sprinkle garam masala powder on top and mix well.
8. Garnish with fresh coriander leaves and serve hot.
9. Enjoy the delicious Kashmiri-style kidney beans with turnips with steamed rice or naan bread.

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