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