Rajma Gogji
A dry spiced Kashmiri delicacy comprising of rajma and turnips.
Rajma Gogji Recipe by Chef Ajay Chopra

- Indian


- 1

Cooking Time

-15 Min


- Medium

Preparation Time

- 10 Min


  • 1 cup Red Kidney Beans: 2 Turnips
  • 1 tsp Black Papper
  • 5 Cloves
  • 1 tsp royal Cumin
  • 2 tsp Coriander seeds
  • 4 Black Cardamom
  • 5 Green Cardamom
  • 1 tsp Asafoedtida
  • 1 tbsp Oil
  • Water
  • ½ tsp Cloves powder
  • 1 tsp Dry Ginger powder
  • 1 tsp Fennel powder
  • ½ tsp Cardamom powder
  • Salt
  • 1 tsp Red Chilli powder
  • Fresh Coriander


  1. 1

    In a pan add soaked red kidney beans and turnip, add black pepper, cloves, royal cumin, coriander seeds, black cardamom, green cardamom, asafoetida, oil, water and let it cook.
  2. 2

    add cloves powder, dry ginger powder, fennel powder, cardamom powder and sauté.
  3. 3

    in another pan roast black pepper, cloves, royal cumin, coriander seeds, black cardamom, green cardamom and make a coarse powder, add in rajma gogli.
  4. 4

    add salt, red rhilli powder and let it cook till rajma and turnips are soft.
  5. 5

    garnish with coriander leaves and serve hot.
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About Chef

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Ajay Chopra


Chef Ajay Chopra is a master of progressive Indian cuisine. During a stint in the UK, he was voted one of the eight best Indian chefs of London. He also guides restaurateurs, catering companies, event management companies and large facility management organisations to create menus and concepts to optimise their culinary skills.

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