Kashmiri Shalgum Rajma


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Kashmiri Rajma Shalgum
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Kashmiri cuisine are made usually without using Onion and Garlic and here we make Rajma in a totally different way from the Punjabi Rajma.Do try it out and you are going to love it specially with this winter vegetable which considered to be bitter.


  • 500 gm Rajma / Razma
  • 1 kg Turnips / Shalgum
  • 3 tbsp Mustard Oil / Sarso tel
  • Salt to taste
  • 2 tsp Kashmiri red chilli powder
  • 1/2 tsp Dry Ginger powder / Saunth
  • 2-4 Dry Red chillies
  • 1/4 tsp Asafoetida / Hinge
  • 2-3 Cloves / Loung


  1. Rinse and keep Rajma immersed in Water overnight with Salt added.
  2. Pressure cook for 5 minutes with 2 cups of more Water added till Rajma gets soft..
  3. Cut Turnip into four big portions.
  4. In a Kadai heat Oil and after Oil smokes out keeping heat low add Asafoetida.
  5. Now add the cut Turnip pieces and fry over medium-high stirring occasionally till Turnip starts changing colour.
  6. In between add Salt and Cloves.
  7. When the colour of Turnip slightly changes to golden put heat low adding red chilli powder and dry red chillies.
  8. Mix and then add all mixed ingredients of Kadai in pressure cooker.
  9. Pressure cook 5 minutes after adding Turnip.
  10. It’s ready serve hot with Rice.

Tips :-

  • Rajma should be soft but not mashy
  • Good quality Turnip should be white inside.

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