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Rajmah Shalgum Kidney Beans with Turnips
A chili-like north Indian curry: onion, ginger and garlic browned slowly with black cardamom, a tomato-paste sauce layered with ground fennel, cumin, coriander and Kashmiri chile, then kidney beans and sweet turnip cubes simmered until tender.
- YieldServes 6
- Hands-on30 min
- Total58 min
- Difficulty
Ingredients
- 2 tbspcanola oil
- 300 gred onion, about 2 cups, finely chopped
- 2 tbspginger paste, fresh ginger pureed with a little water
- 1 tbspgarlic paste, garlic pureed with a little water
- 4black cardamom pods
Spice sauce
- 4 tbsptomato paste
- 2 tspfennel seeds, ground
- 2 tspcumin seeds, ground
- 1 tspcoriander seeds, ground
- 1 tspground Kashmiri chiles (or 1/4 tsp cayenne mixed with 3/4 tsp sweet paprika)
- ½ tspground turmeric
- 950 mlwater, 240 ml, 240 ml, then 470 ml
- 525 gcooked red kidney beans, about 3 cups, drained
- 450 gturnips, 4 small or 2 medium, peeled, 2.5 cm cubes
- 1½ tspcoarse kosher or sea salt
- 6 tbspfresh cilantro leaves and tender stems, finely chopped, divided
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