Step-by-Step Instructions

1. 1.Cook the Rajma

   Wash and soak rajma (kidney beans) overnight or for at least 8 hours. Pressure cook the soaked rajma with 3-4 garlic cloves, 1 inch cinnamon stick, 10-12 black peppercorns, 4-5 cloves, 4 green cardamoms, 2 black cardamoms, 1 bay leaf, salt to taste, and 1 tbsp saunf powder (fennel powder) until soft. Keep the cooked rajma along with its stock aside. Remove the bay leaf after boiling.

2. 2.Prepare the Turnips

   Peel and cut 4-5 medium turnips into 4 pieces each. Heat mustard oil in a pan and deep fry the turnip pieces until they turn golden brown. Remove the fried turnips and keep them aside.

3. 3.Prepare the Masala

   Using the remaining mustard oil from frying the turnips, add 1 medium onion, sliced lengthwise, and fry until it turns golden brown. Add 3 tsp Kashmiri red chilli powder and stir quickly. Immediately add a splash of water to prevent the spices from burning. Add the fried turnips to the pan. Add ¼ tsp turmeric powder, 1 tsp saunth powder (dry ginger powder), and 2 tsp saunf powder (fennel powder). Add another splash of water. Mix well and cook covered on low heat until the turnips soften.

4. 4.Combine Rajma and Turnips

   Once the turnips are soft, add the boiled rajma along with its stock to the pan. Bring the curry to a boil, then reduce the heat to low and simmer until the gravy thickens to your desired consistency and the turnips are fully tender.

5. 5.Garnish and Serve

   Once the curry reaches the desired consistency, turn off the heat. You can optionally sprinkle some Kashmiri garam masala on top for added flavor. Serve hot with rice.