Kashmiri-Style Kidney Beans with Turnips

Kashmiri-Style Kidney Beans with Turnips

34
Priyanka 18

"This is a winter staple in the Indian state of Kashmir. It is a simple and easy recipe, and immensely satisfying. Serve over plain boiled Basmati rice."

Ingredients

55 m {{adjustedServings}} servings 226 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 226 kcal
  • 11%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 26.6g
  • 9%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 852 mg
  • 34%

Based on a 2,000 calorie diet

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Directions

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  1. Place turnips into a saucepan with the water and 1/2 teaspoon salt. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the turnip is soft, about 5 minutes. Once tender, stir in the kidney beans, and cook 5 minutes more.
  2. Meanwhile, heat the vegetable oil in a skillet over medium-high heat. Stir in the cumin and fennel, and cook until the spices toast and become fragrant, about 1 minute. Stir in the onion, and cook until it turns golden brown, about 5 minutes. Stir in the minced ginger and garlic, cook and stir for 30 seconds, then add the tomatoes and salt, and continue cooking until the mixture turns pasty. Finally, stir in the paprika, turmeric, ground ginger, and 2 tablespoons water; cook 2 minutes more.
  3. Add the tomato mixture to the turnips, and simmer 10 minutes. Season with garam masala before serving.
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Reviews

34
  1. 46 Ratings

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A very tasty, flavorful recipe. I love the addition of the cumin and fennel seeds (yes, they are pricey, but they are a must in the dish. Ground cumin will not work. And, you'll probably find yo...

First I omitted the salt and the oil due to dietary restrictions. I used a bit of water in place of the oil. I added a couple grinds of fresh melenge pepper in place of the salt. I also used reg...

Great recipe! I had no idea what to do with my turnips from my weekly bag of CSA veggies, but I love Indian (and similar) food, so I tried this recipe. I'm glad I did! The recipe was easy, too...