Kashmiri-Style Kidney Beans with Turnips

Kashmiri-Style Kidney Beans with Turnips

32 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    25 m
  • Ready In

    55 m
Recipe by  Priyanka

“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.”

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Adjust Servings

Original recipe yields 4 servings



  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 (32)

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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 yourself adding the seeds into other dishes. They create a nice zip to salads.) I usually add 1/2 lb of ground beef to make it a heartier meal especially during the cold winter months or if I am too lazy to make rice, but the vegetarian version is also nice. I think turnips are an underused vegetable and this recipe uses them to maximum advantage. I like how the turnips start to absorb the tomato mixture flavor. My only problem is that I usually have some water leftover in the pot. The liquid doesn't create a real sauce, so I usually drain the mixture before serving. Overall, great dish. It won't appeal to all taste buds, but we certainly enjoy it.



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 regular garam masala because I didn't have any Kashmiri garam masala and added it in the last few minutes of cooking. It was wonderful with the changes and would prob be wonderful with no changes. It is extremely flavorful and the blend of spices is perfect. You won't miss salt at all in this dish if you choose to omit it. It has the sweet savory taste of a good Indian dish with the turnips adding a nice sweetness to the dish. No one will know they are turnips unless you tell them. I was asked what they were because they were 'so good'. I served on a bed of Saffron rice. It was a perfect compliment to this. I would suggest a bed of rice to accompany this dish. Use your favorite.



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, took about 20 minutes start to finish, and the flavor was wonderful. I agree that the fennel seeds are crucial to the flavor. I normally don't like turnips, but the spices covered (or mellowed?) the sharpness/bitterness of the turnips, and I scarfed them down with no problem (as did the kids, who just said that the "potatoes" were a little weird)! The sauce is a little watery, but we served it over rice, and the rice soaked up a lot of the juice.

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Amount Per Serving (4 total)

  • Calories
  • 226 cal
  • 11%
  • Fat
  • 11.1 g
  • 17%
  • Carbs
  • 26.6 g
  • 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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