Recipes

Kashmiri-Style Kidney Beans with Turnips

Name: Kashmiri-Style Kidney Beans with Turnips
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 2 turnips, peeled and cubed; 1 cup water; 0.5 teaspoon salt; 1 (14.5 ounce) can kidney beans, drained; 3 tablespoons vegetable oil; 0.5 teaspoon whole cumin seeds; 0.5 teaspoon whole fennel seeds; 1 cup finely chopped red onion; 0.5 teaspoon minced fresh ginger root; 0.5 teaspoon minced garlic; 1 cup chopped tomatoes; 0.5 teaspoon salt; 1 teaspoon paprika; 0.5 teaspoon turmeric powder; 0.5 teaspoon ground ginger; 2 tablespoons water; 0.5 teaspoon Kashmiri garam masala

4.7

(58)

41 Reviews

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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.

Recipe by Priyanka

Published on April 3, 2019

3

Prep Time:

30 mins

Cook Time:

25 mins

Total Time:

55 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

2 turnips, peeled and cubed
1 cup water
½ teaspoon salt
1 (14.5 ounce) can kidney beans, drained
3 tablespoons vegetable oil
½ teaspoon whole cumin seeds
½ teaspoon whole fennel seeds
1 cup finely chopped red onion
½ teaspoon minced fresh ginger root
½ teaspoon minced garlic
1 cup chopped tomatoes
½ teaspoon salt
1 teaspoon paprika
½ teaspoon turmeric powder
½ teaspoon ground ginger
2 tablespoons water
½ teaspoon Kashmiri garam masala

Directions

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.
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.
Add the tomato mixture to the turnips, and simmer 10 minutes. Season with garam masala before serving.

Nutrition Facts (per serving)

226	Calories
11g	Fat
27g	Carbs
7g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 226
% Daily Value *
Total Fat 11g	14%
Saturated Fat 2g	9%
Sodium 852mg	37%
Total Carbohydrate 27g	10%
Dietary Fiber 9g	33%
Total Sugars 5g
Protein 7g
Vitamin C 23mg	113%
Calcium 76mg	6%
Iron 2mg	13%
Potassium 323mg	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.