Kashmiri-Style Kidney Beans with Turnips

Kashmiri-Style Kidney Beans with Turnips

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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."
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55 m servings 226 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


  • Prep

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  • Ready In

  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.


  1. 49 Ratings

Most helpful positive review

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...

Most helpful critical review

Use broth instead of water. A little bland

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Most positive
Least positive

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...

This is an awesome, delicious dish - don't let the unconventional main ingredients turn you off. Nobody I served this to guessed that it had turnips, and it looked beautiful with all the colors.

Fantastic smell! This is wonderful tasting dish was easy to make!

Great introduction to CSA turnips! Thank you, Allrecipes :) The sauce is easy and definitely useful for other foods as well - tempeh, chicken, or shrimp with bell pepper would be nice - but it w...

This was SO tasty. It is a perfect blend of flavors like none other! Reading other reviews, I let the steam evaporate almost all of the liquid but hub (not knowing that I did that on purpose) ...

loved this been awhile since i had a five star meal!love the use of turnip i have always liked it but was stuck for ways to use it.i mashed the red kidney beans to make then more easily digestab...

Very very tasty. Easy to make, turnips were really delicious. Was looking for a recipe that utilized them as I had some from my CSA. You can serve with a starch or not, very good.

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