Kashmiri-Style Kidney Beans with Turnips

Ingredients

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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Place the cubed turnips in a saucepan with 1 cup water and 1/2 teaspoon salt. Bring to a boil, then cover and simmer over medium-low heat for 8 minutes until just tender. Drain and set aside.

2. Heat the vegetable oil in a large skillet over medium heat. Add the cumin seeds and fennel seeds and cook for about 30 seconds until they sizzle and smell fragrant.

3. Add the chopped red onion and cook, stirring often, for 6 to 8 minutes until golden at the edges.

4. Stir in the minced ginger and garlic and cook for 1 minute until fragrant.

5. Add the chopped tomatoes, the remaining 1/2 teaspoon salt, paprika, turmeric, ground ginger, and 2 tablespoons water. Cook for 4 minutes, stirring, until the tomatoes break down into a thick sauce.

6. Add the drained kidney beans and the cooked turnips to the skillet. Stir gently to coat, then simmer over medium-low heat for 5 minutes so the flavors blend and the vegetables heat through.

7. Stir in the Kashmiri garam masala, cook for 1 more minute, and remove from the heat. Serve warm.