Kashmiri Gogji Recipe
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Shalgam – Kashmiri Gogji Recipe

The Kashmiri cuisine, with its aromatic spices and unique flavors, reflects the region’s diverse cultural influences. One such traditional dish that has stood the test of time is the Kashmiri Gogji recipe, a turnip-based delicacy that tantalizes the taste buds with its distinct blend of spices and textures.

Kashmiri Gogji Recipe

The Origin of Gogji:

The roots of Kashmiri Gogji can be traced back centuries, deeply embedded in the region’s history and cultural practices. The word “Gogji” is derived from the Kashmiri language, where “Gog” means turnip. This humble vegetable, once considered a winter staple, has found its way into the hearts and kitchens of Kashmiri households, becoming a symbol of the region’s culinary identity.

Kashmiri Gogji Recipe

Kashmiri Gogji Recipe

Recipe by Usha TrisalCourse: Lunch, DinnerCuisine: KashmiriDifficulty: Easy


Prep time


Cooking time


Total time



Turnip / Shalgam / सफेद गुगज


  • ½ kilogram turnips

  • 2 whole red or green chillies

  • 2-3 tablespoons of asafoetida mustard/vegetable cooking oil

  • ½ cup of water

  • 2 pinch of asafoetida

  • Add salt to taste

  • Kashmiri spice cake/Ver

How to make Kashmiri gogji?

  • Wash and carefully cut thin slices of turnip
  • In a pressure cooker or cooking pan, heat the oil
  • Add the asafoetida and sauté
  • Add the turnips to the oil and mix thoroughly
  • Add salt, whole chillies, water, and boil (Optional: add ¼ tsp chili powder for a red color)
  • Pressure Cook for five minutes
  • Turn off the flame, leave the pressure cover on, and open only when the pressure in the cooker subsides
  • To cook turnips in a pan, cook on a medium-high flame for 20 minutes or until soft
  • Add a pinch of Kashmiri spice cake/Ver
  • The plain turnip is ready to eat with white rice, plain yogurt, and red chili relish.
  • Serve hot with white rice

People also ask

  1. Can I substitute mustard oil with another type of oil?

    While mustard oil is traditional and adds a specific flavor to Kashmiri Gogji, you can substitute it with another oil if necessary. However, keep in mind that the distinctive taste of mustard oil contributes significantly to the authenticity of the dish.

  2. Are there any variations of the Kashmiri Gogji recipe?

    Yes, there are variations of Kashmiri Gogji based on individual preferences and family traditions. Some households may add yogurt for a creamier texture, while others might experiment with additional spices such as cumin or coriander. The level of spiciness can also be adjusted by varying the quantity of Kashmiri red chili powder.

  3. Can I serve Kashmiri Gogji with other dishes?

    Yes, Kashmiri Gogji can be served as a standalone dish or as a flavorful side to complement other Kashmiri delicacies. It pairs well with steamed rice and can be part of a larger Kashmiri feast.

  4. Can I freeze Kashmiri Gogji?

    While technically you can freeze Kashmiri Gogji, the texture of the turnips may change upon thawing, resulting in a softer consistency. It’s best enjoyed fresh or stored in the refrigerator for a short period.

  5. Can I use any type of turnip for this recipe?

    While you can use various types of turnips, it’s recommended to choose fresh, firm turnips for the best flavor and texture.

  6. Are there vegetarian or vegan variations of the Kashmiri Gogji recipe?

    Kashmiri Gogji is inherently a vegetarian dish, and it can easily be made vegan by ensuring that no dairy products are added during the cooking process. It’s a versatile recipe that can be enjoyed by individuals following various dietary preferences.

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