A delicious recipe from Kashmir. You can use other beans (garbanzos would not be out of place here). Please adjust the quantity of spices to your preference. I like to double the garam masala.

4 medium turnips, (peeled) cubed (about 1 lb)
2 c water or broth
1 t salt, divided
3 1/2 c cooked and drained kidney beans
3 T vegetable oil
1 t whole cumin seeds
1 t whole fennel seeds
1 1/2 c finely chopped (red) onion
1 t peeled, minced fresh ginger root
2 cloves garlic, minced
1 1/2 c chopped (canned) tomatoes
1 t sweet paprika
1 t turmeric powder
2 T water or broth
1 t garam masala

1. Put turnips into a saucepan with the water and 1/2 teaspoon of the salt. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the turnips are soft, about 5 minutes. Stir in the kidney beans, and cook 5 minutes more.

2. Meanwhile, heat the vegetable oil in a skillet over medium heat. Add the cumin and fennel seeds, and cook, stirring, until the spices become fragrant, about a minute. Stir in the onion, and cook for about 5 minutes. Stir in the minced ginger and garlic, and cook for 30 seconds, then add the tomatoes and the remaining 1/2 t salt. Stir to combine all the ingredients, turn heat down some and continue cooking until the mixture turns saucy, perhaps 10 – 15 minutes. Stir in the paprika, turmeric, and 2 tablespoons water or broth and cook 2 minutes more.

3. Transfer the tomato mixture to the turnips (or vice-versa), bring to a gentle simmer and simmer 10 minutes. Season with garam masala before serving.