Turnip Masala Curry -Shalgam Ki Sabzi

Name: Turnip Masala Curry -Shalgam Ki Sabzi
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 3 (300 grams) or 2 cups Turnips cubed; 2 Onions chopped; 2 Tomatoes chopped; 1 teaspoon Ginger-garlic paste; 1 green chilli finely chopped; 1 teaspoon salt or to taste; 1 teaspoon Turmeric powder; 1 teaspoon Chilli Powder or as needed; 1 teaspoon Coriander powder; 1/2 teaspoon Garam masala powder; 1 teaspoon oil; 1 teaspoon Cumin seeds; 8 Curry leaves or a sprig; 1/2 teaspoon sugar; 2 pinches Hing/asafoetida; For Garnishing:; 2 tablespoons Coriander leaves finely chopped

Sanchita Mittal @sm_thechef

Delhi

#technique1
Shalgam masala Curry is a delicacy that is strongly associated with Punjabi cuisine
It is made with shalgam /turnips, spices, onions, garlic and tomatoes.
It is very easy to make and goes well with chapati, parathas, pooris and even rice.

Sanchita Mittal @sm_thechef

Saved

Ingredients

30 minutes

4 servings

3 (300 grams) or 2 cups Turnips cubed
2Onions chopped
2Tomatoes chopped
1 teaspoonGinger-garlic paste
1green chilli finely chopped
1 teaspoonsalt or to taste
1 teaspoonTurmeric powder
1 teaspoonChilli Powder or as needed
1 teaspoonCoriander powder
1/2 teaspoonGaram masala powder
1 teaspoonoil
1 teaspoonCumin seeds
8Curry leaves or a sprig
1/2 teaspoonsugar
2 pinchesHing/asafoetida
ForGarnishing:
2 tablespoonsCoriander leaves finely chopped

Saved

Steps

30 minutes

1

Wash and peel the skin of turnip and cut it into cubes.
2

Heat oil in a cooker, add cumin seeds, when it sizzles, add hing, curry leaves and chopped onions.
3

Sauté until onions turn light brown, add salt to speed up the process.
Add ginger-garlic paste and sauté for a few more minutes.
4

Add chopped tomatoes and all the spice powders.
Cook until tomatoes become mushy and cooked.
5

Add turnip and mix well to coat the masala also add a cup of water and sugar and pressure cook for 2 whistles.
6

Once the pressure subsides, open the lid of the cooker and slightly mash few turnip pieces.
7

Garnish with finely chopped coriander leaves and serve hot with rotis, parathas rice or pooris.