Shalgam/Turnip is a root vegetable, which is high in vitamin C. Shalgam (Turnip) Curry recipe calls for a lot of tomatoes and peas just like regular North Indian potato curry.
Preparation Time: | 30 minutes |
Servings: | 4 |
Difficulty: | Easy |
Ingredients
Shalgam (Turnip) | 3 medium |
Tomatoes (freshly pureed) | 1/2 cup |
Matar (shelled peas) | 1 cup |
Vegetable oil | 1 tbsp |
Jeera (cumin powder) | 3/4 tsp |
Red chilli powder | 3/4 tsp |
Dhaniya (coriander) powder | 1 1/2 tsp |
Haldi (turmeric) powder | 1/2 tsp |
Salt | 3/4 tsp |
Garam masala | 1/2 tsp |
Method
- Wash and peel turnips. Cut them in one cm thick pieces.
- Heat oil in a pressure cooker. Add turmeric powder, coriander powder, red chilli powder and saute.
- Add pureed tomatoes.
- Saute it till the oil start separating. Optionally you could also saute an onion with tomatoes. It gives a little volume to the gravy.
- Add shalgam (turnip) pieces, peas and salt.
- Mix everything.
- Add two cups of water. Close the cooker lid and let it cook.
- Once it starts whistling. Reduce the heat and let it cook for 8 minutes. Turn off the heat.
- Open the cooker when steam dies down. Add garam masala and mix gently. Shalgam/Turnip is ready.
- Garnish with coriander leaves and serve it hot with Bhe (Lotus Roots) and Parantha.
Notes:
- You may have to adjust the duration of the cooking depending on your pressure cooker and stove.
- Shalgam (turnip roots) are high in vitamin C (source: wikipedia).
- You can even use onions in the curry.
Summary
Recipe Name
Shalgam/Turnip
Author Name
Ruchi Garg
Published On
Average Rating
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