How to serve?
Shalgam ki sabzi is generally served with an Indian flatbread like roti or paratha. Today, I am sharing a simple Indian-style curried turnips recipe called shalgam ki sabzi. Turnip is cooked in a lot of different ways in India- with gravy, without gravy, by mixing with other vegetables or lentils, in mashed form or chopped form, etc. I love almost every version. But, the recipe which I am sharing here today is one of the most common ways it’s cooked in North India. It’s a simple recipe in which turnips are mashed and flavored with Indian spices. Step 2: Chop into small pieces. Step 3: Heat oil in a pot. Step 4: Add cumin seeds and let them splutter. Step 5: Add finely chopped onion. Step 6: Cook until the onion turns brown. Step 7: Add ginger garlic paste and chopped green chilies. Saute until the raw smell of garlic goes away. Steps 8 and 9: Add powdered spices and salt. Saute for a few seconds. Step 10: Add chopped tomatoes. Step 11: Cook until the tomatoes turn mushy and are cooked nicely. Step 12: Add chopped turnips. Step 13: Mix everything. Steps 14 and 15: Cook covered for 15-20 minutes or until the turnips are nicely cooked. You may add 1⁄4 cup of water to fasten the cooking process. Keep on stirring in between to make sure that the turnips are not sticking to the bottom of the pan. Steps 16 and 17: Once the turnips are cooked, mash them with the help of a spatula or masher. Step 18: Garnish with chopped cilantro. Your Indian-style curried turnips are ready to be served.
You can also serve it with some rice and dal.
Storing tips
To store, allow reaching room temperature then transfer to air-tight containers. Refrigerate for 2-3 days.
Freezing tips
Curried turnip freezes well. To freeze, transfer to a freezer-safe container and put in the freezer for 3-4 months. To reheat either use a microwave or heat on the stovetop. On the stovetop you can reheat using any of the following two ways:
Recipe tips and tricks
Pick small turnips they are generally fresher and sweeter.For an extra kick, you may add some grated ginger after mashing the turnips.Cut small pieces of turnips for faster cooking.Add around 1⁄4 cup of water to cook turnips. It will fasten the process.Mashing the turnips is optional. You may also leave whole pieces of turnips in the dish, if you like.I have roughly mashed the turnips, that’s the way I prefer making it. If you want, you can mash them more to give a smoother paste like consistency.This dish tastes the best if cooked in mustard oil. If using mustard oil, make sure to heat it till smoking point and then switch off the gas. Allow the oil to reach a manageable temperature and then start the cooking process. Just make sure not to leave heating oil on stove unattended, it may catch fire very easily. You can also add chopped potatoes along wih turnips in the recipe.Sometimes boiled or sauted green peas are also added in this Indian turnip recipe. If you are adding them, add after mashing the turnips.
More curried vegetable recipes from India
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