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.

Ingredients

Method

1. Wash and peel turnips. Cut them in one cm thick pieces.





2. Heat oil in a pressure cooker. Add turmeric powder, coriander powder, red chilli powder and saute.



3. Add pureed tomatoes.



4. Saute it till the oil start separating. Optionally you could also saute an onion with tomatoes. It gives a little volume to the gravy.



5. Add shalgam (turnip) pieces, peas and salt.



6. Mix everything.



7. Add two cups of water. Close the cooker lid and let it cook.



8. Once it starts whistling. Reduce the heat and let it cook for 8 minutes. Turn off the heat.
9. Open the cooker when steam dies down. Add garam masala and mix gently. Shalgam/Turnip is ready.



10. Garnish with coriander leaves and serve it hot with Bhe (Lotus Roots) and Parantha.

Notes:

1. You may have to adjust the duration of the cooking depending on your pressure cooker and stove.
2. Shalgam (turnip roots) are high in vitamin C (source: wikipedia).
3. You can even use onions in the curry.

Summary

Recipe Name

Shalgam/Turnip

Author Name

Ruchi Garg

Published On

2010-08-22

Average Rating

3 Based on 2 Review(s)