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4.41 from 10 votes

Shalgam Ki Subzi,Turnip Curry

Turnip and peas cooked in a tangy tomato sauce

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Lunch, Main Course, Side Dish
Cuisine: Punjabi Cuisine
Keyword: curry, sabzi, Shalgam, turnip
Servings: 4 people
Author: Anjana Chaturvedi

Ingredients

  • 600 gms Turnip/Shalgam
  • 1/3 cup Green Peas / Hari Matar
  • 2 medium Tomato / Tamatar 200 gm
  • 1.5 tsp Ginger / Adrak
  • 3 tbsp Fresh Coriander / Cilantro / Hara Dhaniya
  • 1 tsp Coriander Powder / Dhaniya Powder
  • 2.5 tsp Lemon Juice / Nimbu Ka Ras
  • 1 cup Water / Paani
  • 2 tsp Sugar / Chini
  • To Taste Salt / Namak
  • 1.5 tsp Clarified Butter / Desi Ghee

Tempering/ Tadka

  • 4 tbsp Cooking oil
  • 1.5 tsp Green Chillies / Hari Mirch chopped
  • 1 tsp Cumin Seeds / Sabut Jeera
  • pinch Fenugreek Seeds / Methidana
  • Pinch Asafoetida / Hing powder

Instructions

  • Wash and peel turnip  and chop into medium size pieces.

  • Heat oil in a pressure cooker and add the tempering ingredients.When seeds start crackling add chopped tomato and stir for a minute.

  • Add chopped turnip, green peas ,chili powder,coriander powder,salt and turmeric.Add a cup of water and pressure cook for 3-4 whistles on medium heat.

  • When cool down then open the cooker and roughly mash the boiled turnip with the laddle.

  • Add sugar and ginger and cook till it thicken slightly.

  • Then add lemon juice and fresh coriander and ghee

  • Serve hot with chapati or paratha.

Notes

NOTE-
  1. Try to choose small and heavy turnip as small turnip taste best,mature and big turnip have a peculiar taste.
  2. I prefer to mash the curry so it absorb all the flavours but you can make it without mashing if you prefer.
  3. I have make it watery but you can also make it dry.
  4. Can use mango powder instead of lemon juice.
  5. Addition of green peas is optional.