Shalgam Ki Subzi,Turnip Curry
Turnip and peas cooked in a tangy tomato sauce
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Lunch, Main Course, Side Dish
Cuisine: Punjabi Cuisine
Keyword: curry, sabzi, Shalgam, turnip
Servings: 4 people
Author: Anjana Chaturvedi
- 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
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.
NOTE-
- Try to choose small and heavy turnip as small turnip taste best,mature and big turnip have a peculiar taste.
- I prefer to mash the curry so it absorb all the flavours but you can make it without mashing if you prefer.
- I have make it watery but you can also make it dry.
- Can use mango powder instead of lemon juice.
- Addition of green peas is optional.