Turnip vegetable recipe Indian | shalgam ki sabzi
Shalgam ki sabzi is a vegan and gluten-free dry curry made in a basic style using minimal and regular ingredients from the kitchen.
Ingredients
1 cup = 250 ml
- 1 kg Shalgam
- 2 onion roughly cut)
- 3 tomatoes roughly cut)
- 3 green chilies
- 2.5 tbsp ginger (grated)
- 3 garlic cloves
- 1 tsp cumin seeds
- 1 tsp Kashmiri Red chilli powder
- 1/4 tsp turmeric powder
- 1 tbsp coriander powder
- 1 tsp garam masala
- 2 tbsp mustard oil
- 1 cup water
- Roasted cumin powder for garnish
Instructions
- Peel and cut turnip in pieces and put in water. Water will wash them away and also prevent them from fainting.
- Heat oil in pressure cooker.
- Add tomatoes, onion, green chilies, garlic and ginger, cumin seeds, kashmiri Red chilli powder, turmeric powder, coriander powder and garam masala.
- Also add turnip and water.
- Put a lid and pressure cook for 5-6 whistles.
- When the pressure releases on its own, open the lid and mash the turnip while keep cooking on low heat. This time there's ample of water in them.
- After couple of minutes, the water will evaporate. Keep cooking while stirring.
- Turnip will begin to stick very gently to the base of the pressure cooker. Let turnip roast like this.
- Keep cooking and keep scraping.
- Roast turpin for 8-10 minutes but make sure it shouldn't get burnt.
- Shalgam ki sabzi is ready. Serve hot after sprinkling roasted cumin powder over the top.