Shalgum (turnips) are not just a vegetable; they are a wonderful treat of winter’s bounty, known for their earthy and subtly sweet taste with warming qualities, often preferred for dishes like shalgum ki sabzi. When running out of time, this simple recipe of shalgam ki sabzi is perfect for lunch, giving a rich blend of flavors and nutrition with its soft and creamy texture.
Shalgum ki sabzi is a winter staple food in South Asia, especially in Pakistan and India. In Pakistan, it is known as shalgum ki sabzi, while in India it is called shalgam ki bhujia. No matter what the name is, the process of making shalgam ki sabzi recipe is nearly the same. It is dry sabzi made with a generous amount of onions, tomatoes, and a handful of aromatic spices.
Ingrediants of Shalgam ki Sabzi
- Oil 1/2 Cup
- Shalgam (turnip) 1/2 Kg
- Chopped Onion 2 Medium
- Chopped Tomatoes 2 Medium
- Chopped Garlic 4 Cloves
- Chopped Green Chilies 2 Tsp
- Chopped Cilantro 2 Tsp
- Crushed Red Chili 2 Tsp
- Cumin 2 Tsp
- Turmeric Powder 1/2 Tsp
- Salt 2 Tsp (or to taste)
How To Make Shalgam ki Sabzi (Step by Steps)
The best part of the shalgam ki sabzi recipe is that the shalgam becomes so tender and creamy after cooking, absorbing spices and flavors beautifully.
1. Boiling Turnip for Shalgam Ki Bhujiya
Wash the shalgam thoroughly; they are root vegetables and may have soil on their skin.
Peel the skin, and cut them into a small cube shape.
In a saucepan, add the cubed shalgam and pour water over them, until they are well covered with water.
Add 1/4 tsp of turmeric powder and let them boil on medium heat.
Once the water comes to a boil, reduce the heat, cover with a lid, and simmer until the shalgams are properly cooked.
(You can check the shalgum by using a fork or knife. If the fork is passing smoothly, it means that shalgums are fully cooked. And if they are still hard and water is running out, you can add little more water untile they are properly cooked).
Once done with cooking, dry out all the excess water.
Transfer the shalgam to a plate. Mash them thoroughly until a smooth texture forms, like mashed potatoes.
2. Preparing Shalgam Ki Bhujiya
Heat oil in a pot. Once the oil is heated, add the chopped onions and saute them on medium heat until they change color and become translucent. Then, add the chopped garlic and saute them well, until the rawness of the garlic fades and they become light golden.
Now at this point add cumin and saute them for a few seconds as it makes a crackel sound.
(It sounds funny but in a desi way it’s called zeera karkarana or chutar putar)
After this point when cumin makes a crackel sound add tomatoes and saute them thoroughly.
Add crushed red chilis, turmeric powder (1/4 tsp), and salt to the pot and mix everything well. Lower the heat and let the tomatoes cook for 5 minutes so that they become soft and tender.
(There is no need to add water, as tomatoes will release their own moisture)
Once tomatoes are soft and tender add green chilies and coriander in it. Give them all a nice stir and add mashed shalgams in a pot.
Now rise the heat and saute mashed shalgams properly in tomato mixture. As the oil starts to release, lower the flame and cover the pot with the lid. Let the shalgum ki sabzi simmer for 5 minutes.
Off the flame and we are all set to serve the mouth watering, creamy, soft, and full of flavor Shalgum ki sabzi.
FAQs
What is Shalgam ki Sabzi?
Shalgam ki sabzi is a traditional South Asian dish especially in India and Pakistan, made from turnips (shalgam). This sabzi is a winter staple in Punjabi households, enjoyed as a winter comfort food. It is cooked with a mix of spices, tomatoes, garlic, and onions. Served with roti, naan, makki ki roti, or steames rice.
Is Shalgam ki Sabzi a healthy dish?
Yes, shalgam ki sabzi is made from turnips, which are low in calories and high in fiber, minerals, and vitamins. It is a comfort filled food with packed antioxidants that keep your gut system healthy, providing you warmth in winter.
How spicy is Shalgam ki Sabzi?
Shalgams are best at absorbing flavors. It is mildly spicy but, the spice level can be adjusted to your taste. It depends on how spicy a person wants.
What’s the best way to store leftover Shalgum ki Sabzi?
Shalgam ki sabzi can be stored in a refrigerator in an air tight container for up to 2 to 3 days. You can reheat on the stovetop or in the microwave before serving.
What can I serve with Shalgam ki Sabzi?
Shalgum ki sabzi pairs well with makki ki roti or desi ghee ka paratha. It can also be served with roti, naan, or steamed rice. for a wholesome meal, it can be served with fresh salad, garlic raita or plain yogurt as aside dish.
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Shalgam Ki Sabzi Recipe
Ingredients
- 1 Cup Oil
- 1/2 KG Shalgam (Turnip)
- 2 Chopped Onions
- 2 Chopped Tomatoes
- 4 Cloves Chooped Garlic
- 2 TSP Chopped Green Chilies
- 2 TSP Chopped Coriender
- 2 TSP Crushed Red Chili
- 2 TSP Cumin
- 1/2 TSP Turmeric Powder
- 2 TSP Salt
Instructions
Boiling the Turnip
- Wash, peel, and dice turnips into small cubes.
- In a saucepan, add cubed turnips, water (enough to cover), and 1/4 tsp turmeric powder.
- Boil on medium heat; then simmer until turnips are tender (check with a fork).
- Drain excess water and mash turnips until smooth, like mashed potatoes.
Preparing the Bhujia Base
- Heat oil in a pot, sauté chopped onions until translucent.
- Add chopped garlic and cook until golden.
- Add cumin seeds; sauté until they crackle.
- Mix in chopped tomatoes, crushed red chilies, 1/4 tsp turmeric, and salt.
- Cook on low heat for 5 minutes until tomatoes are soft.
Combining the Ingredients
- Add green chilies, cilantro, and mashed turnips to the pot.
- Cook on high heat, stirring until oil separates.
- Cover and simmer on low for 5 minutes.
Serving Suggestions
- Serve hot with makki ki roti, paratha, naan, or steamed rice.
- Pair with plain or garlic raita and a fresh salad for a wholesome meal.
