Shalgam Ki Sabzi Recipe
Shalgam ki Sabzi is a hearty and nutritious Indian and Pakistani dish made with turnips as the main ingredient. It features a blend of spices like cumin, turmeric, and coriander, along with onions, tomatoes, and garlic for a rich, savory flavor. Often cooked in a pressure cooker or pan until the turnips are soft and infused with spices, this dish is a winter favorite. It's typically enjoyed with roti, paratha, or steamed rice and is cherished for its warming and comforting qualities.
Servings: 5 People
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.