Turnip Curry Recipe (Shalgam ki Sabji)

This dhaba style shalgam ki sabji is a robust Punjabi turnip curry made with browned onions, tomatoes and everyday Indian spices. The gravy has a medium consistency, neither thick nor thin, and is moderately spiced to let the natural flavor of turnip come through. Known in India as shalgam ki sabji, or simply turnip curry, it pairs best with roti, paratha or naan. Slow cooking and well-browned onions give it a typical North Indian dhaba style taste.

About This Turnip Curry Recipe

This dhaba style shalgam ki sabji is a bold Punjabi turnip curry built on proper sautéing of the masala (bhunao) and deep golden onions.

The onions are cooked patiently until rich and caramelized, which gives body and natural sweetness to the gravy. Mustard oil adds that typical North Indian edge you taste in roadside dhaba food.

The masala is cooked well until oil separates clearly. That step is important and makes a big difference in flavor. Tomatoes bring mild tanginess, while everyday spices create balance without making the curry overly hot or pungent.

This is a moderately spiced turnip recipe. It is flavorful and robust, but not heavy or greasy. The gravy is medium consistency and coats the turnip pieces nicely.

Shalgam, or turnip, has a gentle sweetness with a slight sharp note when raw. Once cooked slowly in the masala, it turns soft, absorbs spices beautifully and develops a mellow, earthy flavor. The natural taste of turnip is the highlight here, not just the gravy.

Fresh, firm turnips give the best result in this Punjabi curry. Older turnips may taste stronger and take longer to cook. Cutting them into medium cubes helps them cook evenly and hold shape in the gravy.

This shalgam ki sabji tastes best with roti, paratha or naan. It is simple home-style food with a strong dhaba character and very satisfying flavor.

If you enjoy Punjabi sabji recipes, you may also like:
Aloo Gobi • Vegetable Curry • Bhindi Masala • Aloo Methi • Baingan Bharta

How to Make Shalgam Ki Sabji (Stepwise)

Preparation

1. Peel 500 grams shalgam (turnip). Trim the top and root end. Rinse well.

Cut into medium-sized cubes or chunks (not too big, not too small) so they cook evenly and still hold shape in the gravy.

After chopping, you will get about 3 to 3½ cups of chopped turnips. Keep the chopped turnips in a bowl.

Tip: While chopping the turnips, taste a tiny raw piece. If it tastes very sharp, pungent or slightly bitter, the turnip may be older and stronger in flavor. In that case, soak the chopped pieces in lightly salted water for 15 to 20 minutes. Drain well and then use in the recipe.

Fresh, tender turnips usually taste mildly sweet and less sharp.

2. Finely chop 3 medium onions (about 1½ cups) and 2 medium tomatoes (about 1 cup). Slit 2 green chillies.

Crush 2 teaspoons kasuri methi (dried fenugreek leaves) between your palms and keep aside. Measure the spice powders and Ginger Garlic Paste. Keep them ready before you begin cooking.

Keep 2 cups water ready to add while cooking.

Make Onion Tomato Masala Base

3. Heat 4 tablespoons mustard oil in a heavy kadai until it just begins to smoke lightly. Reduce the heat.

Add 1½ cups finely chopped onions.

4. Mix and begin to sauté on medium-low to medium heat.

5. Sauté until golden and browned. This step builds the signature dhaba flavor.

6. Add 2 teaspoons ginger-garlic paste and 2 slit green chillies.

7. Sauté briefly for a few seconds until the aroma of the ginger and garlic dissipates.

8. Lower the heat or you can switch if off. Add the following ground spices:

• ½ teaspoon turmeric powder
• 1 teaspoon kashmiri red chilli powder or deghi mirch
• 2 teaspoons coriander powder
• ½ teaspoon cumin powder
• ½ teaspoon garam masala

9. Mix the ground spices evenly.

10. Immediately add 1 cup chopped tomatoes.

11. Sauté and cook the masala until the tomatoes soften completely and oil separates from the sides. The mixture should look thick and glossy.

12. Add 3 to 3½ cups diced turnips.

13. Mix well so that the masala coats all pieces. Add salt according to taste.

14. Add 2 cups water. Mix well.

15. Cover and cook on medium-low or medium heat for about 25 to 30 minutes, stirring occasionally.

Note: The cooking time will vary depending on the size, quality and age of the turnips. Tender, fresh turnips cook faster. Older or firmer ones may take longer. Cook until they are soft but still hold their shape.

Tip: Add more water if needed while cooking. You can also adjust the total amount of water as per your preference. I have kept the gravy medium consistency. You can make it slightly thicker or a bit thinner if you like.

Once done, taste the gravy and adjust salt or spices as required.

16. The turnips should be soft but not mushy.

To check doneness, insert a knife or fork into a piece of turnip. It should slide in easily without resistance. The pieces should be fork-tender, yet still hold their shape and not break apart in the gravy.

If you like, you can lightly mash a few turnip pieces with the back of a spoon to slightly thicken the gravy. This step is optional and not necessary.

17. Once the turnips are fork tender and softened, add 2 teaspoons crushed kasuri methi (dried fenugreek leaves) and 3 tablespoons chopped coriander leaves.

18. Rest the dhaba style turnip curry for a few minutes before serving.

Serving Suggestions & Storage

Serve this Punjabi shalgam ki sabji hot or warm with roti, tandoori roti, paratha or naan. It also goes well with plain basmati rice.

A side of sliced onions and lemon wedges works nicely.

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop. Add a little water if the gravy thickens.

Freezing is not ideal as the texture of turnips may change.

Dassana’s Recipe Tips

• For authentic dhaba flavor: Brown the onions patiently until deep golden. This step builds sweetness and body in the gravy. Lightly sautéed onions will not give the same depth and flavor.
• Oil separation check: Cook the tomato masala until you clearly see oil separating at the edges. This ensures the spices are properly cooked and removes any raw taste. Undercooked masala can make the turnip curry taste flat.
• Turnip quality matters: Choose firm, heavy turnips with smooth skin and no soft spots. Older or spongy turnips may taste more bitter. Soaking chopped turnips in salted water helps reduce sharpness.
• Cut size control: Do not chop the shalgam too small. Medium pieces hold shape better and cook evenly. Smaller cubes may break down in the gravy.
• Spice balance: This shalgam ki sabji is moderately spiced. Adjust red chilli powder and green chillies to suit your taste. For a milder turnip recipe, reduce the green chillies and the red chilli powder.
• Water adjustment: Add water gradually to control gravy thickness. The final curry should be medium consistency, not watery and not too dry or thick. Resting time also thickens the gravy slightly.

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