Turnip Curry (Shalgam Ki Sabji)
Shalgam ki sabji is a dhaba style Punjabi turnip curry cooked with browned onions, tomatoes and everyday Indian spices. This turnip recipe has a medium thick gravy and a bold yet balanced flavor. Mustard oil and slow bhunao give it an authentic North Indian taste. It pairs best with roti, paratha or naan and makes a comforting main dish.
Ingredients
- 480 to 500 grams shalgam turnip, peeled and medium diced (3 to 3½ cups chopped)
- 3 medium onions finely chopped (1½ cups)
- 2 medium tomatoes finely chopped (1 cup)
- 2 teaspoons ginger-garlic paste
- 2 green chillies slit
- ½ teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 2 teaspoons coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon garam masala
- 2 teaspoons kasuri methi crushed
- Salt as needed
- 4 tablespoons mustard oil
- 2 cups water or as needed
- 2 to 3 tablespoons fresh coriander leaves chopped
Instructions
Preparation
- Peel the turnips, trim the ends and rinse well. Cut into medium-sized cubes, not too small and not too large, so they cook evenly and hold shape.
- Finely chop the onions and tomatoes. Slit the green chillies.
- Crush kasuri methi between your palms and keep ready. Measure all the spice powders and keep them nearby for smooth cooking.
Making Turnip Curry (Shalgam ki Sabji)
- Heat mustard oil in a heavy kadai until it just begins to smoke lightly. Reduce the heat.
- Add finely chopped onions and sauté on medium heat until deep golden brown. Stir regularly and cook patiently as this step builds the base flavor.
- Add ginger-garlic paste and slit green chillies. Sauté briefly until the raw aroma disappears.
- Lower the heat and add turmeric powder, red chilli powder, coriander powder and cumin powder. Mix quickly so the spices do not burn.
- Immediately add chopped tomatoes and cook on medium heat until they soften completely and the oil starts separating from the masala. The mixture should look thick and glossy.
- Add the diced turnips and salt. Mix well so the masala coats the turnip pieces evenly.
- Pour in some water to form a medium thick gravy. Cover and cook on medium-low heat, stirring occasionally, until the turnips are tender but still hold their shape.
- Lightly mash a few turnip pieces with the back of a spoon to thicken the gravy naturally.
- Add garam masala and crushed kasuri methi. Simmer uncovered for a few minutes until the gravy looks cohesive and slightly rich.
- Garnish with chopped coriander leaves. Rest briefly before serving.
Notes
Brown the onions deeply for proper body and sweetness in the gravy.
Cook the tomato masala until oil separates to avoid any raw taste.
Cut turnips into medium pieces so they cook evenly without becoming mushy.
Adjust water gradually to control the thickness of the curry.
Let the sabji rest for a few minutes before serving for better flavor.
Cook the tomato masala until oil separates to avoid any raw taste.
Cut turnips into medium pieces so they cook evenly without becoming mushy.
Adjust water gradually to control the thickness of the curry.
Let the sabji rest for a few minutes before serving for better flavor.
