Turnip Curry (Shalgam Ki Sabji)

Turnip curry or shalgam ki sabji in bowl.

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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 consistency gravy and a bold yet balanced flavor. Mustard oil and slow sautéing give it an authentic North Indian taste. It pairs best with roti, paratha or naan and makes a comforting main dish.

Prep Time20

Cook Time30

Total Time50

Course: Main Course

Cuisine: North Indian, Punjabi

Diet: Vegan

Difficulty Level: Moderate

Servings:

Calories: 205kcal

Author: Dassana Amit

Ingredients

500 grams or (3 to 3½ cups) turnip (shalgam), peeled and medium diced
1½ cups or 3 medium onions – finely chopped
1 cup or 2 medium tomatoes – finely chopped
2 teaspoons ginger-garlic paste
2 green chillies – slit
½ teaspoon turmeric powder
1 teaspoon kashmiri chilli powder or sweet paprika
2 teaspoons coriander powder
½ teaspoon cumin powder
½ teaspoon garam masala
2 teaspoons dried fenugreek leaves – crushed, (kasuri methi)
salt as needed
4 tablespoons mustard oil
2 cups water or as needed
3 tablespoons coriander leaves – chopped

US Customary - Metric

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.
Note: If turnips taste sharp or bitter, soak in salted water for 15 to 20 minutes. Drain well before cooking.
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 the ginger garlic paste. Keep them nearby for easy cooking.

Making Turnip Curry (Shalgam ki Sabji)

Heat mustard oil in a heavy kadai or a pan until it just begins to smoke lightly. Reduce the heat.
Add finely chopped onions and sauté on medium-low to 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 of ginger and garlic disappears.
Lower the heat or switch off the heat and add turmeric powder, red chilli powder, coriander powder, cumin powder and garam masala powder. Mix quickly so that 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.
Add water and mix well. Cover and cook on medium-low to medium heat, stirring occasionally, until the turnips are tender but still hold their shape.
Add crushed kasuri methi and chopped coriander leaves. Mix well. Switch off the heat and let the turnip curry rest for a few minutes before serving.
You can opt to garnish with chopped coriander leaves while serving. Serve shalgam ki sabji hot or warm with roti, naan, paratha or steamed rice.

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.
Add more or less water as needed to get the gravy consistency you prefer.
Let the sabji rest for a few minutes before serving for better flavor.

Nutrition