Turnips were our featured vegetable last Winter and into Spring. We had not used them a great deal in the past, so wanted to explore their use. We added several new dishes, and especially several new turnip dishes from India.
This is a Punjabi turnip dish, easy to make, with an onion-tomato sauce. It takes no effort at all apart from some peeling, slicing and dicing. A perfect dish for an afternoon snack or a quick meal with some chapatis.
Punjabi Turnip Curry | Punjabi Shalgum Masala
250g turnips, peeled and cut into cubes
1 onion, chopped finely
1 large tomato, chopped or pureed
2 green chillies
1 cm piece ginger
2 Tblspn ghee
0.25 tspn Indian red chilli powder
0.25 tspn turmeric powder
sea salt to taste
0.5 tspn garam masala
1 Tblspn coriander leaves, chopped
Grind the onion, ginger and green chillies to a course paste.
Heat the ghee in a kadhai or heavy pan and fry the onion paste until it is golden brown in colour. Add the salt to taste, chilli powder and turmeric powder. Cook for a couple of minutes and then add the chopped or pureed tomatoes. Sprinkle with a little water and cook until everything is well mixed.
Add the turnips and saute for 2 – 3 minutes, then add 1.5 cups of water. Cover the kadhai and cook for 5 mins or until the turnips are tender.
Lift the lid, sprinkle with the garam masala and cover again. Leave for 5 minutes for the flavours to infuse. Garnish with coriander leaves and serve with chapatis.
recipe notes and alternatives
Half a tspn of jaggery can be added to this dish to counteract the slightly bitter taste of turnips. A little cumin powder and coriander powder can be added with the spices.
A note on the tomatoes. I use a spice grinder if I want to make a puree for a dish, or a food processor to chop it really finely but still leaving some texture. Just pulse the food processor until you achieve the texture that you want.