Shalgam Ki Sabzi – Turnip Curry

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curry on cooking femalefocusonline nov2020Turnips make a delicious comforting winter warming curry, a million miles from the unpalatable boiled mush served at school dinners! This root vegetable is popular in north Indian cuisine either cooked into a curry, bhurji (mashed) or pickled. Shalgam curry is great served with hot buttered chapattis with a side of pickle and yogurt. If using baby turnips no need to peel the skin, however the larger ones need peeling.

3 tablespoons oil
2-3 medium turnips diced
2 garlic cloves finely chopped
1 medium onion chopped
1 inch ginger chopped
½ canned chopped tomatoes
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon garam masala
2 chopped chillies (optional)
Chopped fresh coriander to garnish

Time: 40 -50 minutes. Serves: 4 as a side Top tip: A Curry On Cooking spice kit can be used to replace the spices.

In a large saucepan heat the oil to a medium heat; once hot, add the cumin seeds, cook until they start to crack and turn a golden colour. Add the onion and garlic cook for about five minutes or until golden brown.
Add the fresh ginger, along with the tinned tomatoes. Mix and cook for a couple of minutes.
Next stir in the spices, turmeric, salt, garam masala, black pepper and fresh chillies. Cook for 1 minute.
Add the diced turnips and mix well. Stirring occasionally; cover and cook for 15-20 minutes or until the turnips are tender. To stop the turnips from catching on the bottom of the pan – add a couple of tablespoons of cold water.
Once cooked check seasoning. Garnish with coriander and serve with naan or chapatti and plain yoghurt.

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