Turnip Curry | Shalgam ki Sabzi

This vegan turnip curry is a simple and homestyle curry. It is made with turnips and is delicious when paired with rotis and dal. 

Turnip is a root vegetable that is not starchy. It is characterised by a slight pungent or peppery taste. To balance that out, I use tomatoes.

I love to make turnip fries with it which are quite nice.

This winter vegetable is a favourite in Indian kitchen. This is much loved among Indian turnip recipes.I love making this gobhi shalgam and gajar achaar too.

Try this easy vegetable curry and have it as a vegetable side or serve with rotis.

You may also like: sem ki sabji, aloo capsicum, tindora fry lauki ki sabzi.

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• Ingredients
• Variations
• Tips
• FAQs
• Instructions
• Turnip Curry | Shalgam ki Sabzi

Ingredients

Turnips or Shalgam: I have used 1 lb. Or about 500 gm. Shalgam here. Peel them and chop into cubes.

Tomatoes: 2 tomatoes are used in the recipe. Its sweetness and tartness helps balance out turnip flavour.

Ginger and garlic: Minced ginger garlic or its paste is used to flavour the turnip curry.

Spices: Regular Indian spices are used. Turmeric powder, garam masala, coriander powder, cayenne and salt.

Oil: Traditionally cooked in cold pressed mustard oil, you can use olive oil or coconut oil.

Variations

This recipe is vegan and vegetarian. To make it gluten free, skip asafoetida or heeng.

In place of cold pressed mustard oil, olive oil or coconut oil can be used. You can use any spices that you like.

Storage: This shalgam ki sabzi can be stored in the fridge in an air tight container for upto 3-4 days. Reheat on stove or in microwave and consume.

Tips

Younger turnips are sweeter in taste and older ones are more bitter. Choose fresh turnips for this recipe.

If you don't have tomatoes, you could use amchur or raw mango powder in its place. You may also use lemon juice,

You can use chopped green chillies in place of cayenne.

Do not make turnip mushy. Only cook till they are cooked through.

This is a simple homestyle turnip curry that goes really well as a side.

FAQs

Instructions

Take fresh turnips. Wash them well. Peel and cut into same sized cubes. This is to ensure that they cook evenly.

Chop two tomatoes and keep aside. Mince ginger and garlic or use paste. Also assemble all the spices.

Heat oil in a pan. Add 1 tsp. Cumin seeds and let it sputter. Then add ½ tsp. heeng and cook for 30 seconds.

Add chopped turnip and mix well. 

Add ginger garlic paste, turmeric powder and salt.

Cover and cook on low to medium flame for 5-8 minutes till turnip is almost cooked. 

Now add chopped tomatoes, garam masala and cayenne (optional).

Mix well.

Cover and cook till tomatoes are mushy and turnip is cooked. 

If using sugar, add here and mix well. This is just to balance the flavours. It does make the sabzi sweet.

Taste and adjust seasoning. 

If there is any water left, you can cook turnip some more on open flame so that the water evaporates.

Garnish with chopped cilantro and serve hot. Your delicious shalgam sabzi is done.

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