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.
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
Turnip has a slightly stronger taste than cabbage. It is peppery and slightly bitter.
Turnip has a slightly stronger taste than cabbage. It is peppery and slightly bitter.
They can be boiled and mashed and used along with boiled mashed potatoes for more nutrition. They can also be boiled, steamed or sautéed. Turnip can also be used in salads.
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.
Here's the recipe card:
📖 Recipe Card
Turnip Curry | Shalgam ki Sabzi
Equipment
Ingredients
- 1 lb. Turnip or shalgam about 500 gm, peeled and cubed
- 1 tsp. Ginger garlic paste or minced
- 2 tomatoes chopped
- 2 tsp. Cold pressed mustard oil or olive oil
- 1 tsp. Cumin seeds
- ½ tsp. Asafoetida or heeng
- 1 tsp. Garam masala
- 1 tsp. Cayenne
- ½ tsp. Turmeric powder
- ½ tsp. Salt or to taste
- ¼ tsp. Sugar optional
- 2 tsp. cilantro for garnish
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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 finely 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 ki sabzi is done.
Notes
2. If you don’t have tomatoes, you could use amchur or raw mango powder in its place. You may also use lemon juice,
3. You can use chopped green chillies in place of cayenne.
4. Do not make turnip mushy. Only cook till they are cooked through.
5. This is a simple homestyle curry that goes really well as a side.
Nutrition
If you liked the recipe I request you to leave a * star rating. Thanks.
Kathleen says
This curry looks and sounds marvelous! Love that you used turnips. Yum!
Lima Ekram says
Was looking for something different from my normal dishes and was so glad that I tried this! The whole family loved it!
Amanda Wren-Grimwood says
Would never have thought of using turnips and this is such a delicious curry too.
Ieva says
Superb! I would have never thought to put turnip with curry spices but it worked so well. Loved how the spices complemented this peppery vegetable.
Kate says
This is such a great way to use up turnip! Love it.