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Curried Turnips

Curried Turnips (Shalgam ki Sabzi)

91kcal
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Prep 10 minutes
Cook 30 minutes
Total 40 minutes
Curried Turnips (Shalgam ki Sabzi) is a simple North Indian curried turnip dish made with onions, ginger, and warm spices. This easy and healthy vegetable recipe transforms humble turnips into a flavorful sabzi that pairs perfectly with roti or rice.
Servings 4 servings
Course Main Course
Cuisine Indian

Ingredients

  • 1 lb Turnips
  • 1 tbsp Oil your preferred oil
  • 1 cup Onions diced
  • 1 tsp Ginger finely chopped
  • 2 Green Chilies optional, adjust to taste
  • 1 tbsp Coriander Powder
  • 1/4 tsp Turmeric
  • 1/2 tsp Salt adjust to taste
  • 1/2 tsp Sugar adjust to taste

Method

Preparing the Turnips
  1. Start by peeling the turnips. You can either cut them into small cubes or grate them.
  2. Grating the turnips is my preferred method because it significantly reduces the cooking time and helps the turnips absorb the spices more evenly. Cubed turnips work just as well, but they will take a few extra minutes to soften.
    Grated Turnips
Cooking the Sabzi
  1. Heat the oil in a non-stick pan over medium heat.
  2. Add the onions, ginger, and green chilies. Cook for about 5 minutes, until the onions become soft and translucent.
  3. Add the turnips along with the coriander powder, turmeric, and salt. Mix well so the spices coat the vegetables evenly.
  4. Cook for about 20 minutes, stirring every few minutes, until most of the moisture evaporates and the turnips become soft.
    5. If you used cubed turnips instead of grated ones, they may take about 5 minutes longer to cook. You will know they are ready when the turnips can be easily mashed with a spatula.
  5. Turn off the heat and mix in the sugar. The small amount of sugar helps balance the natural bitterness that turnips sometimes have.

Nutrition

Calories91kcalCarbohydrates14gProtein2gFat4gSaturated Fat0.3gPolyunsaturated Fat1gMonounsaturated Fat2gTrans Fat0.01gSodium444mgPotassium296mgFiber4gSugar7gVitamin A1IUVitamin C30mgCalcium53mgIron1mg

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