Shalgam ki Subzi
by Tarla Dalal
Added to 21 cookbooks
This recipe has been viewed 152671 times
Shalgam or turnip, a member of the radish family that tastes much milder, is a winter vegetable that is strongly associated with Punjabi cuisine.
In fact, no other cuisine makes such extensive use of the vegetable. Turnips cook easily, and taste fantastic when combined with tomatoes as in this semi-dry curry.
Indeed, this is a homely and satiating subzi that you will thoroughly enjoy, when had with rotis , you can also add on Achari Baingan , Panchratni Dal and rice to round up your meal.
- Heat the oil in a broad non-stick pan and add cumin seeds.
- When the seeds crackle, add the ginger-garlic paste, turmeric powder, cumin powder, chilli powder, mix well and sauté on a medium flame for few seconds.
- Add the turnip and salt , mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add ¼ cup of water, mix well cover it with a lid and cook on a medium flame for 5 minutes or till they turn soft.
- Add tomatoes, garam masala and coriander, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Serve hot.
Nutrient values per serving
|Vitamin A||239.7 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.1 mg|
|Vitamin C||7.3 mg|
|Folic Acid||5.8 mcg|
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