Shalgam ki Subzi
by Tarla Dalal
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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.
- Heat the oil in a pan and add cumin seeds.
- When they crackle add in ginger-garlic paste, turmeric powder, cumin powder, chilli powder, salt and turnips.
- Sauté the turnips in the masala for 2 minutes. Add ¼ cup of water cover and cook till the turnips are soft.
- Remove the lid and add tomatoes, Punjabi garam masala and coriander. Cook for 5 minutes.
- Serve hot.
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