Shalgam or turnip is a winter veggie belonging to the root family. Similar to the taste of radish, this vegetable also feels earthy and nutty. Turnip makes dishes with several variations. A few whole and powdered spices add taste and flavor to its sabzi. Due to saline in taste, many add a little sweetness to the sabzi in the form of sugar or jaggery
Also, shalgam makes delicious pickles with a combination of spices, and a few veggies like radish, carrot, and cauliflower.
Onions, tomatoes, ginger, and garlic add a nice flavor to the sabzi. I cook several variations with this healthy root veggie. Sometimes dry as a side dish or other times with the gravy. If the leaves are also available with Turnip, I won’t miss the opportunity to add them to the sabzi. This time I cooked shalgam ki sabzi with green peas. This pairing was an absolute success in terms of taste. You can add any other seasonable vegetable to the turnip. This is the best way to consume the natural dose of vitamins and minerals. You should try this sabzi during winter
Prep Time – 5 minutes
Cook Time – 15-20 minutes
Coarse – Main
Cuisine – North India
Author – Bharti Dhawan
● INGREDIENTS REQUIRED
• Shalgam/Turnip – 250 gms
• Matar/Green peas – 1 cup
• Onion – 1 large (grated/ground)
• Tomato – 1 large (pureed)
• Ginger-chilly-garlic paste – 2 tsp
• Jeera/Cumin – 1 tsp
• Salt /Namak- to taste
• Haldi/Turmeric powder – 1/2 tsp
• Red chilly powder/Lal Mirch – 1 tsp
• Coriander/Dhania powder – 1 tsp
• Garam Masala – 1 tsp
• Water for gravy – 1 and 1/2 cups
• Cooking oil/Ghee – 1 tbsp
● METHOD FOR SHALGAM-MATAR CURRY
1- Take a pressure cooker and add oil/ghee. Heat it and add jeera/cumin. Allow this to crackle
2- Now, add ground onion paste. Stir continuously to roast until it becomes translucent
3- Add the ginger-chilly-garlic paste and stir/bhunow it with onion paste
4- Add salt and all the powdered spices and roast for a second. Sprinkle some water to prevent it from burning
5- Next, add the pureed tomato and allow to roast the onion-tomato masala until it leaves oil on the sides
6- Add chopped shalgam and peas. Combine it well with the masala and roast for a minute
7- Time to add water to the gravy. Allow the first to boil at a high flame. Then reduce the flame to low and cover the cooker with the lid. Let 3 whistles come and switch off the flame
8- Tasty and healthy Shalgam-Matar ki sabzi is ready. Serve the sabzi with roti or parantha In the main course
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