- Serve as a main course or side dish
- Quick to make (5 minute prep, 20 minute cooking time)
- Vegetarian, Vegan (Gluten-free if you skip hing)
About
Shalgam means turnip in Hindi and sabzi or sabji is a vegetable dish. So, shalgam ki sabzi is an Indian turnip recipe. It is most common in Punjab so this is a North Indian recipe.
Turnips cook fairly quickly so you will have a hot meal ready in under half hour.
This shalgam sabzi tastes great with yogurt, basmati rice, jeera rice or other Indian breads such as roti. It can be a main vegetable dish or served alongside another main as a side dish.
Ingredient Notes
Turnips: Since turnips grown underground they tend to be a bit dirty. Wash them well and peel prior to chopping into ½ – 1 inch size cubes.
Onions: I used red onions because that is what I had on hand. Use either white or red onions.
Garlic cloves: Chop finely or crush.
Crushed tomatoes: I love using canned crushed tomatoes because of the consistency of taste they provide and convenience. You can also use fresh tomatoes but note dependent on the taste you may need to adjust quantity.
Spices: I won’t list them out, but note they are all common Indian spices you will likely have in your masala dabba!
Cilantro / Coriander Leaves: Optional garnish and gives a bit of fresh taste to the dish.
Variations
This shalgam recipe is flexible. You could add potatoes to make aloo shalgam ki sabzi or even add peas or other veggies.
Skip the asafetida to make this recipe gluten-free.
Instant Pot turnips is an alternative way to make this recipe.
Making Shalgam Ki Sabzi
Prep: Wash, peel and chop the turnips. Chop red onions and finely chop the garlic (or use a garlic press).
- Get the tadka going with oil, cumin seeds and asafetida. Cook onions and garlic briefly.
- Add the chopped turnips, turmeric powder and salt. Cover and cook until fork tender.
- Add the remaining spices and crushed tomatoes. Mix well and let cook 2-3 minutes more.
- Garnish with cilantro and serve.
Serving Suggestions
Turnip curry tastes great with warm roti or other Indian breads and basmati rice / jeera rice. Often sabzis or shaaks (vegetable dishes) are also served with dals for a complete meal.
If you’d like to serve multiple shaaks as part of a Gujarati thali, peas cauliflower nu shaak or bhinda nu shaak are two other very easy ones you can make.
During mango season, you can also serve some mango ras on the side! Or try one of many Indian ice creams such as kesar pista ice cream.
How to freeze it?
You can make the shaak and freeze it. Make sure to store in a freezer safe container or bag. Move to the fridge the night before serving to defrost. Reheat in a pan on low heat before serving.
Shalgam Sabzi
Equipment
- Non stick pan
Ingredients
- 2 turnips chopped: 2¼ cups, 300g
- 2 tbsp oil
- 1 tsp cumin seeds jeera
- ¼ tsp asafetida hing
- ½ cup onions 65g
- 2 cloves garlic 7g, finely chopped
- 1 tsp cumin coriander powder dhana jeeru blend
- ¼ tsp red chilli powder lal mirch
- ¼ tsp turmeric powder
- ¼ cup crushed tomatoes
- ½ tsp garam masala
- ½ tsp salt adjust to preference
- ¼ tsp sugar
- 6 tbsp water
Instructions
- Heat oil on medium-high in pan. Add cumin seeds. Let cook and begin to sizzle (takes about 2-3 minutes). Then add asafetida (hing).
- Add onions to pan. Let cook 2 minutes. Add in chopped garlic.
- Add turnips, salt and turmeric. Mix.
- Turn gas between low-medium. Add 6 tbsp water. Cover and cook 5 minutes. Checking to mix 1-2 times in between (especially if you aren't using a non-stick pan).
- Turnips should be fork tender. Add remaining spices and crushed tomatoes. Mix well.
- Let cook 2 more minutes. Garnish with coriander leaves and serve.
Very tasty recipe! I grew my own turnips and didn’t like them until I tried this recipe. Thank you
So glad to hear, thanks for letting me know Gillian!
I don’t see the quantity of turmeric powder in your recipe here. Please advise of the amount. Thank you!
1/4 tsp – thanks for the catch! 🙂