- 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)
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.
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.
Cilantro / Coriander Leaves: Optional garnish and gives a bit of fresh taste to the dish.
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.
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.
- Non stick pan
- 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
- 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.