Stovetop Indian Shalgam Sabzi (Vegetarian Turnip Curry)

5 from 3 votes

Stovetop Indian Shalgam Sabzi (Vegetarian Turnip Curry)

Humble, home-cooked shalgam sabzi! This well-tested stovetop recipe for Indian turnip curry is extra easy and quick to cook at home. It combines cubed turnips, crushed tomatoes (canned or fresh tomatoes work well), red onion, fresh garlic, and a few Indian spices. This root veggie dish is flavor-filled but mild. It's a great sabzi, or vegetable dish, that's ready in less than 30 minutes. Gather your ingredients for cooking; photo guidance is provided below!

Prep Time5

Cook Time20

Total Time25

Course: lunch, Main Course, Side Dish

Cuisine: Indian

Diet: Vegan, Vegetarian

Keyword: indian turnip recipe, shalgam, shalgam recipe, turnip curry

Servings: servings

Calories: 99kcal

Author: Shilpa Joshi

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.

Nutrition