Turnips are a cruciferous vegetable with multiple health benefits. Turnips support blood sugar control, protect against harmful bacteria, and provide anticancer and anti-inflammatory effects. This recipe of Spicy Mashed Turnips is very delicious. It is generally prepared in winter and is served with Chapati or Makki ki Roti.
Finally, I would like you to visit my other Winter Special Recipes like Sarson Ka Saag Recipe, Methi Matar Malai Recipe, Palak Chole Recipe, Aloo Methi Sabzi, Gajar Ka Halwa and many more.
1.Firstly, peel the top skin of each turnip, wash them and cut into small pieces. Then add 1 tsp clarified butter/ghee to the pressure cooker.
2. Once the ghee melts, add 1/2 tsp fenugreek seeds/ methidana to it and roast it for 5 seconds.
3. Then add chopped turnips to the cooker.
4. Add 1/3 tsp turmeric powder, 1 tsp salt or salt to taste and 1/3 cup water to it.
5. Close the lid of cooker and cook on high flame till first whistle, then turn the flame on low and keep it simmering for another 10 minutes. It should be soft on poking.
6. Once the pressure cools down, open the lid and mash the boiled turnips with potato masher/ spatula and keep it aside.
7. Add 1 tbsp ghee/ clarified butter in a wok.
8. Then add 2 chopped tomatoes.
9. Next add 1 inch chopped ginger, 2 green chilies and little bit salt to it.
10. Keep sautéing it till the tomatoes turn soft and gooey.
11. Add mashed turnips and mix well with the tomatoes.
12. Add 1 tsp coriander powder and 1/4 tsp garam masala to it.
13. Finally, add 2-3 tbsp chopped green coriander/ cilantro to it.
14. Cook it on low flame for 5-7 minutes more.
15. Shalgam ka Saag is ready to serve. Transfer it to a serving bowl and enjoy this delicious mashed turnips with chapati or makki ki roti.
Tips:
- Try to have fresh turnips to prepare this recipe.
- This recipe requires a good quantity of ghee as it is a key ingredient for the deliciousness of the dish.
- You can also add ginger paste, but for real Punjabi spicy flavor add chopped ginger in this recipe.
- This Shalgam Ka Saag tastes great when server hot with Makki ki Roti.
AuthorNidhi kakkarIngredients
Directions
1.Firstly, peel the top skin of each turnip, wash them and cut into small pieces. Then add 1 tsp clarified butter/ghee to the pressure cooker.
2. Once the ghee melts, add 1/2 tsp fenugreek seeds/ methidana to it and roast it for 5 seconds.
3. Then add chopped turnips to the cooker.
4. Add 1/3 tsp turmeric powder, 1 tsp salt or salt to taste and 1/3 cup water to it.
5. Close the lid of cooker and cook on high flame till first whistle, then turn the flame on low and keep it simmering for another 10 minutes. It should be soft on poking.
6. Once the pressure cools down, open the lid and mash the boiled turnips with potato masher/ spatula and keep it aside.
7. Add 1 tbsp ghee/ clarified butter in a wok.
8. Then add 2 chopped tomatoes.
9. Next add 1 inch chopped ginger, 2 green chilies and little bit salt to it.
10. Keep sautéing it till the tomatoes turn soft and gooey.
11. Add mashed turnips and mix well with the tomatoes.
12. Add 1 tsp coriander powder and 1/4 tsp garam masala to it.
13. Finally, add 2-3 tbsp chopped green coriander/ cilantro to it.
14. Cook it on low flame for 5-7 minutes more.
15. Shalgam ka Saag is ready to serve. Transfer it to a serving bowl and enjoy this delicious mashed turnips with chapati or makki ki roti.
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