Spiced Turnips (Shalgam Masala)
Kathleen Woods Rubino
Ingredients56 m servings 126
- Heat oil in a large saucepan over medium heat. Add onion; cook and stir until soft, about 10 minutes. Stir in ginger-garlic paste and chile peppers; cook until fragrant, about 1 minute.
- Stir tomatoes, coriander, cumin, turmeric, and salt into the saucepan; mix well. Add turnips and hot water; stir well. Cover and bring to a boil. Reduce heat and simmer until turnips are tender, 20 to 30 minutes. Add brown sugar and coarsely mash the turnips.
- Cook's Note:
- Homemade ginger-garlic paste can be made by mashing equal parts garlic and fresh ginger root into a paste.
Per Serving: 126 calories; 7.4 14 2.2 0 134 Full nutrition
ReviewsRead all reviews 7
This was my first time cooking with turnips, and this turned out beautifully! My partner even asked for seconds! Great flavor, easy to make, and surprisingly filling served with rice. I didn't h...
Honestly one of the most delicious things that I have EVER cooked. I can't even believe how good these turnips were. I was eating the leftovers directly out of the pan with a fork and drinking...
Absolutely delicious! Thanks for sharing this recipe. Eye grow my own turnips now so this recipe was a godsend!
Delish! I didn't have coriander, so I'll add that next time. Had this as a side dish with steak.
Very tasty, l adjusted spices to taste, reduced the amount of water and added a couple of garlic cloves. Everyone liked it
This was delicious! I didn't have fresh tomatoes, so I used a can of crushed tomatoes.