Spiced Turnips (Shalgam Masala)
Kathleen Woods Rubino
Ingredients56 m servings 126 cals
- 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 g fat; 14 g carbohydrates; 2.2 g protein; 0 mg cholesterol; 134 mg sodium. Full nutrition
ReviewsRead all reviews 4
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...
Absolutely delicious! Thanks for sharing this recipe. Eye grow my own turnips now so this recipe was a godsend!
This was delicious! I didn't have fresh tomatoes, so I used a can of crushed tomatoes.