A colder time of year veggie, shalgam or turnip, from the radish family, is an extraordinary choice to prepare for lunch. An ideal recipe to dish up in only 30 minutes! Shalgam ki sabzi is generally connected with the Punjabi food where pieces of turnip is cooked in basic regular flavors by adding a lot of tomatoes and onion. It is a semi dry curry so you can have it along a roti as well as pair up with some extra rice. A satisfying and solace food to prepare for lunch, put a pickle and dal to go with this and you’ll have a healthy feast at the table.
Elements of Shalgam ki Sabzi
500 Gram Turnips (hacked and washed),
Peeled2 enormous Onion ,
Chopped2 Tomatoes,
Chopped1 tsp Garlic and ginger,
Grated2 Green chillies ,
Chopped1 tsp Sugar,
Cumin powder and coriander powder1 tsp Turmeric powder1 cup Water2 tbsp Butter/oilto taste SaltCoriander passes on to embellish.,
Finely slashed
Instructions to Make Shalgam ki Sabzi
1.Heat the spread/oil in a tension cooker till it is medium hot.
2.Add the cleaved green chillies, ground ginger and garlic.
3.Fry briefly.
4.Add the slashed onions and saute on medium intensity for 3 minutes or till the onions are gently browned.
5.Now, add the hacked tomatoes, salt, and the turmeric, cumin and coriander powders.
6.Stir fry on medium/low intensity for 3 minutes or till the fat leaves the sides of the cooker.
7.Add the hacked turnips and mix.
8.Add the water and mix well.
9.Close the cooker and bring to greatest strain on high heat.
10.Now, diminish the intensity and cook on low level for around 15 minutes.
11.Open the cooker after all the steam has gotten away. Add the sugar and gently crush the cooked turnips.
12.Keep on the fire for a couple of moments to dry out overabundance water in the event that any.
13.Garnish with finely cleaved coriander leaves.
