Shalgam Ki Sabji – Curried Turnips (Instant Pot)

The winter has truly set in. In the spirit of seasonal and all, I recently picked up some lovely fresh turnips. My inspiration for this Shalgam ki Sabji or Curried Turnips comes from this site. An absolutely lovely resource for all things vegetarian.  I tweaked this relatively simple but very flavorful recipe ever so slightly and then adapted it for the instant pot. Well, to be fair the original recipe recommends using a pressure cooker anyway.

My Story about Salgam Ki Subji or Curried Turnips

A simple and quick recipe for a chilly day. I am proud to have you know that I am still going strong with the steps. Although this week with the snow and frigid temperatures is indeed testing my resolve. My so far so good. Now, down to today’s dish on hand. I will confess, I do have a lot of recipes with turnips. I have a couple in the Spices and Seasons Cookbook. But, probably that is it. If you can find turnips with greens, chop them finely and stir them in towards the end. They offer a nice balance.

A Shout Out for Turnips

Turnips bring you some of the comforting notes of potatoes, but with a lot more healthy benefits. They are  rich in calcium, phosphorus, potassium, sodium, and magnesium. Amongst vitamins, they contain vitamin C, folate, and niacin. These vegetables are high in fiber and low in calories and are typically inexpensive, making them a logical choice for inclusion in any healthy diet. And if you persuade yourself in a dish like this they could almost work like potatoes. A few more turnip recipes include these turnips with peas and Achari Turnips.

In fact, all things considered this relatively light dish tastes full and satisfying. It works like a charm with a flatbread of your choice. So, go ahead give some turnips a shot.

Some Tips and Tricks

So here are a few suggestions,

• If you do not want to wait for the natural release, then increase the cooking time by 3 minutes.
• This dish has a pleasant amount of heat, but if you want you can tone it down.
• Try to pick smaller, fresh turnips as they are more flavorful.
• To keep the recipe vegan, you can use coconut oil instead of ghee

And without much ado, let us give this recipe a go.

If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course Instant Indian is ready for order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.

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