Shalgam Ki Sabji – Curried Turnips (Instant Pot)

Curried Turnips 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.

Curried Turnips

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

Curried Turnips

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

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Shalgam Ki Sabji – Curried Turnips (Instant Pot)

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Yield: Serves 4 to 6

Shalgam Ki Sabji – Curried Turnips (Instant Pot)

An easy to make very flavorful take on turnips.

Ingredients

  • 2 tablespoons oil
  • 1 teaspoon fenugreek seeds
  • a pinch of asafoetida
  • 2 green chilies minced
  • 1 teaspoon whole cumin seeds
  • 1 tablespoon minced ginger
  • 1 and 1/2 pounds fresh turnips (such as purple top or hakurai) peeled and halved
  • 2 teaspoons freshly ground coriander powder
  • 1 cup chopped diced tomatoes
  • 1 and 1/2 teaspoons salt or to taste
  • 2 teaspoons sugar
  • 1 tablespoon ghee or clarified butter
  • 3 to 4 tablespoons fresh lime juice (about 1 lime)
  • 2 tablespoons chopped coriander leaves
  • 1 teaspoon fresh garam masala powder (optional but a good idea)

Instructions

  1. Turn the instant pot onto saute mode. Add in the oil and heat for a couple of minutes. Add in the fenugreek, asafoetida and the green chilies and allow them to splutter.
  2. Add in the whole cumin seeds, minced ginger and stir well. Add in the turmips and coriander powder and give the mixture a good stir.
  3. Add in the chopped tomatoes. Turn off the heat and stir and scrape to make sure nothing is sticking to the bottom of the instant pot.
  4. Add in salt and sugar. Cover and cook on high pressure for 3 minutes and allow a natural release. Remove the cover and coarsely mash the turnips.
  5. Turn on the saute mode and cook for 2 minutes. Stir in the ghee, lime juice and coriander leaves.
  6. Sprinkle with the garam masala powder and enjoy hot.
https://spicechronicles.com/shalgam-ki-sabji-curried-turnips-instant-pot/

 

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