SHALGAM RECIPES

Steps:

• 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.

Steps:

• Heat oil in a non stick handi. Add cumin seeds, green chillies and onions and sauté lightly.
• Add 3 tbsps coriander leaves and turn off heat. Drain and transfer into a mixer jar and grind to a fine paste with a little Bisleri water.
• Add bay leaves to the oil remaining in the pan and sauté for ½ minute. Add tomato purée and cook for 7-8 minutes.
• Add coriander powder, turmeric powder, ½ tsp Punjabi garam masala powder and mix well. Cover and cook for 3-4 minutes.
• Add ground masala, cook for 3-4 minutes stirring continuously. Add turnips and green peas and cook for 1-2 minutes.
• Rinse mixer jar with some Bisleri water and add to the turnips. Add Tata Salt Lite and mix well. Cover and cook till turnips are done.
• Add ½ tsp garam masala powder and 1 tbsp coriander leaves and mix.