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shalgum ki sabzi recipe | Indian turnip vegetable | Punjabi shalgum ki sabzi | aloo shalgam ki sabzi |

shalgum ki sabzi recipe | Indian turnip vegetable | Punjabi shalgum ki sabzi | aloo shalgam ki sabzi | with 20 amazing images.



shalgum ki sabzi is an Indian turnip vegetable. Shalgam or turnip, a member of the radish family that tastes much milder, is a winter vegetable that is strongly associated with Punjabi cuisine.

In fact, no other cuisine makes such extensive use of the vegetable. Turnips cook easily, and taste fantastic when combined with tomatoes as in this semi-dry curry.

In fact, no other cuisine makes such extensive use of the Punjabi shalgum ki sabzi. Turnips cook easily, and taste fantastic when combined with tomatoes as in this shalgum ki sabzi.

Indeed, this is a homely and satiating shalgum ki sabzi that you will thoroughly enjoy, when had with rotis. You can also add on, you can also add on Achari Baingan , Panchratni Dal and rice to round up your meal.

Tips for Punjabi shalgum ki sabzi. 1. Shalgam or turnips are a popular winter root vegetable so, it tends to have mud stuck to it. Scrub and wash them well. 2. For an authentic North Indian feel, use ghee instead of oil to saute the shalgam sabzi. 3. Add the turnip. At this stage, you can even add potatoes to make aloo shalgam ki sabzi.

Learn to make shalgum ki sabzi recipe | Indian turnip vegetable | Punjabi shalgum ki sabzi | aloo shalgam ki sabzi | with step by step photos.

Shalgam ki Sabzi

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Shalgam ki Sabzi recipe - How to make Shalgam ki Sabzi

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
Show me for servings

Ingredients
Method
For shalgam ki sabzi
    For shalgam ki sabzi
  1. To make shalgum ki sabzi, heat the oil in a broad non-stick pan and add cumin seeds.
  2. When the seeds crackle, add the ginger-garlic paste, turmeric powder, cumin powder, chilli powder, mix well and sauté on a medium flame for few seconds.
  3. Add the turnip and salt , mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  4. Add ¼ cup of water, mix well cover it with a lid and cook on a medium flame for 5 minutes or till they turn soft.
  5. Add tomatoes, garam masala and coriander, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  6. Serve the shalgum ki sabzi hot.
Nutrient values (Abbrv) per serving
Energy72 cal
Protein0.2 g
Carbohydrates0.8 g
Fiber0.4 g
Fat7.5 g
Cholesterol0 mg
Sodium3.4 mg
Shalgam ki Sabzi recipe with step by step photos

How to make Shalgam ki subzi
    How to make Shalgam ki subzi
  1. Shalgam or turnips are a popular winter root vegetable so, it tends to have mud stuck to it. Scrub and wash them well.
  2. To make  shalgum ki sabzi recipe | Indian turnip vegetable | Punjabi shalgum ki sabzi  | aloo shalgam ki sabzi | peel the turnips using a peeler and discard the skin.
  3. Place them on a chopping board and cut into cubes. Keep aside.
  4. To prepare shalgam ki subzi, heat the oil in a broad non-stick pan. When the oil is hot, add cumin seeds. For an authentic North Indian feel, use ghee instead of oil to saute the shalgam subzi.
  5. When the seeds crackle, add the ginger-garlic paste. This recipe with detailed step by step photos will help you make restaurant-style which stays fresh for months and comes handy while cooking Indian food.
  6. Add turmeric powder.
  7. Add cumin powder.
  8. Add chilli powder.
  9. Mix well and sauté on a medium flame for a few seconds or until the raw smell goes away. Roast the masalas well or they will hit your throat and taste raw. If required add 1-2 tbsp of water to prevent the spices from burning.
  10. Add the turnip. At this stage, you can even add potatoes to make aloo shalgam ki subzi.
  11. Add salt.
  12. Mix well and cook on a medium flame for 2 minutes, while stirring occasionally to roast it.
  13. Add ¼ cup of water.
  14. Mix well.
  15. Cover it with a lid and cook on a medium flame for 5 minutes or till they turn soft. This turnip vegetable is a dry subzi so, cook until the water evaporates completely. Shalgam takes time to cook so many people even prefer cooking it in a pressure cooker.
  16. Add tomatoes.
  17. Add garam masala. Refer to this recipe with detailed step by step photos to make homemade garam masala.
  18. Add coriander.
  19. Mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Our shalgam ki sabzi is ready!
  20. Serve  shalgum ki sabzi | Indian turnip vegetable | Punjabi shalgum ki sabzi  | aloo shalgam ki sabzi |  hot it in lunch or dinner with hot crispy paranthas or soft chapatis and rotis.
  21. Bharwan Baingan, Spinach Mushroom Sabzi, Shahi Gobhi are some other popular Punjabi sabzis.

Tips for Punjabi shalgum ki sabzi
    Tips for Punjabi shalgum ki sabzi
  1. Shalgam or turnips are a popular winter root vegetable so, it tends to have mud stuck to it. Scrub and wash them well.
  2. For an authentic North Indian feel, use ghee instead of oil to saute the shalgam sabzi.
  3. Add the turnip. At this stage, you can even add potatoes to make aloo shalgam ki sabzi.

Reviews

Shalgam ki Sabzi
 on 26 Apr 21 06:01 AM
5

I love this recipe! I never ate turnips before and have now made this 3 times. I will continue to try more Indian recipes. Thank you so much.
Tarla Dalal
26 Apr 21 05:12 PM
   Thanks so much for trying our recipe, it means a lot to us. Keep trying more recipes and sharing your feedback with us.
Shalgam ki Sabzi
 on 09 Jan 21 07:38 AM
5

This was amazing. I tested it for lunch to try it out before making it for others, and I enjoyed it so much I ate the whole recipe. The only additions were some finely diced onions, and I use ground cumin instead of the seeds. I was looking for a way to use up my turnips from the garden, and this is going to be a staple from now on.
Tarla Dalal
09 Jan 21 08:00 PM
   Thank you for your kind words. Please keep trying more recipes and sharing your comments with us.
Shalgam ki Sabzi
 on 02 Jan 21 02:46 PM
5

Besides, having pickle ,turnip tastes as good as any other dry vegetable. Easy to cook and can be served as side dish in winters. Thank You
Tarla Dalal
04 Jan 21 09:15 AM
   Thanks for the feedback !!! Keep reviewing recipes and articles you loved.
Shalgam ki Sabzi
 on 02 Jan 21 02:44 PM
5

Shalgam ki Sabzi
 on 27 Nov 20 12:18 AM
5

Fabulous recipe. So simple and yet such great results. I added some chopped onion along with the Ginger garlic pastes. And avoided the Cumun powder... just used the seeds.
Tarla Dalal
28 Nov 20 10:41 AM
   Thanks for the feedback !!! Keep reviewing recipes and articles you loved.
Shalgam ki Sabzi
 on 15 Mar 20 11:43 AM
5

good .
Tarla Dalal
15 Mar 20 09:09 PM
   Hi Viajy , we are delighted you loved the Shalgam ki Subzi recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.
Shalgam ki Subzi
 on 28 Nov 19 11:35 PM
5

Thanks so much for a quick, easy and nutritious Punjabi recipe! I shall be checking out more of your recipes, to please my Indian food loving pallet and that of my in-laws!! God bless you Tarla ji.
Tarla Dalal
02 Dec 19 03:04 PM
   Hi Happy to know you liked the recipe. Do keep try more and more recipes and share your feedback. Happy Cooking!
Shalgam ki Subzi
 on 02 Feb 19 07:00 AM
5

I tried the receipe, it came out just awesome, finger liking.. Before reading this receipe Ibonly use turnip in mix veg instead of potatoes Buy a great thanks yo Tarla g, found a new dish for my child he just loved it, thinking that he is eating aaluuu..
Tarla Dalal
04 Feb 19 09:18 AM
   Hi Suhasini, Happy to know you liked the recipe. Do keep try more and more recipes and share your feedback. Happy Cooking!
Shalgam ki Subzi
 on 21 Mar 18 09:46 PM
5

Absolutely brilliant recipe and the dish came out wonderfully.
Tarla Dalal
22 Mar 18 08:42 AM
   Hi Akash, we are delighted you loved the recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.
Shalgam ki Subzi
 on 24 Jan 18 06:22 PM
5

Plz tell the recipe in HINDI
Tarla Dalal
25 Jan 18 08:50 AM
   Hi Sneha, We are very sorry but we do not have this recipe in hindi as of now...
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