Shalgam ki Sabzi (+Video)

Shalgam ki Sabzi

Salgam ki sabzi , Today’s recipe is one of my MIl’s recipe and it tastes perfect on those cold winter days.

Shalgam ki sabzi or turnip dry curry is a winter essential in our house. We would always make this mild and delicious curry and it goes well with roti or plain paratha. The salgam sabzi recipe is quite simple and you need only a few ingredients for the same.

If you’re looking for How to make Punjabi style Shalgam ki sabzi at home or a delicious curry that will make your day, then this is the right space for you.

Shalgam ki sabzi is a northern Indian dish and associated with Punjabi cuisine. The curry recipe shown here is limited to Punjabi Households and is not available in hotels or roadside Dhabas. It is very famous in Punjab and is made from fresh turnips which are only available in winters.

The recipe shown here is also wonderful in a way, that it makes the pungent smell of turnip disappear in the curry. Even if turnips are not your personal favorite, this dish will turn you to love them. Do try this recipe and let us know how it turned out for you in the comments section.

Ingredients Needed for Shalgam Sabzi

• Clarified butter: Ghee or clarified butter makes the most delicious shalgam ki sabzi but if you plan to make it vegan you can always use any cooking oil.
• Cumin seeds: For tempering
• Turnips: Fresh seasonal turnips, medium-sized cut in 1/2″ thin slices.
• Tomatoes: Tomatoes balances the flavors in the dish.
• Onions: Adds a nice sweetness to the curry.
• Green chilies: For that extra kick in the shalgam ki sabzi.
• Coriander Leaves: Adds refreshing flavors to the curry.
• Spices: A basic minimal spices turmeric, coriander powder, salt, red chili, and garam masala.

How to make Shalgam Sabzi?

Heat ghee in a pan or wok. Add cumin seeds and sliced onions. Saute till onions are soft. Now add sliced turnips. Cook covered till turnips are tender.

Add tomatoes and green chili to the center of the pan. Now add all spice powders and salt. Mix well and cook till tomatoes are done and ghee comes out from the edges of the pan.

Remove from heat and garnish with coriander leaves. Serve hot with roti.

Serving Suggestions

Serve the shalgam sabzi with ghee smeared chapatis, paratha, or rice. This sabzi tastes best the next day, so make sure to save some.

Pro Tips

• Make sure to use fresh seasonal medium-sized turnips for this sabzi.
• Adjust the spices as per your taste.
• I prefer cooking the sabzi on low heat, throughout.
• The time to cook the dish depends on the thickness of turnip slices. If they are thin, they will cook sooner and if they are thick it is going to take longer to cook them.

Like Shalgam Sabzi, try these recipes…

• Aloo Tindora | Potato Ivy Gourd | Kundru aur Aloo ki Sabzi
• Butternut Squash & Potato Sabzi
• Lauki ki Sabzi /Bottle Gourd Curry
• Aloo Methi
• Spring Onion Potato Curry / Hare Pyaz aur Aloo ki Sabzi

Looking for more such recipes to get some ideas for your lunch or dinner? Do not miss my Instant Wheat Dosa and Idli Recipe and the best one’s Millets Vada.

*If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!

Shalgam ki Sabzi

Sapana Behl

A super delicious and inviting winter essential shalgam or turnip curry is a wonderful side dish to pair with chapati or paratha.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course Lunch

Cuisine Indian

Servings 4 People

Equipment

• Saucepan

Ingredients

  

1x2x3x

• 4 tablespoon clarified butter
• 2 onions medium size
• 1 teaspoon cumin seeds
• 7-8 turnips medium size
• 1 teaspoon turmeric
• 2 teaspoons coriander powder
• 1 teaspoon red chili powder
• salt to taste
• 2 tomatoes medium size
• 3-4 green chilies
• 1/2 teaspoon garam masala

Instructions

 

• Heat ghee in a pan or wok. Add cumin seeds and sliced onions. Saute till onions are soft.
• Now add sliced turnips. Cook covered till turnips are tender.
• Add tomatoes and green chili to the center of the pan. Now add all spice powders and salt.
• Mix well and cook till tomatoes are done and ghee comes out from the edges of the pan.
• Remove from heat and garnish with coriander leaves.
• Serve hot with roti.

Video

Notes

1. Make sure to use fresh seasonal medium-sized turnips for this sabzi.
2. Adjust the spices as per your taste.
3. I prefer cooking the sabzi on low heat, throughout.
4. The time to cook the dish depends on the thickness of turnip slices. If they are thin, they will cook sooner and if they are thick it is going to take longer to cook them.

Keyword salgam sabzi, shalgam curry, shalgam ki sabzi, turnip curry, turnip dry curry, turnip recipes

Tried this recipe?Mention @Behlsapana or tag #cookingwithsapana!

This post was originally posted in 2016, since then I have updated the pictures and content for better engagement.

Always let me know how this recipe turned out in the comments below. I will be so excited to hear how you served your Shalgam ki Sabzi and please do share your tips and tricks with me.

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Best Regards,
Sapana Behl