Shalgam ki Subzi
Equipment
- Bowl
- Kitchen Paper
- Paper towel
- Pan
- Heavy-based Pan
Ingredients
- 250 g Turnips (4 small), peeled
- 2 tablespoons Vegetable oil
- 1 teaspoon Turmeric ground
- 1 Cinnamon stick
- 4 Green cardamom pods
- 4 Black cardamom pods
- 1 tablespoon Onion Paste Fried
- 2 tablespoons Red chilli powder Kashmiri
- 1 tablespoon Garlic Paste
- 120 ml Tomato (1 small), pureed
- Salt
Instructions
- Put the turnips in a bowl, add 1 teaspoon salt and mix well. Set aside for 15 minutes, then rinse well and pat dry on kitchen paper (paper towels).
- Heat the oil in a non-stick pan over medium heat, add the turnips and fry for about 5 minutes, or until light brown. Remove from the pan and set aside.
- Pour 250ml / 8fl oz (1 cup) water into a deep, heavy-based pan, add the turmeric, cinnamon, cardamom pods, fried onion paste, chilli powder and garlic paste, then season with salt. Bring the mixture to the boil, stirring constantly, and boil for 7-8 minutes.
- Add the fried turnip and cook for about 20 minutes, or until the turnip is tender.
- Remove from the heat, stir in the pureed tomato and stir for 2-3 minutes.
Nutrition
Sodium: 183mgCalcium: 221mgVitamin C: 121mgVitamin A: 1297IUSugar: 15gFiber: 14gPotassium: 1178mgCalories: 195kcalSaturated Fat: 1gFat: 2gProtein: 7gCarbohydrates: 44gIron: 5mg
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