Main Courses, Vegetarian

Shalgam di Sabji

Cooks in 40 minutes Difficulty Easy 0 comments
Savory and spicy stewed turnips. Shalgam is the perfect winter dish.

Growing up in India I don’t think you have the option or the reason to hate any vegetable. Especially something as yummy as shalgam di sabji!

When you ask a lot of Americans about turnips they’ll describe them as somewhat bitter, pungent smelling, and not a go-to veggie. Shalgam di sabji will completely change your opinion of turnips. It’s best to buy young turnips because they tend to be sweeter but any turnip will do.

This sabji is traditionally made in winter, however, with modern farming you can buy turnips nearly year round. This sabji is naturally sweet, creamy, and incredibly flavorful with the cilantro and ginger. It’s incredibly easy to make and doesn’t require a lot of labor or tending to. Which is great because so many Punjabi recipes require that you forsake all of your hopes and dreams just to get the dish right. I love pairing it with yellow moong daal, roti, raita, and salad, or even with makki di roti and saag.

A random reason I love this dish – as the world continues to evolve and expand so many little things are being left to the way side. Slowly forgotten with time and each generation. Much of that is great and in the name of progress. But every now and then some of the nice things go with it. I feel like this sabji is one of them. Slowly losing popularity and falling away as something grannies made. So, I like making it, as my attempt to preserve the Punjabi culture.

Shalgam di Sabji

0 from 0 votes
Course: Main CoursesCuisine: PunjabiDifficulty: Easy
Servings

6

servings
Prep time

15

minutes
Cooking time

40

minutes
Total Time

55

minutes

Ingredients

  • 4 lbs turnips, peeled and cubed into 1 inch piece

  • 1 bunch cilantro, washed and large stems removed

  • 5 tbsp ginger, minced

  • 1 tsp turmeric

  • 1 tsp salt

  • 2 1/4 cup water

  • 1 Serrano pepper, minced

  • 2 tbsp cumin, ground

  • Additional salt for cooking

  • 2 tbsp ghee or 3 tbsp vegetable oil

Directions

  • Boil:
  • Place turnips, cilantro, ginger, turmeric, 1 tsp salt, and 2 cups of water into a large pot and boil over medium heat till turnips are soft enough to be cut with a spoon or fork. Stir occasionally to ensure even cooking. Approximately 15-20 minutes.
  • Mash:
  • Drain excess water and put the boiled vegetables into a large mixing bowl.
  • With a fork mash the turnips into large chunky pieces. Make sure to break up the cilantro as you go.
  • Cook:
  • In a large skillet heat oil on medium heat. Add in cumin and saute for approximately 2 minutes. Stir constantly to avoid burning.
  • Add in Serrano pepper and saute for approximately 2 minutes.
  • Add in the mash and coat evenly with the oil.
  • Stir in remaining water and salt to taste.
  • Cover and cook for 20 minutes over medium-low heat, stirring occasionally to avoid burning.
  • Serve:
  • Serve immediately with fresh roti.

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Nutrition Facts

6 servings per container


  • Amount Per ServingCalories149
  • % Daily Value *
  • Total Fat 5g 8%
    • Saturated Fat 2.8g 14%
  • Cholesterol 11mg 4%
  • Sodium 594mg 25%
  • Potassium 683mg 20%
  • Total Carbohydrate 24.2g 9%
    • Dietary Fiber 5.9g 24%
    • Sugars 12.7g
  • Protein 3.3g 7%

  • Calcium 10%
  • Iron 16%
  • Vitamin D 1%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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