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.
6 servings per container
- Amount Per ServingCalories149
- % Daily Value *
- Total Fat
- Saturated Fat 2.8g 14%
- Cholesterol 11mg 4%
- Sodium 594mg 25%
- Potassium 683mg 20%
- Total Carbohydrate
- Dietary Fiber 5.9g 24%
- Sugars 12.7g
- Protein 3.3g 7%
* 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.