Shalgam Masala (Punjabi Turnip Curry)

Shalgam (turnip) is a winter vegetable in Punjab, often mashed into a sweet-spicy bharta with jaggery. It's a forgotten favourite that many Punjabis remember from their grandmother's kitchen – and Austrian weiße Rüben are just right.

Video by Rajshri Food on YouTube. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the video.

• Serves 4
• Prep 15 min
• Cook 35 min
• Vegan · gluten-free
• Famous in Punjab

Ingredients

• 600 g turnips, peeled, in cubes
• 3 tbsp mustard oil
• 1 tsp cumin
• 2 onions, finely chopped
• 1 tbsp ginger-garlic paste
• 2 tomatoes, chopped
• ½ tsp turmeric
• 1 tsp Kashmiri chilli powder
• 1 tsp coriander powder
• 1 tsp salt
• 1 tbsp jaggery
• ½ tsp garam masala
• coriander

Method

1. Steam or boil the turnips for 10 minutes until soft. Drain.
2. Heat the mustard oil, add cumin, then onions and fry until golden. Add ginger-garlic paste.
3. Add tomatoes and spice powders and cook until thick and the oil separates.
4. Add turnips, salt and jaggery, mash about half of them and cook uncovered 10 minutes, stirring.
5. Finish with garam masala and coriander and serve with makki or wheat roti.

Tip: Small, young turnips are sweetest – avoid big woody ones.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.