SPICED TURNIPS (SHALGAM MASALA)
I love turnips. This Northern Indian dish is great way to spice up traditional mashed turnips. This dish is great garnished with fresh cilantro or parsley and served with basmati rice, or with naan bread. The amount of chiles you use really controls the heat factor in this dish.
Provided by Kathleen Woods Rubino
Categories Side Dish Vegetables
Time 56m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oil in a large saucepan over medium heat. Add onion; cook and stir until soft, about 10 minutes. Stir in ginger-garlic paste and chile peppers; cook until fragrant, about 1 minute.
- Stir tomatoes, coriander, cumin, turmeric, and salt into the saucepan; mix well. Add turnips and hot water; stir well. Cover and bring to a boil. Reduce heat and simmer until turnips are tender, 20 to 30 minutes. Add brown sugar and coarsely mash the turnips.
Nutrition Facts : Calories 126.4 calories, Carbohydrate 14 g, Fat 7.4 g, Fiber 3.3 g, Protein 2.2 g, SaturatedFat 1 g, Sodium 133.7 mg, Sugar 8 g
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Sonia Castro
[email protected]I've made this shalgam masala several times now, and it's always a hit. It's a great way to use up leftover turnips, and it's always a crowd-pleaser.
Allah Big
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Mehk Jamil
[email protected]I'm not a big fan of turnips, but this dish has changed my mind. The turnips are so tender and flavorful, and the spices are perfectly balanced.
Arslan Butt
[email protected]This shalgam masala is a great make-ahead dish. It tastes even better the next day.
Jamil Ibrahim
[email protected]I love the vibrant color of this dish. It's so inviting and makes me want to dig in.
Bukola Arike
[email protected]This was my first time making shalgam masala, and I'm so glad I tried this recipe. It was so easy to follow, and the dish turned out delicious.
Izanixelus WildChildInHealing
[email protected]I'm always looking for new ways to cook turnips, and this recipe is a keeper. The spices really bring out the flavor of the turnips.
Azharchaddhar
[email protected]This dish was so easy to make, and it's a great way to use up leftover turnips.
RUBEN Gideon haggerty
[email protected]This shalgam masala was a bit too tangy for my taste, but I think I just need to adjust the amount of tamarind I use next time.
Abudlatif Musenze
[email protected]I wasn't sure what to expect from this dish, but I was pleasantly surprised. The flavors were very unique and interesting.
Yasir Yaseen
[email protected]The turnips were a little undercooked for my liking, but the overall flavor of the dish was still good.
Kazi Mithu
[email protected]This dish was a bit too spicy for my taste, but I still enjoyed it. I think I'll use less chili pepper next time.
M A Rony
[email protected]I made this shalgam masala for a party last weekend, and it was a hit! Everyone loved the unique flavor and the beautiful presentation.
RIHAN KHAN
[email protected]This was my first time cooking with turnips, and I'm so glad I tried this recipe. The turnips were so tender and flavorful, and the spices were perfect.
Nouman Rasheed
[email protected]I loved the addition of the roasted peanuts. They added a nice crunchy texture and a nutty flavor that really complemented the turnips.
Misti Chy
[email protected]The flavors in this shalgam masala were amazing! The tamarind and jaggery added a nice sour and sweet balance, and the spices were very fragrant.
Godwin Adekunte
[email protected]This dish was so easy to make, and it turned out so well! I'm definitely going to be making it again.
Imran King
[email protected]I'm not usually a big fan of turnips, but this shalgam masala changed my mind. The spices really brought out the natural sweetness of the turnips, and the yogurt sauce was the perfect finishing touch.
William Mattingley
[email protected]This shalgam masala was a delicious and unique dish! The turnips were tender and flavorful, and the spices were perfectly balanced. I especially loved the tangy tamarind and the slight heat from the chili peppers.