Turnip Recipe – Authentic Indian Turnip Curry with Hing & Garam Masala

Last Updated on 5 months ago by Neha Deshmukh

Turnip Recipe – Authentic Indian Turnip Curry with Hing & Garam Masala

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a comforting and flavorful Indian turnip curry. It’s a dish my grandmother used to make, and the aroma always filled the house with warmth. Don’t let the humble turnip fool you; this curry is packed with incredible flavor! It’s surprisingly easy to make, and I think you’ll absolutely love it.

Why You’ll Love This Recipe

This turnip curry (also known as shalgam ki sabzi in Hindi) is more than just a simple vegetable dish. It’s a beautiful blend of aromatic spices, a hint of tanginess, and the subtle sweetness of the turnip itself. It’s perfect for a cozy weeknight dinner, and it pairs beautifully with both chapatis and rice. Plus, it’s a fantastic way to add a unique and nutritious vegetable to your diet!

Ingredients

Here’s what you’ll need to create this delicious curry:

• 2 cups turnip, cubed (about 300g)
• 1 cup onion, chopped (about 150g)
• 1 cup tomato, chopped (about 200g)
• 1 tsp ginger-garlic paste (about 15ml)
• Salt to taste
• ¼ tsp turmeric powder (about 1g)
• 1 tsp red chili powder (about 5g)
• 2 tsp coriander powder (about 10g)
• ½ tsp garam masala (about 2.5g)
• 2.5 tbsp oil (about 37.5ml)
• 1 tsp cumin seeds (about 5g)
• 1 sprig curry leaves (about 10-12 leaves)
• A pinch of asafoetida (hing)
• 2 tbsp fresh coriander leaves, chopped (about 10g)

Ingredient Notes

Let’s talk about a few key ingredients!

• Hing (Asafoetida): Don’t skip this! A tiny pinch of hing adds a wonderful savory depth to the curry. It’s a staple in Indian cooking, especially for dishes with vegetables like turnip. It also aids digestion – a little bonus!
• Spice Levels: Feel free to adjust the red chili powder to your liking. Some regions in India prefer a milder curry, while others like a good kick. I usually stick to 1 tsp for a medium spice level.
• Oil Choice: Traditionally, mustard oil is used in North India for this type of curry, giving it a distinct pungent flavor. However, you can use any cooking oil you prefer – vegetable oil, canola oil, or even coconut oil work well. I often use sunflower oil at home.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pressure cooker over medium heat. Once hot, add the cumin seeds and let them sizzle for a few seconds – you’ll know they’re ready when they start to pop!
2. Add a pinch of asafoetida (hing) and a sprig of curry leaves. Let them sizzle for about 30 seconds, releasing their lovely aroma.
3. Now, add the chopped onions and sauté until they turn golden brown. This usually takes about 5-7 minutes. Patience is key here – nicely browned onions are the foundation of a flavorful curry.
4. Stir in the ginger-garlic paste and sauté for another 2 minutes until fragrant. You should be able to smell the wonderful aroma filling your kitchen!
5. Add the chopped tomatoes, turmeric powder, red chili powder, coriander powder, and garam masala. Cook until the tomatoes soften and the oil starts to separate from the mixture. This usually takes about 5-7 minutes.
6. Add the cubed turnips and salt. Mix well to ensure all the turnip pieces are coated in the spice mixture.
7. Pour in 1 cup of water (about 240ml), close the pressure cooker, and cook for 2-3 whistles on medium heat.
8. Once the pressure has released naturally, open the cooker. Gently mash a few of the turnip pieces with the back of a spoon to create a slightly thicker consistency.
9. Simmer for 2 minutes, garnish with fresh coriander leaves, and serve hot with chapatis or rice.

Expert Tips

• Don’t overcrowd the pressure cooker. If you’re making a larger batch, cook it in two batches.
• For a richer flavor, you can add a tablespoon of yogurt along with the tomatoes.
• If you want a smoother curry, you can blend a small portion of the cooked curry before garnishing.

Variations

• With Potatoes: My friend, Priya, loves adding diced potatoes to this curry. About 1 cup of potatoes works perfectly.
• With Chickpeas: For a heartier meal, add a can of drained and rinsed chickpeas along with the turnips.
• Spicy Version: If you like it hot, add a chopped green chili along with the ginger-garlic paste.

Vegan Adaptation

This recipe is naturally vegan! Just ensure the oil you use is plant-based.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment (Mild to Spicy)

• Mild: Reduce the red chili powder to ½ tsp or omit it altogether.
• Spicy: Increase the red chili powder to 1.5 – 2 tsp, or add a chopped green chili.

Festival Adaptations (Navratri/Fasting Friendly?)

This recipe can be adapted for Navratri fasting if you omit the asafoetida (hing) and use a fasting-friendly oil like peanut oil.

Serving Suggestions

This turnip curry is fantastic with:

• Warm chapatis or rotis
• Steamed basmati rice
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is the best way to cut a turnip for this curry?

I recommend cutting the turnip into roughly 1-inch cubes. This ensures they cook evenly in the pressure cooker.

Can I use a different oil for this recipe?

Absolutely! While mustard oil is traditional, you can use vegetable oil, canola oil, sunflower oil, or even coconut oil.

What if I don’t have a pressure cooker? Can I cook this in a pot?

Yes, you can! Cook the curry in a heavy-bottomed pot, covered, over low heat for about 45-60 minutes, or until the turnips are tender. You may need to add more water during cooking.

How can I adjust the spice level of this turnip curry?

Adjust the amount of red chili powder to your preference. Start with less and add more to taste.

What are the health benefits of including turnip in my diet?

Turnips are a great source of Vitamin C, fiber, and antioxidants. They’re also low in calories and fat, making them a healthy addition to any diet!

Enjoy this delicious and comforting turnip curry! I hope it becomes a favorite in your home, just like it is in mine. Let me know in the comments how it turns out for you!