Turnips with Garlic and Black Cumin

Lasoon Waale Shalgam

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

A thin-sauced dish like this is great alongside a robust curry like Black-Eyed Peas with Mustard, Cumin, and Curry Leaves. Choose small turnips—they will be less bitter after the long simmering time than large turnips would be.


  • 1 teaspoon black cumin seeds
  • 6 medium-size cloves garlic, finely chopped
  • 3


  1. Combine the cumin seeds, garlic, and chiles in a mortar. Pound the mixture with the pestle, scraping the sides of the mortar as needed to contain the ingredients in the center, to form a pulpy, gritty paste.
  2. Heat the oil in a large skillet over medium-high heat. Scrape the garlic-chile paste carefully into the oil and stir-fry until the garlic browns and the chile