Turnips in cream sauce

Name: Turnips in cream sauce
Yield: Serves 4
Cuisine: India
Ingredients: 2.5 ml/½ tsp salt; 10 ml/2 tsp garlic purée; 4 green cardamom pods, bruised; 10 ml/2 tsp ginger purée; 1 large onion, finely sliced; 2.5 ml/½ tsp garam masala; 675 g/1½ lb turnips; 60 ml/4 tbsp sunflower oil or light olive oil; 2.5 ml/½ tsp chilli powder; 150 ml/¼ pint/⅔ cup double (heavy) cream; 1-2 fresh green chillies, finely chopped (deseeded if preferred); 2.5 ml/½ tsp ground turmeric; 10 ml/2 tsp ground coriander; Indian bread, to serve

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

This recipe comes from Himachal Pradesh, where, until recently, the only two vegetables used in the local cuisine were potatoes and turnips. The latter play the starring role in this dish, which consists of fried turnips cooked with an array of flavourings and spices and some cream. If you can find them, use small ones for this recipe, they have a sweeter flavour and work well here.

Ingredients

Method

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Part of

The Complete Indian Regional Cookbook

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