Turnips in yogurt sauce

Name: Turnips in yogurt sauce
Yield: Serves 4
Cuisine: India
Ingredients: 30 ml/2 tbsp fresh coriander (cilantro) leaves, finely chopped; 2.5 ml/½ tsp ground turmeric; 5 ml/1 tsp salt, or to taste; 2.5 ml/½ tsp ground cumin; 2.5 ml/½ tsp chilli powder; 1–2 fresh green chillies, finely chopped (deseeded if preferred); 5 ml/1 tsp ground coriander; 1 large onion, finely sliced; 10 ml/2 tsp ginger purée; 50 g/2 oz ghee or unsalted butter; 115 g/4 oz/½ cup full-fat (whole) natural (plain) yogurt; 10 ml/2 tsp gram flour (besan), sifted; 5–6 turnips (about 500g/1 ¼lb), peeled; 275 g/10 oz potatoes; 2.5 ml/½ tsp garam masala; 2.5 ml/½ tsp sugar

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

Fresh turnips are available in supermarkets throughout the year. Try to find small ones as they have a delicate, slightly sweet taste. As a main course Shalgam Ka Salan merits the use of ghee, which enriches the dish, but you could use oil instead if you prefer.

Ingredients

5–6 turnips (about 500g/1 ¼lb), peeled

Asia
India
Central India
Main course
Vegetarian
Gluten-free

Method

Quarter the turnips. Cut each quarter into four smaller pieces. Peel the potatoes and cut them to the same size as the turnips.
Whisk the yogurt and gram flour together and set aside.
Heat half the ghee or butter over a