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

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

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