Turnips in yogurt sauce

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Preparation info

  • Difficulty

    Easy

  • Serves

    4

Appears in

The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

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
  • 275 g/10 oz potatoes
  • 115 g/4 oz/½ cup full-fat (whole) natural (plain) yogurt
  • 10 ml/2 tsp gram flour (besan), sifted
  • 50 g/2 oz ghee or unsalted butter
  • 1 large onion, finely sliced
  • 10 ml/2 tsp ginger purée
  • 1–2 fresh green chillies, finely chopped (deseeded if preferred)
  • 5 ml/1 tsp ground coriander
  • 2.5 ml/½ tsp ground cumin
  • 2.5 ml/½ tsp chilli powder
  • 2.5 ml/½ tsp ground turmeric
  • 5 ml/1 tsp salt, or to taste
  • 2.5 ml/½ tsp sugar
  • 2.5 ml/½ tsp garam masala
  • 30 ml/2 tbsp fresh coriander (cilantro) leaves, finely chopped

Method

  1. Quarter the turnips. Cut each quarter into four smaller pieces. Peel the potatoes and cut them to the same size as the turnips.

  2. Whisk the yogurt and gram flour together and set aside.

  3. Heat half the ghee or butter over a medium heat and brown the turnips, stirring them frequently, until they have a light crust. Drain on kitchen paper. Brown the potatoes in the same way and drain.

  4. Add the remaining ghee or butter to the pan and reduce the heat to low. Fry the onion, ginger and green chillies for about 5 minutes, until the onion is golden brown.

  5. Add the coriander, cumin, chilli powder and turmeric, and cook for about 1 minute.

  6. Add the vegetables and the yogurt mixture. Add the salt, sugar and 50ml/2fl oz/ 3 tbspwater. Reduce the heat to low, cover and cook for 20 minutes, stirring often.

  7. Stir in the garam masala and coriander. Serve with any Indian bread.

Per portion Energy 317kcal/1326kJ; Protein 7.9g; Carbohydrate 39.6g, of which sugars 17g; Fat 15.6g, of which saturates 6.7g; Cholesterol 3mg; Calcium 194mg; Fibre 6.3g; Sodium 61mg.