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Turnip Masala Curry -Shalgam Ki Sabzi
Turnip Masala Curry -Shalgam Ki Sabzi

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We hope you got insight from reading it, now let’s go back to turnip masala curry -shalgam ki sabzi recipe. To cook turnip masala curry -shalgam ki sabzi you need 17 ingredients and 7 steps. Here is how you do that.

The ingredients needed to make Turnip Masala Curry -Shalgam Ki Sabzi:
  1. Use Turnips cubed
  2. You need Onions chopped
  3. Prepare Tomatoes chopped
  4. You need Ginger-garlic paste
  5. Provide green chilli finely chopped
  6. Take salt or to taste
  7. Prepare Turmeric powder
  8. You need Chilli Powder or as needed
  9. Prepare Coriander powder
  10. Take Garam masala powder
  11. Prepare oil
  12. Use Cumin seeds
  13. Take Curry leaves or a sprig
  14. Prepare sugar
  15. Prepare Hing/asafoetida
  16. Use Garnishing:
  17. Take Coriander leaves finely chopped
Steps to make Turnip Masala Curry -Shalgam Ki Sabzi:
  1. Wash and peel the skin of turnip and cut it into cubes.
  2. Heat oil in a cooker, add cumin seeds, when it sizzles, add hing, curry leaves and chopped onions.
  3. Sauté until onions turn light brown, add salt to speed up the process. - Add ginger-garlic paste and sauté for a few more minutes.
  4. Add chopped tomatoes and all the spice powders. - Cook until tomatoes become mushy and cooked.
  5. Add turnip and mix well to coat the masala also add a cup of water and sugar and pressure cook for 2 whistles.
  6. Once the pressure subsides, open the lid of the cooker and slightly mash few turnip pieces.
  7. Garnish with finely chopped coriander leaves and serve hot with rotis, parathas rice or pooris.

Turnip has numerous health benefits as it is loaded with so many. Turnips are simmered in a spicy tomato-based sauce with Indian spices then coarsely mashed in this easy vegetarian and vegan side dish. All Reviews for Spiced Turnips (Shalgam Masala). Shalgam ki sabki or turnip recipe is very delicious and easy to make. Shaljam Ki Sabzi Ka Mazedar Shorbay Wala Salan I Turnip Curry Recipe By Cook With Shaheen.

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