Dogri Shalgam Curry
Veg
Vegan
White turnip curry in mustard oil — shalgam (turnip) chopped into chunks and cooked slowly in mustard oil with fenugreek seeds, dried red chilli, and a small amount of khatai until the turnip is tender and has absorbed the pungent oil. The turnip's natural sweetness and slight bitterness balance the tart khatai. A winter preparation from the fields of Jammu, eaten with chapati when the turnips come up in the cold months.
Cuisines
Dogri
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
| 250 grams | turnips (shalgam) |
| 2 tablespoons | mustard oil |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | fenugreek seeds |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | coriander powder |
| 1 teaspoon | garam masala |
| 1 teaspoon | ginger-garlic paste |
| 1 cup | water |
| — | salt to taste |
| 1 | green chili, chopped |
| 2 tablespoons | fresh coriander leaves, chopped |
Instructions
- 1 Peel and cut the turnips into medium-sized cubes.
- 2 Heat mustard oil in a pan until it starts to smoke lightly, then reduce the heat.
- 3 Add cumin seeds and fenugreek seeds to the oil and let them splutter.
- 4 Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
- 5 Add the turnip cubes to the pan and stir well to coat them with the oil and spices.
- 6 Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
- 7 Pour in the water, cover the pan, and let the turnips cook on medium heat until they are tender, about 15-20 minutes.
- 8 Once the turnips are cooked, add garam masala and chopped green chili. Stir well.
- 9 Garnish with fresh coriander leaves before serving.
Tips
For a richer flavor, allow the curry to rest for 10 minutes before serving.