Shalgam Gosht
A rustic and hearty Punjabi curry where tender mutton is slow-cooked with sweet, earthy turnips. This wholesome, one-pot dish is packed with flavor and pairs perfectly with fresh rotis for a comforting winter meal.
For 4 servings
4 steps. 60 minutes total.
- 1
Step 1
- a.Sauté Aromatics and Onions
- b.Heat mustard oil in a pressure cooker over medium-high heat until it's very hot and you see light smoke. This removes its pungent raw smell.
- c.Reduce heat to medium. Carefully add cumin seeds, bay leaf, cinnamon stick, black cardamom, and cloves. Sauté for 30-45 seconds until they become fragrant.
- d.Add the sliced onions and a pinch of salt. Cook for 10-12 minutes, stirring frequently, until the onions are deeply golden brown. This step is crucial for the curry's flavor.
- e.Add the ginger-garlic paste and slit green chillies. Sauté for 1-2 minutes until the raw aroma disappears.
- 2
Step 2
- a.Brown Mutton and Cook Masala
- b.Increase the heat to high. Add the mutton pieces and sear for 5-7 minutes, stirring, until browned on all sides.
- c.Reduce the heat to medium-low. Add turmeric powder, Kashmiri red chilli powder, and coriander powder. Stir for 30 seconds to toast the spices.
- d.Pour in the tomato puree and add the salt. Cook for 6-8 minutes, stirring often, until the masala thickens and you see oil separating at the edges.
- 3
Step 3
- a.Pressure Cook the Curry
- b.Add the cubed turnips and sugar (if using). Mix well for a minute to coat everything with the masala.
- c.Pour in 2 cups of hot water and stir. Bring the mixture to a rolling boil.
- d.Secure the lid of the pressure cooker. Cook on medium heat for 5-6 whistles, or approximately 20-25 minutes, until the mutton is tender.
- 4
Step 4
- a.Finish and Garnish
- b.Turn off the heat and let the pressure release naturally. This process helps keep the meat succulent.
- c.Once safe, open the lid. The turnips should be very soft. Using the back of your spoon, gently mash a few turnip pieces against the side of the cooker to naturally thicken the gravy.
- d.If the gravy is too thin for your liking, simmer the curry without the lid for 5-7 minutes until it reaches your desired consistency.
- e.Stir in the garam masala and chopped coriander leaves. Let the curry rest for at least 10 minutes before serving to allow the flavors to meld.
- f.Serve hot with roti, naan, or steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Properly browning the onions (bhunao) is the secret to a deep, rich flavor in any Punjabi curry.
- 2For the most authentic taste, use mustard oil and heat it well before adding spices.
- 3Don't skip the sugar or jaggery; it perfectly balances the slight bitterness sometimes found in turnips.
- 4For extra tender mutton, marinate it with 1 tsp ginger-garlic paste and a pinch of salt for 30-60 minutes before cooking.
- 5Choose smaller, younger turnips as they are generally sweeter and less fibrous.
- 6This dish tastes even better the next day as the flavors have more time to infuse.
Adapt it for your goals.
Protein Swap
Replace mutton with 500g of bone-in chicken. Reduce the pressure cooking time to 2-3 whistles (about 10-12 minutes).
Vegetable AdditionVegetable Addition
Add one large potato, cubed, along with the turnips for a heartier curry. You may need to add an extra 1/2 cup of water.
Cooking MethodCooking Method
To make this in an Instant Pot, use the 'Sauté' function for steps 1 and 2. Then, add water and turnips, and pressure cook on 'High' for 20 minutes, followed by a natural pressure release.
Richer GravyRicher Gravy
For a creamier, richer gravy, you can add 2 tablespoons of whisked full-fat yogurt along with the tomato puree. Ensure the heat is low to prevent curdling.
Why this is on our healthy list.
Excellent Source of Protein
Mutton is a high-quality protein source, crucial for building and repairing tissues, muscle maintenance, and overall body function.
Rich in Dietary Fiber
Turnips are packed with dietary fiber, which aids in digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
Immunity-Boosting Spices
The curry is flavored with spices like turmeric, ginger, and garlic, which are known for their anti-inflammatory and antioxidant properties that support a healthy immune system.
Frequently asked questions
A typical serving of Shalgam Gosht (about 1.5 cups) contains approximately 450-550 calories. The majority of calories come from the mutton and the oil used for cooking.