Shalgam Palak Sabzi

Name: Shalgam Palak Sabzi
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 400 g turnip (peeled and cut into small cubes); 250 g spinach (washed and roughly chopped); 1 pcs onion (medium, finely chopped); 2 pcs tomato (medium, finely chopped); 1 inch ginger (finely chopped); 4 pcs garlic (cloves, finely chopped); 1 pcs green chili (finely chopped); 2 tbsp oil; 1 tsp cumin seeds; 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 0.5 tsp salt; 0.25 cup water; 2 tbsp coriander leaves (chopped)

RATING

4.4/5(55)

TASTE SCORE

7/10

Tender turnip and spinach come together in a simple Indian sabzi that feels homely and comforting. The turnip softens into the masala while spinach adds color, body, and an earthy finish.

PREP

15m

COOK

25m

SERVES

1 KATORI

139 cal

SERVINGS

METHOD · 8 STEPS

prep · ~15 min
Prepare the vegetables.
1.Peel the turnip and cut it into small even cubes.
2.Wash and roughly chop the spinach.
3.Finely chop the onion, tomato, ginger, garlic, and green chili.
temper · ~1 min
Heat the oil and crackle the cumin.
Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle for a few seconds until fragrant.
saute · ~6 min
Cook the onion, ginger, garlic, and chili.
1.Add the chopped onion and cook until soft and lightly golden.
2.Add ginger, garlic, and green chili.
3.Cook for 1 minute until the raw smell fades.
TIPKeep the heat medium so the garlic does not burn and turn bitter.
saute · ~7 min
Make the masala base.
1.Add the chopped tomato and mix well.
2.Add turmeric powder, red chili powder, coriander powder, and salt.
3.Cook until the tomato softens and the masala looks thick and glossy.
simmer · ~12 min
Cook the turnip until tender.
Add the cubed turnip and stir to coat it well with the masala. Pour in water, cover, and cook on low heat until the turnip is almost tender.
TIPCut the turnip small and even so it cooks quickly and absorbs the masala.
saute · ~6 min
Add the spinach and finish the sabzi.
Add the chopped spinach and cook uncovered, stirring now and then, until the leaves wilt down and the extra moisture dries up. Sprinkle garam masala and mix well.
garnish
Garnish with coriander leaves.
serve
Serve hot.
Serve Shalgam Palak Sabzi hot with roti, paratha, or plain dal and rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Cut the turnip into small equal cubes so it softens evenly before the spinach goes in.
2
Cook the tomato-spice mix until glossy; this prevents the sabzi from tasting raw or watery.
3
Add spinach only after the turnip is almost tender, or the greens will overcook and lose color.
4
Finish uncovered after adding spinach so excess moisture evaporates and the sabzi stays dry, not soupy.
5
If your turnip tastes sharp, soak the cubes in salted water for 10 minutes before cooking.
6
This sabzi tastes even better after a short rest, when the turnip absorbs more of the masala.
7
Reheat gently in a pan rather than microwaving too long, so the spinach keeps its texture.