Shalgam Palak Sabzi
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.
For 4 servings
- 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.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Cut the turnip into small equal cubes so it softens evenly before the spinach goes in.
- 2Cook the tomato-spice mix until glossy; this prevents the sabzi from tasting raw or watery.
- 3Add spinach only after the turnip is almost tender, or the greens will overcook and lose color.
- 4Finish uncovered after adding spinach so excess moisture evaporates and the sabzi stays dry, not soupy.
- 5If your turnip tastes sharp, soak the cubes in salted water for 10 minutes before cooking.
- 6This sabzi tastes even better after a short rest, when the turnip absorbs more of the masala.
- 7Reheat gently in a pan rather than microwaving too long, so the spinach keeps its texture.
Adapt it for your goals.
Low-oil
Use 1 tablespoon oil and a splash of water while sautéing the onion-tomato masala for a lighter everyday version.
veganVegan
The recipe is naturally vegan as written, making it a simple plant-based sabzi for roti or dal-rice meals.
no garlicNo-garlic
Skip the garlic for a lighter flavor profile while keeping ginger, cumin, and coriander powder for warmth.
jain styleJain-style
Omit onion and garlic, and use a simple tomato-ginger-cumin base for a cleaner, satvik-friendly variation.
Why this is on our healthy list.
Leafy Green Goodness
Spinach adds iron, folate, and plenty of green-vegetable nutrition while also giving the sabzi body and moisture.
Fiber-Rich Vegetables
Turnip and spinach together make the dish satisfying and supportive of digestion thanks to their natural fiber.
Plant-Based Everyday Dish
Made entirely from vegetables, spices, and oil, this sabzi fits well into simple vegetarian home-style meals.
Frequently asked questions
Yes, if the greens are tender. Chop them finely and add them with the spinach, but remove any very thick stems first.
