Loading...
A simple, rustic Punjabi dish where sweet and earthy turnips are cooked with tangy tomatoes and aromatic spices. This comforting sabzi is a winter favorite in North India and pairs perfectly with hot rotis.
For 4 servings
Prepare Vegetables and Aromatics
Temper and Sauté Aromatics
Cook the Masala Base
Perfectly fluffy, long-grained basmati rice with a beautiful aroma. This simple, foolproof recipe is the heart of any Punjabi meal, ready to soak up rich curries and dals.
A hearty and flavorful Punjabi curry made with red kidney beans simmered in a rich, aromatic tomato and onion gravy. This classic comfort food is best enjoyed with steamed rice, making it a beloved staple in North Indian homes.
A rich and tangy Punjabi chicken curry with a luscious, spiced gravy. Tender chicken pieces are simmered in a fragrant blend of onions, tomatoes, yogurt, and cream. Perfect with naan or roti.
A unique and robust Punjabi chicken curry where tender chicken pieces are simmered in a thick, spicy gravy made from chicken mince. This rich and flavorful dish is a true delight for meat lovers, perfect with naan or roti.
A simple, rustic Punjabi dish where sweet and earthy turnips are cooked with tangy tomatoes and aromatic spices. This comforting sabzi is a winter favorite in North India and pairs perfectly with hot rotis.
This punjabi recipe takes 40 minutes to prepare and yields 4 servings. At 177.24 calories per serving with 2.85g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Cook the Turnips
Finish and Garnish
Create 'Aloo Shalgam' by adding one medium potato, cubed, along with the turnips. You may need to increase the cooking time slightly.
Make 'Shalgam Palak' by adding 1 cup of chopped spinach (palak) in the last 5-7 minutes of cooking for added nutrition and flavor.
For a richer, milder sabzi, stir in 2 tablespoons of fresh cream (malai) or cashew cream at the very end, after turning off the heat.
For a Sattvic version, you can omit the onion and garlic. Increase the amount of ginger and asafoetida slightly to compensate for the flavor.
Turnips are an excellent source of dietary fiber, which aids in digestion, promotes gut health, and helps maintain a feeling of fullness, supporting weight management.
High in Vitamin C from both turnips and tomatoes, this dish helps strengthen the immune system and protect the body against common infections.
The inclusion of spices like turmeric (containing curcumin) and ginger gives this sabzi potent anti-inflammatory properties, which can help reduce inflammation in the body.
Turnips contain potassium, which can help lower blood pressure. The dish is also low in fat and cholesterol, making it a heart-healthy choice.
One serving of Shalgam Sabzi contains approximately 165 calories, making it a light and healthy dish. The exact count can vary based on the amount of oil used.
Yes, Shalgam Sabzi is very healthy. Turnips are low in calories and a good source of Vitamin C and fiber. The use of various Indian spices like turmeric and ginger adds anti-inflammatory and digestive benefits.
Bitterness in turnips is common, especially in larger, older ones. To counteract this, always use young, small turnips. Also, ensure you don't skip the jaggery or sugar, as its sweetness is meant to balance any bitterness. A small squeeze of lemon juice at the end can also help.
Absolutely. For a 'no onion, no garlic' version, simply skip them. You can increase the amount of ginger and asafoetida slightly to enhance the flavor. This variation is common in Jain and other Sattvic diets.
Leftover Shalgam Sabzi can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making it taste even better the next day. Reheat thoroughly before serving.
While fresh turnips are highly recommended for the best texture and flavor, you can use frozen cubed turnips. Thaw them before use and be aware that they may cook faster and release more water, so you might need to adjust the added water and cooking time accordingly.