Instant Pot Shalgam ki Sabzi (Indian Spiced Turnips)

26 Comments

If you’re looking for a delicious way to enjoy turnips, you’ve found it! This Indian spiced turnip recipe is also known as shalgam ki sabzi. It’s a simple side that’s easy to make and also very flavorful.

Instant Pot Shalgam ki Sabzi (Indian Spiced Turnips)

This is a North Indian recipe that’s often served during the fall and winter. But you can find turnips year-round at the grocery store, so feel free to enjoy this any time! Like cauliflower and potatoes, turnips also tend to absorb flavor really well.

Some prefer to puree the turnips after cooking them and eat this as a mashed dish (bhartha), but I personally prefer the soft texture of cooked turnips.

Instant Pot Shalgam ki Sabzi (Indian Spiced Turnips)

This Punjabi side dish isn’t dry, nor is it overly saucy. It has just a bit of sauce that mostly clings to the turnips. It’s a dish that goes great with roti and dal, or you can serve this with basmati rice too.

I can’t wait to hear what you think of this turnip sabzi!

Instant Pot Shalgam ki Sabzi (Indian Spiced Turnips)

Instant Pot Shalgam ki Sabzi (Indian Spiced Turnips)

Instant Pot Shalgam ki Sabzi (Indian Spiced Turnips)

Instant Pot Shalgam ki Sabzi (Indian Spiced Turnips)

This is a North Indian recipe that’s often served during the fall and winter. Like cauliflower and potatoes, turnips also tend to absorb flavor really well. Some prefer to puree the turnips after cooking them and eat this as a mashed dish (bhartha), but I personally prefer the soft texture of cooked turnips. Serve this sabzi (cooked vegetable) with Indian flatbread.
5 from 9 reviews
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Servings 4
Cuisine Indian

Ingredients
 

  • 2 tablespoons ghee
  • 1 teaspoon cumin seeds
  • 1 teaspoon black mustard seeds
  • 1 bay leaf
  • 1 onion diced
  • 1 teaspoon garlic
  • 1 teaspoon ginger
  • ½ Serrano pepper or green chili minced

Spices

  • 1 teaspoon coriander powder
  • 1 teaspoon dried mango powder amchur
  • 1 teaspoon garam masala
  • 1 teaspoon salt
  • ½ teaspoon paprika
  • ½ teaspoon turmeric
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne
  •  
  • ½ cup canned tomato sauce
  • 1 tablespoon sugar coconut sugar or jaggery
  • 2 pounds turnips chopped
  • 2 tablespoons water
  • Cilantro garnish

Instructions
 

  • Press the sauté button then add the ghee. Once the ghee melts, add cumin seeds, mustard seeds and bay leaf to the pot. When the cumin seeds brown and and the mustard seeds begin to pop, add the onions and stir-fry for 5 minutes or until the onions soften.
  • Add the garlic, ginger, Serrano pepper and spices and stir-fry for 30 seconds. Then add the tomato sauce, sugar, turnips, water and mix well.
  • Secure the lid, close the pressure valve and cook for 5 minutes at high pressure.
  • Open the valve to quick release any remaining pressure.
  • Garnish with cilantro.
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Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.

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Comments

  1. Perkster says

    This was a little to sharp for me i followed directions perfectly. I added a can of coconut milk to smooth it out. Sort of worked. Just not my taste, although I love India cuisine.

  2. Kevin says

    5 stars
    I’ve made this twice now. The first time I followed the recipe exactly. It was good, but somewhat bland. I mentioned it too a friend who is from North India, and he basically said “triple the spices, except for the garlic, you need five times that.” I followed his advice mostly, except for the cayenne. I also used tomatoes instead of sauce this time. The second batch is much bolder and stronger tasting. I can add more cayenne to my portion, and by wife can leave it out of hers. Very good stuff, and I’ll be making it again.

    • Ashley - My Heart Beets says

      Hi Kevin, hmm so just want to be sure, are you using fresh spices? If you’re using bulk spices that you might find at an Indian grocery store then yes, you may want to add more but if you’re using fresh spices then those will be more potent. I typically buy pre-ground spices in small quantities to ensure freshness (or I grind myself – it makes a big difference). Either way, I’m really glad you were able to make it work! And as for garlic, I agree with your friend, there’s no such thing as too much lol.

  3. Mary P says

    Thank you for this recipe Ashley – it looks lovely. I have a question re spices, since I do not have any amchur right now, but I do have chat masala (Rani brand). Do you think it would be OK to use this instead of the amchur and then reduce some of the other spices/seasonings that are already in the chat masala (especially the salt)? Or do you think this will be too much? I am open to trying, but would appreciate your opinion, as I typically add chat masala after cooking in other dishes.
    Thank you again!
    -Mary

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