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.
Shalgam ki Sabzi – An Indian Turnip Recipe
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 very 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.
“This was my first time cooking with turnips, and I absolutely loved it! This is my now go-to turnip recipe, And the fact that it can be made in the instant pot is such a bonus! Thank you!”
Maneesha
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. Serve with roti and Dal, or you can serve this with Basmati Rice.
I can’t wait to hear what you think of this turnip sabzi!
More Indian Vegetable Recipes
- Indian Cabbage and Peas
- Zucchini Curry
- Baingan Bharta
- Aloo Matar (Potato and Pea Curry)
- Achari Aloo Baingan (Pickled Eggplant and Potatoes)
Instant Pot Shalgam ki Sabzi (Indian Spiced Turnips)
Instant Pot Shalgam ki Sabzi (Indian Spiced Turnips)
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.
Anamika says
How many cups or grams of onions
Tricia Mae says
My instant pot kept giving me the “burn” alert. I don’t think 2 Tablespoons of water and the 1/2 cup tomato sauce was enough to stop the burning. Is there something I’m doing wrong?
Nicole Misra says
Does this recipe freeze well?
Ashley - My Heart Beets says
I haven’t tried freezing it – hopefully another reader can chime in.
Mairead says
This looks really good but I don’t have and Instapot. How long do you think this should cook on the stove?
Anu says
I loved this recipe. I increased the amount of spices and squeezed lemon juice on top before serving.
Ashley - My Heart Beets says
Anu, that’s so great to hear! Glad you love it 🙂
Maneesha says
This was my first time cooking with turnips, and I absolutely loved it! This is my now go-to turnip recipe, And the fact that it can be made in the instant pot is such a bonus! Thank you!
Ashley - My Heart Beets says
Maneesha, that’s awesome – so glad to hear that! Thank you for letting me know how much you liked it 🙂
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.
Kevin says
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.
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
Ashley - My Heart Beets says
Thanks, Mary! I am sorry for the late reply – I think it’ll still be good even if you use chaat masala instead of amchur. Did you end up making this? Hope you loved it!