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!
chandran nedungadi says
Hi Ashley!
The end result was superb. Made two additions to the recipe, chopped tomato and green peas.
Thank you. Exploring your blog for more.
Best
Chan
My Heart Beets says
Hi Chan, I’m so glad to hear that! Your additions sound great 🙂 Thank you for letting me know how this turned out for you. I can’t wait to hear what you think of other recipes you try!
Pam Gujrati says
When do you add the 2nd group of spices?
You do not mention that in the directions.
My Heart Beets says
Hi Pam, it’s listed in step 2 – it might be easy to miss as I wrote “spices” instead of listing them all out. Hope that helps!
My Heart Beets says
Hi Pam, it’s listed in step 2 – it might be easy to miss as I wrote “spices” instead of listing them all out. Hope that helps!
Shaundell Hall says
I was looking for a recipe for shalgam. Decided to try this one since it included instructions for Instant Pot and had some extra seasonings (bay leaf, black mustard seeds, amchur) compared to other recipes. This was perfect! Even a family member who hates turnips said she loved it and asked that I make it again. I think the acidity of the amchur particularly helps to balance the flavor of the turnips. Thank you for sharing!
My Heart Beets says
Hi Shaundell, I’m so glad you found this recipe and liked it! Thanks for letting me know how it turned out for you and your family 🙂
Samm says
I got some lovely turnips in this week’s farm basket, and was looking for a different way to use them. Not quite 2 pounds, so added a potato as well. This was delicious, and a great use of the Instant Pot. I will be making this again with Acorn Squash and Sweet Potato. Wonderful mix of flavors and texture!
My Heart Beets says
That’s great to hear! Thanks for letting me know how the sabzi turned out 🙂
Sharon says
In Canada we tend to eat Rutabagas (which we call Turnips) instead of the small purple/white turnips. Do you think I can use them in this recipe?
My Heart Beets says
Hi Sharon, I think that’ll be fine – let me know what you think of this recipe!
Noelle Renee says
This is my first Indian recipe of any kind– we had turnips from the garden and I was looking for more ways to eat them. WE LOVED THIS DISH. The amount of instapot time was perfect- cooked but not mushy.
My Heart Beets says
Noelle, that’s so great to hear – glad you tried an Indian recipe and loved it! Thank you for letting me know how this turned out for you 🙂 Let me know if you try any other recipes from my site!
Naomi says
I’ve made many of your dishes – in fact my copy of your book is getting rather dog-eared! Don’t know why it took me so long to make this as I am a big fan of ‘neeps’. Wow! It’s amazingly tasty and going into my rotation. The first time I needed to cook it a little longer – maybe my chunks were too big. This time around I’ve added a touch more sauce and water which I figured I can cook down later. It’s my new favourite!
My Heart Beets says
Naomi, that makes me so happy to hear! I’m so glad you like this dish 🙂
Radha says
Came out really well..hubby loved it ..thanks for sharing
My Heart Beets says
Radha, I’m so happy to hear that you liked the turnip sabzi! Thanks for letting me know how it turned out for you and your hubby 🙂
SC says
Can I replace canned tomatoes with homemade tomato puree?
My Heart Beets says
Canned tomato sauce is already cooked down so if you use fresh puree then I suggest cooking it down as well to get that same flavor – I’m sure it’ll be delicious! Let me know how it goes 🙂
Divya says
This recipe is perfect,the taste was yummylicious.My hubby loved it.
My Heart Beets says
Divya, I’m so happy to hear that! Thanks for letting me know how much you and your hubby enjoyed the dish!