Posted in Indian Curries, Recipes

Shalgam Matar Ki Sabzi – Indian style Turnips and Peas Curry!

Hey there! How are you doing? It’s a brand new year and I am back with a blog post. So, yes, apart from the haze of New Year infused resolutions, I have been meaning to incorporate new vegetables into our meals for a while and I had been eyeing turnips lately. No bad rap or anything, it’s just that I haven’t tried them much.I know I have already waxed lyrical about the wonderful winter produce in my previous post,  but somehow I just don’t seem to get enough of it. So, I made a dry preparation of green peas and turnips to accompany rotis, dal with fenugreek leaves and few pieces of pickled fresh turmeric root. I know it sounds like I dumped a lot of winter vegetables on our plate in one go but it was fun. Here is the recipe without much random muttering!

#latergram – Shalgam Matar Sabzi, Methi Daal and Fulkas because winter makes you try out vegetables you have never tried before! 😍 The Turnip and Green peas stir fry is extremely simple and tastes pretty much on the lines of the dry preparation of Aloo Gobhi / Aloo Matar. The recipe is from @tarladalal and is a keeper in my opinion! ❤️ It's a pretty good way to utilise the beautiful turnips one sees in the Sabzi Mandis these days. The Daal is basic Toor Daal that is tempered with Ghee + Cumin + Garlic + a handful of chopped Methi leaves. What are the other vegetable combinations that you have tried with turnip, apart from potatoes and peas? 😊 #turnip #shalgam #whatsonmyplate #easymeals #weekdaymeals #winterproduce #EveryDayIndianMeals

A post shared by Srujan Desai (@d.srujan) on

Recipe: ( adapted from Tarla Dalal’s recipe available here, serves 2-3)


  • 3 tbsp of oil,
  • 1 tsp cumin seeds,
  • 1 tsp of ginger garlic paste,
  • 1 large tomato, finely chopped,
  • 1/2 tsp of chilli powder,
  • 1/4th tsp of turmeric powder,
  • 1/2 tsp of cumin coriander powder / garam masala / kitchen king masala,
  • salt to taste
  • 2 medium turnips ( शलजम in Hindi), cleaned, trimmed and scraped or peeled to remove any bruises, before chopping into bite-sized chunks,
  • 1/2 a cup of green peas, ( if you are using frozen ones, defrost them ),
  • Chopped coriander leaves, to garnish


  1. Heat oil in a pan and once it heats ups, add the cumin seeds. Once they splutter, add the ginger garlic paste and cook for a few seconds until the raw smell is gone.
  2. Add the tomatoes and the remaining dry spice powders, except for the Garam Masala / Kitchen King Masala. Cook on a low to medium heat until the tomatoes are mushy and oil begins to separate at the edges.
  3. Add the turnip, the peas and some salt and mix well. Add 1/4th cup of water ( or about just enough water to just cover the vegetables ) and cook covered on a medium heat until the vegetables are cooked. It would talk about 7-8 minutes since turnips do not take very long to cook.
  4. Add the Garam masala / Kitchen King masala and cook for an another minute. Check for salt and adjust if needed!
  5. Serve hot with piping hot Fulkas or steamed Rice!

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