Shalgam aur Matar Ki Subzi Recipe
Shalgam aur Matar Ki Sabzi is another Indian curry. The turnip is cooked with fresh green peas in the routine onion and tomato masala. The pressure cooker can also be used to cook the curry.
Ingredients
- 250 gram turnips
- 2 large onion chopped
- 2 tomatoes chopped
- 1/3 Cup green peas
- an inch piece of ginger
- 3 - 4 garlic cloves
- 2 green chillies - chopped
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp Garam Masala
- 1 tsp coriander powder
- 1 bay leaf
- 2 tbsp cooking oil
- Salt to taste
- Finely chopped coriander leaves to garnish
Directions
- To prepare Shalgam ki Sabzi, first peel the skin of turnips.
- Wash the turnips and pat dry with a clean kitchen towel.
- Chop the turnips into equal size cubes.
- Next make paste of chopped onion, green chili, ginger and garlic in mixer. Use little water to make paste if required. Set aside the paste till required.
- Next make a coarse paste of tomatoes as well.
- Heat the cooking oil in a heavy bottom cooking vessel.
- Add the bay leaf in hot oil and once the aroma of bay leaf is released add the onion paste.
- Fry over medium heat till the paste leaves the sides of the cooking vessel and the raw smell wafts aways.
- By now the onion paste would have changed color to deep brown.
- Now, add the chopped tomatoes, salt, turmeric powder, red chili powder and coriander powder.
- Stir to combine and continue cooking the spice mix on medium-low heat till the mixture comes together and starts leaving sides of the pan. This usually takes 5 - 10 minutes.
- Add the chopped turnips along with the peas and mix to coat the vegetables with the masala.
- Add garam masala and stir to combine.
- Add approximately 1/4 Cup of water and stir well.
- Cover the cooking vessel with the lid and cook the turnips over low heat.
- Turnips take a bit longer to get cooked through. In between open the lid, stir the vegetables and check for doneness.
- Once the turnips are cooked through, turn off the heat.
- Garnish with finely chopped coriander leaves.
- Serve Shalgam aur Matar Ki Sabzi warm with Phulka or Paratha.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 718g | |
| Calories 520 | |
| Calories from Fat 262 | 50% |
| Total Fat 29.77g | 37% |
| Saturated Fat 2.53g | 10% |
| Trans Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 188mg | 8% |
| Potassium 1539mg | 44% |
| Total Carbs 62.41g | 17% |
| Dietary Fiber 15.4g | 51% |
| Sugars 27.04g | 18% |
| Protein 9.91g | 16% |
