{"id":587,"date":"2018-03-09T08:45:33","date_gmt":"2018-03-09T03:45:33","guid":{"rendered":"https:\/\/beckykeepshouse.com\/?p=587"},"modified":"2020-11-30T09:32:50","modified_gmt":"2020-11-30T04:32:50","slug":"turnip-curry-shalgam-ki-bhujia","status":"publish","type":"post","link":"https:\/\/beckykeepshouse.com\/turnip-curry-shalgam-ki-bhujia\/","title":{"rendered":"Turnip Curry (Shalgam ki Bhujia)"},"content":{"rendered":"

Someone pinch me, my family is actually calling dibs on the turnip curry leftovers.<\/p>\n

If you’ve struggled to convince your family to eat turnips, then this turnip curry recipe will save the day. And if you yourself are in doubt as to whether turnips can actually be tasty, then this shalgam ki bhujia will make you a believer.\u00a0 I literally tested this recipe five times, because I wanted to make sure it wasn’t a fluke, and my family HAPPILY ate it each time.<\/p>\n

I’m still in awe.<\/p>\n

\"Plated<\/p>\n

Turnips have a very distinct flavor that’s a bit difficult to work with, but using the magical powers of Desi ghee, I found a way to tame this taproot into tasty submission! (Don’t worry vegans, I’ve got you covered, read on for vegan substitution info.)<\/p>\n

Psssh, move over Elon Musk. I think we both know who the REAL innovator is here.<\/p>\n

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Turnip Curry Walkthrough<\/h1>\n

\"Turnip<\/p>\n

I want to walk you through this turnip curry journey to make sure that you manage to extract the maximum flavor from this dish.<\/p>\n

I’m serious guys, technique is everything with this guy.<\/p>\n

First, peel and slice your turnips.\u00a0 It doesn’t matter how you slice them, just make sure they’re thin so they can tenderize faster.<\/p>\n

Next, put them in a small saucepan and fill with enough water so that the level comes up to about halfway up the turnips.\u00a0 Cover and cook on medium-high until it comes to a boil, then decrease flame until it’s at a simmer.\u00a0 While the turnips are cooking, you can start chopping up your ingredients for the curry.<\/p>\n

Keep checking on the turnips every once in a while, because you don’t want them to burn.\u00a0 The turnips are ready when a fork or butter knife goes through them without any resistance.\u00a0 Ideally, the turnips are cooked just as the water runs out, but I always end up having water left over.\u00a0 Drain the excess water.<\/p>\n

Now here’s where the magic happens.<\/p>\n

Add a tablespoon of desi ghee.\u00a0 (Vegans, you can use coconut oil here or make this vegan version<\/a> of ghee.)\u00a0 Now, mash up your turnips so that the lovely ghee gets incorporated into the turnips.\u00a0 This is going to give this turnip curry a sort of Western, mashed-potato-like flavor.<\/p>\n

\"Boiled<\/p>\n

*Drool*<\/p>\n

Yes, I’m drooling over turnips.\u00a0 Someone call my mother ten years ago and tell her that her picky eating daughter<\/a> will be publicly proclaiming a love for turnips.\u00a0 She’d be so happy.<\/p>\n

Or, you know, she’d call you crazy and hang up on you.<\/p>\n

Eh, on second thought, you might want to hold off on that phone call.<\/p>\n

Okay so now, back to the curry.\u00a0 In a separate pot, heat your oil, add your cumin and wait for it to sizzle\/crackle.\u00a0 Next, add your (FINELY chopped) onions.\u00a0 Fry these guys at medium heat and keep them moving to make sure they brown evenly.<\/p>\n

When the onions are LIGHT golden, make sure you reduce your flame<\/em> and then add your ginger and garlic pastes.\u00a0 (Note: Pastes brown fast, that’s why we are putting them in so late in this recipe.\u00a0 If you’re using freshly minced ginger and garlic, then it might be better to add them just as the onion is beginning to brown.)\u00a0 Fry until the masala is golden brown and the garlic no longer gives off a “raw” smell.<\/p>\n

Add salt, red chilli powder, and turmeric powder. Fry until the “raw” scent of the turmeric goes away – what this means is that the pungent scent you get just when your turmeric hits the pan will mellow out a bit. Then add the coriander powder and fry for a few seconds.<\/p>\n

I know I keep talking about this “raw” smell of ingredients.\u00a0 I explain a bit more about this and how to get the optimal color and flavor from your saalan in my FREE ebook: Pakistani Home Cooking Guide<\/a>.\u00a0 You should totally check it out.\u00a0 Just sayin’.)<\/p>\n

Now, add the mashed turnips to the pot and increase heat to medium. Fry until they’re fully incorporated into the curry and any excess water dries up.<\/p>\n

Now, about the tomatoes, I have totally taken the tomatoes up to 160g (about a small and medium tomato) and the curry was still totally awesome, so it’s up to your family’s preference.\u00a0 Also, for the curry in the photograph, I chopped the tomatoes a bit chunkier because I wanted the tomato bits showing.\u00a0 If your family isn’t into that, make sure you chop them finely so that they’ll dissolve completely into the curry.<\/p>\n

Whatever you’ve decided about the tomatoes, add them to your pot and fry until they start to break down.<\/p>\n

Decrease flame to a simmer, cover and cook, stirring occasionally until the tomatoes have completely broken down and the curry is homogeneous.\u00a0 Don’t wait for the oil to separate because very little oil is going to come out of this.<\/p>\n

\"Closeup<\/p>\n

For the finishing touch, add the black pepper powder, chopped green chilli and chopped coriander leaves. Mix to incorporate and serve.\u00a0 I like to add one or two coriander leaves just at the end for garnish.\u00a0 I also really LOVE eating this with yogurt.<\/p>\n

And delicious shalgam ki bhujia aka turnip curry is SERVED!\u00a0 I hope I was able to explain this in a way that made it easy (and not intimidating) for you first time turnip cookers out there.\u00a0 Let me know what you think, and if it changed your (or your family’s) mind about turnips.<\/p>\n

Here’s to taking on taproots and showing them who’s boss!<\/p>\n

\"Turnip<\/p>\n

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Turnip Curry (Shalgam ki Bhujia)<\/h2>\n\t
\n\t\tThis turnip curry (shaljam ki bhujia) recipe will have your family calling dibs on the leftovers! A tasty vegetarian recipe with vegan substitution.\t<\/div>\n\t
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\n\t\t\t\t<\/g><\/svg><\/span> Course<\/span>\n\t\t\t\t\n\t\t\t\t\tDinner, Lunch, Main Course, Side Dish\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\t<\/g><\/svg><\/span> Cuisine<\/span>\n\t\t\t\t\n\t\t\t\t\tPakistani\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t<\/div>\n\t
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\n\t\t\t<\/g><\/svg><\/span> Prep Time<\/span> 14<\/span> minutes<\/span>\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\t<\/g><\/svg><\/span> Cook Time<\/span> 31<\/span> minutes<\/span>\t\t<\/div>\n\t\t\t\t\t\t\t\t
\n\t\t\t<\/g><\/svg><\/span> Total Time<\/span> 45<\/span> minutes<\/span>\t\t<\/div>\n\t\t\t<\/div>\n\t
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\n\t\t\t<\/g><\/svg><\/span> Servings<\/span> 4<\/span> <\/span>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t
\n\t\t\t<\/g><\/svg><\/span> Author<\/span> Becky Keeps House<\/span>\n\t\t<\/div>\n\t\t\t<\/div>\n\n\t\t
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Ingredients<\/h3>\n\t\t\t\t
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