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Serving Size: 4 persons
Ingredients:
Shalgam/Turnip - 1 medium, cut into squares
(approx. 2 cm)
Potatoes - 1 medium, cut similar to the turnip
Onion - 1 small, paste
Ginger - 1 tsp, grated/paste
Garlic - 1 tsp, paste
Tomato - 1 medium, sliced
Green Chillies - 2 whole, slit
Turmeric powder - 1/4 tsp
Chilli powder - 1/2 tsp
Jeera/Cumin powder - 1/2 tsp
Dhaniya/Coriander Powder - 1 tsp
Garam Masala Powder - 1/4 tsp
Sugar - 1/2 tsp
Ghee - 1 tsp
Salt - To taste
White Oil - 4 tbsp
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Preparation:
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Immerse turnip pieces in boiling water and
boil for 2 min. Remove and drain water.
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Make a Masala Paste = Turmeric + Red Chilli +
Jeera + Dhaniya powders mixed well in 2-3 tbsp water.
Cooking procedure:
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Heat oil in kadai. Fry potatoes and keep
aside.
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To the remaining oil, add onion + ginger +
garlic paste. Fry on medium heat for 4-5 minutes or till oil
separates
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Add masala paste (as prepared above) and
tomato. Mix and fry for 3-4 minutes or until oil leaves the side.
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Add fried potatoes, turnip pieces, and salt.
Mix with the masala and add 1 cup warm water. Cover and simmer on low
heat till potatoes are completely done and the gravy is thick. You
may adjust your desired gravy consistency but a thick consistency is
recommended.
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Add sugar and ghee a minute before removing
from heat.
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Sprinkle garam masala powder just before
serving.
Serving Suggestions:
Eaten with white rice or roti.
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