Shalgam-er Torkari
Turnip curry with potatoes - a warming winter vegetable preparation.
Cooking
Heat oil in kadai. Fry potatoes and keep
To the remaining oil, add onion + ginger + garlic paste. Fry on medium heat for 4-5 minutes or till oil
Add masala paste (as prepared above) and tomato. Mix and fry for 3-4 minutes or until oil leaves the side.
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.
may adjust your desired gravy consistency but a thick consistency is recommended.
Add sugar and ghee a minute before removing
Sprinkle garam masala powder just before
Serving Suggestions
Eaten with white rice or roti.
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
Shop Ingredients & Tools
Items that help make this recipe authentic
As an Amazon Associate, we earn from qualifying purchases. This helps support SensKitchen at no extra cost to you.
Share This Recipe
Loved this recipe? Share it with friends and family!
For Instagram, tap "Copy Link" then share to your story or post!
Support SensKitchen
SensKitchen is a labor of love, preserving Bengali culinary heritage since 2006. If these recipes bring joy to your kitchen, consider supporting us to keep this free resource running.
Every contribution helps us maintain and improve SensKitchen. Thank you for your support!