Shalgam
Turnip cooked with potatoes in a tangy tomato-based gravy. This winter vegetable preparation is warming and full of flavor.
Preparation
Immerse turnip pieces in boiling water and boil for 2 min. Remove and drain water.
Make a Masala Paste = Turmeric + Red Chilli + Jeera + Dhaniya powders mixed well in 2-3 tbsp water.
Cooking
Heat oil in kadai. Fry potatoes and keep aside.
To the remaining oil, add onion + ginger + garlic paste. Fry on medium heat for 4-5 minutes or till oil separates 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.
You may adjust your desired gravy consistency but a thick consistency is recommended.
Add sugar and ghee a minute before removing from heat.
Sprinkle garam masala powder just before serving.
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.
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