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. But we have stick to the old school method of slow cooking to make Shalgam aur Matar Ki Sabzi. The turnips absorb the flavor of the spices while simmering. In turn, each bite of turnip turns out succulent and full of bursting flavors. The overpowering spices are kept at bay instead a dash of Garam Masala is enough to spike up the flavor of the dish.
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
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