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Shalgam Ka Bharta

Shalgam Ka Bharta

Padmini
Mashed turnips, peas and green onions cooked in Indian spices served with roti or rice. A must-try winter recipe!
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Prep Time 5 minutes
Cook Time 30 minutes
Course dinner, Lunch, Main Course
Cuisine Indian
Servings 4 People

Equipment

  • Pressure Cooker
  • Spatula
  • Masher
  • Pan
  • Knives and Cutting Board
  • Peeler

Ingredients
  

  • 3 Medium-Large Sized Turnips
  • 3 tbsp Mustard Oil
  • 2 tsp Cumin Seeds
  • 1 tbsp Ginger-Garlic Paste
  • ¾ Cup Water
  • 1 tsp Turmeric Powder
  • 1 tsp Salt
  • 2 Cloves Garlic; finely chopped
  • 2 Green Chillies; finely chopped
  • ⅓ tsp Asafoetida
  • 1 Big Onion; Finely Chopped
  • 6 Stems Spring Onions; Chopped or about 2-3 Handfuls of Turnip greens
  • 1 tsp Kashmiri Red Chilli Powder
  • 1 tbsp Coriander Powder
  • 2 Tomatoes; pureed
  • ½ Cup Frozen Green Peas
  • ½ tsp Garam Masala
  • 1 tsp Kasuri Methi (Dry Fenugreek Leaves)
  • ½ tsp Powdered Sugar
  • 1 Lemon; Juice Extracted
  • Fresh Coriander Leaves; for garnishing

Instructions
 

  • Wash and peel the turnips.
  • Chop them up into medium-sized pieces. Keep them aside.
  • In a pressure cooker, heat 1 tablespoon of oil.
  • Keep the heat on medium. Add 1 teaspoon of cumin seeds and ginger-garlic paste. Fry them for about 30-40 seconds.
  • Add the chopped turnip. Add 1/2 tsp of turmeric powder and 1/2 teaspoon of salt.
  • Add water and pressure cook it till the turnip becomes tender.
  • While the turnip is cooking, heat 2 tablespoons of oil in a pan.
  • Add 1 teaspoon of cumin seeds and chopped garlic. On medium heat, fry them till the garlic changes its colour.
  • Add green chillies and asafoetida and fry for about 30 seconds.
  • Add chopped onions. Fry them on medium heat till they turn translucent.
  • Add chopped spring onions and fry them for about 2-3 minutes.
  • Now, add salt, ½ tsp turmeric powder, red chilli powder and coriander powder. Mix well.
  • Add tomato puree.
  • Add frozen peas.
  • Reduce the heat. Cover and cook until the tomato is fully cooked and some oil gets released. This can take about 5. Mix it occasionally with a spatula.
  • While this is cooking, open the pressure cooker.
  • Mash the turnips with a masher.
  • Once the tomatoes are cooked, add mashed turnip.
  • Add sugar, kasuri methi and garam masala.
  • Cover and cook for another 5 minutes.
  • Then add the juice of one lemon.
  • Taste and adjust the salt. Garnish with fresh coriander leaves and serve with rotis, paranthas or rice.
Keyword shalgam aur hare pyaz ka bharta, shalgam ka bharta, turnip mash