Turnip Curry (Shalgam Ki Sabji)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A North Indian-style turnip curry with caramelized onions, tomatoes, and traditional spices including mustard oil. This medium-bodied vegetable curry pairs with roti or naan for an authentic Punjabi meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 500 grams or (3 to 3½ cups) turnip ((shalgam), peeled and medium diced )
- 1½ cups or 3 medium onions (– finely chopped)
- 1 cup or 2 medium tomatoes (– finely chopped)
- 2 teaspoons ginger-garlic paste
- 2 green chillies (– slit)
- ½ teaspoon turmeric powder
- 1 teaspoon kashmiri chilli powder (or sweet paprika)
- 2 teaspoons coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon garam masala
- 2 teaspoons dried fenugreek leaves (– crushed, (kasuri methi))
- salt (as needed)
- 4 tablespoons mustard oil
- 2 cups water ( or as needed)
- 3 tablespoons coriander leaves (– chopped)
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 309mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 659mg
- Calcium
- 89mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 309MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.