Jan 3, 2018
I have never cooked turnips. They were not one of those vegetables that I ate growing up or ever cooked for my family. This changed the other day when I came across a photo of a Pakistani turnip dish on Instagram that looked so appetizing I just had to try it.
I adapted this recipe from Becky Keeps House. I tweaked Becky's turnip recipe just a little to suit my own taste. I cooked this for my picky family and guess what? They ate it! Ate it and enjoyed it 😉
There are many health benefits to eating turnips with their full spectrum of vitamins and minerals. Turnips are also a good replacement for potatoes, so do give this delicious recipe a try!
1/2 kg/1lbs turnips, peeled and sliced
Ghee for cooking
1 large onion, finely chopped
1/2 teaspoon garlic paste
1/2 teaspoon ginger paste
1/2 teaspoon turmeric powder
1/2 teaspoon salt or to taste
1/2 teaspoon red chili powder or to taste
2 tomatoes, finely chopped
1 teaspoon coriander powder
1 green chili
A handful of fresh coriander, chopped
In a large pot, boil sliced turnips until tender and drain.
In the same pot, heat ghee and sauté onions until soft.
Add garlic paste, ginger paste, turmeric powder, salt and red chili powder.
Add chopped tomatoes and cook until soft.
Add boiled turnips and cook on medium heat for 10 minutes.
Add coriander powder, green chili and chopped coriander. Turn heat low, cover and let simmer for 5 minutes.
Tips and Bits
Boiling and draining the water takes away some of the turnip's bitter taste.
Roast and grind coriander seeds to a powder. Store in an airtight container.
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