Turnip Masala - Shalgam Masala


Prep time: 
20 minutes
Cooking time: 
35 minutes


This Northern Indian dish is great way to spice up traditional mashed turnips. This dish is great garnished with fresh cilantro or parsley and served with basmati rice, or with naan bread. The amount of chiles you use really controls the heat factor in this dish.


  • 4 turnips, chopped into small cubes
  • 1 garlic, finely chopped
  • 1 onion, finely chopped
  • 2 carrots, sliced into rounds
  • 2 tomatoes, finely chopped or pureed
  • 1 teaspoon ginger, minced
  • ¼ teaspoon turmeric
  • ¼ teaspoon ground coriander
  • 0.125 teaspoon ground red chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • 2 tablespoon oil
  • 1 teaspoon sugar


Chopped the onion, carrots, and turnips, and minced the ginger.

Saute the onions, the garlic and the ginger for 3-5 minutes or until the onions are starting to brown just a bit.

Add the can of tomatoes and the turmeric, cumin, coriander, and chili powder. Simmer for about 5 minutes.

Once the tomatoes are simmering along, add the root vegetables and about 1 cup of water, then bring back to a boil.

Cook on medium-high for about 15 minutes, or until the carrots are starting to become tender. Then reduce heat and simmer for 15 minutes more.

Add sugar and salt.

Serve with freshly made chapatis and Basmati rice.


Photo Credit: Jonny Hughes @jonny2love
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