Turnip Masala - Shalgam Masala


Prep time: 
30 minutes


Turnip Masala - Shalgam Masala


  • 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.


One of the cool-season vegetables, turnips are very low calorie root vegetables, as just 28 calories per 100 g. These fresh roots are abundant from October through March. Maybe a bit smelly, but when cooked, they taste like potatoes.
These round, tuborous vegs are bursting with antioxidants (vitamin A, vitamin C, carotenoid, xanthin, and lutein). The leafy-tops are full of vitamin K, a very good source of B-complex group of vitamins and important minerals (calcium, copper, iron, potassium, and manganese).
Ancient Celts considered turnips to have spiritual powers of protection. For this reason, the original Celtic jack-o-lantern were made with turnips. Carved out with a candle lit inside, the turnip lanterns placed in windowsills or hung from eaves and carrying sticks to ward off spirits on Samhain, the Celtic Halloween.