Shalgam di Sabji

Growing up in India I don’t think you have the option or the reason to hate any vegetable. Especially something as yummy as shalgam di sabji!

When you ask a lot of Americans about turnips they’ll describe them as somewhat bitter, pungent smelling, and not a go-to veggie. Shalgam di sabji will completely change your opinion of turnips. It’s best to buy young turnips because they tend to be sweeter but any turnip will do.

This sabji is traditionally made in winter, however, with modern farming you can buy turnips nearly year round. This sabji is naturally sweet, creamy, and incredibly flavorful with the cilantro and ginger. It’s incredibly easy to make and doesn’t require a lot of labor or tending to. Which is great because so many Punjabi recipes require that you forsake all of your hopes and dreams just to get the dish right. I love pairing it with yellow moong daal, roti, raita, and salad, or even with makki di roti and saag.

A random reason I love this dish – as the world continues to evolve and expand so many little things are being left to the way side. Slowly forgotten with time and each generation. Much of that is great and in the name of progress. But every now and then some of the nice things go with it. I feel like this sabji is one of them. Slowly losing popularity and falling away as something grannies made. So, I like making it, as my attempt to preserve the Punjabi culture.

Shalgam di Sabji

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Course: Main CoursesCuisine: PunjabiDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

40

minutes

Total Time

55

minutes

Shalgam sabji is one of the best ways to make use of winter turnips. This easy Punjabi recipe turns them into a deeply savory, satisfying sabji.

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Ingredients

• 4 lbs turnips, peeled and cubed into 1 inch piece

• 1 bunch cilantro, washed and large stems removed

• 5 tbsp ginger, minced

• 1 tsp turmeric

• 1 tsp salt

• 2 1/4 cups water

• 1 Serrano pepper, minced

• 2 tbsp cumin, ground

• Additional salt for cooking

• 2 tbsp ghee or 3 tbsp vegetable oil

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Directions

• Boil:
• Place turnips, cilantro, ginger, turmeric, 1 tsp salt, and 2 cups of water into a large pot and boil over medium heat till turnips are soft enough to be cut with a spoon or fork. Stir occasionally to ensure even cooking. Approximately 15-20 minutes.
• Mash:
• Drain excess water and put the boiled vegetables into a large mixing bowl.
• With a fork mash the turnips into large chunky pieces. Make sure to break up the cilantro as you go.
• Cook:
• In a large skillet heat oil on medium heat. Add in cumin and saute for approximately 2 minutes. Stir constantly to avoid burning.
• Add in Serrano pepper and saute for approximately 2 minutes.
• Add in the mash and coat evenly with the oil.
• Stir in remaining water and salt to taste.
• Cover and cook for 20 minutes over medium-low heat, stirring occasionally to avoid burning.
• Serve:
• Serve immediately with fresh roti.

Nutrition Facts

• Serving Size: 1 serving
• Total number of serves: 6
• Calories: 139kcal
• Fat: 5.4g
• Saturated Fat: 0.8g
• Sodium: 793mg
• Potassium: 657mg
• Carbohydrates: 21.7g
• Fiber: 5.9g
• Sugar: 11.7g
• Protein: 3.3g
• Vitamin A: 6.2mcg
• Vitamin C: 64.9mg
• Calcium: 115mg
• Iron: 2mg
• Vitamin E: 0.6mg
• Vitamin K: 13.1mcg
• Thiamin: 0.1mg
• Riboflavin: 0.1mg
• Niacin: 1.4mg
• Vitamin B6: 0.3mg
• Folate: 47.4mcg
• Pantothenic Acid: 0.6mg
• Phosphorus: 96mg
• Magnesium: 45mg
• Zinc: 1mg
• Selenium: 2.3mcg
• Copper: 0.3mg
• Manganese: 0.5mg

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