Kashmiri Turnips – Recipe

This turnip recipe is simple and fast and goes quite well with the Chicken dish from the previous post.  I would say, however, that we really needed rice to sop up the delicious cream sauce from that dish, so maybe the turnips should have gone on the side, instead of the rice.  Live and learn. 🙂

Serves 4

  • 3 tbsp vegetable oil
  • pinch of asafoetida
  • 3/4 tsp cumin seeds
  • 3 cloves thumb-nail sized piece of cinnamon stick
  • 1 1/2 smallish turnips, peeled and cut into wedges
  • 1 1/2 tsp ginger past
  • 1/4 tsp ground turmeric
  • 1 1/2 tsp ground coriander
  • 1/2 tsp pure red chile powder
  • 3/4 tsp garam masala
  • salt to taste
  • 3/4 tsp sugar
  • large handful of cilantro leaves chopped

Heat the oil in a large nonstick saucepan.  Add the asafoetida, cumin, cloves and cinnamon.  Once the cumin starts to color, add the turnips and cook until starting to brown on the edges or sides, around 4-5 minutes, stirring often.

Add the remaining spices, salt ad sugar, give the pan a stir and add enough water to come nearly halfway up the turnips.  Bring to the boil, then cover and cook over a low heat until the turnips are tender, around 6-8 minutes or until the point of a knife goes through them.  Do not overcook as they will start to break down.  Uncover and dry off any excess water, if there is any.

Taste and adjust the salt and sugar, stir in the fresh cilantro and serve.

Adapted from “Anjum’s New Indian,” by Anjum Anand (Wiley, 2010).

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