Instant Pot Shalgam ki Sabzi (Indian Spiced Turnips)

Special thanks to Joanne McAndrews for pointing us to this recipe on myheartbeets.com. We know that some people get a bit weary of the winter produce, so we're happy to suggest some flavorful recipes that might take you down the path of exploring different cuisines. Pretend you're vising a different country and try cooking North Indian for an entire week. The spice combinations are exciting and flavorful and add new dimension to some of those root vegetables that sit idle in the fridge for weeks on end.

Preparation

Please visit the My Heart Beets blog for the full recipe, with instructions, which although it calls for an instant pot, can be made on the stove top as well. You'll just need to add a little more liquid and cook it about 20 more minutes.

INGREDIENTS
2 tablespoons ghee
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
1 bay leaf
1 onion, diced
1 teaspoon garlic
1 teaspoon ginger
½ Serrano pepper or green chili, minced

Spices
1 teaspoon coriander powder
1 teaspoon dried mango powder (amchur)
1 teaspoon garam masala
1 teaspoon salt
½ teaspoon paprika
½ teaspoon turmeric
¼ teaspoon black pepper
¼ teaspoon cayenne

½ cup canned tomato sauce
1 tablespoon sugar, coconut sugar or jaggery
2 pounds turnips, chopped
2 tablespoons water
Cilantro, garnish

 

Tip: How to Prep Cooking Greens

Prepping your greens can seem like a chore if you don't have a good system. Try this method for kale, collards, Swiss chard, spinach (if you're afraid of the stems), etc. and you'll find that it's easy eating greens! We even have a great little video demonstration.Read more

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