Instant Pot Shalgam ki Sabzi (Indian Spiced Turnips)

Special thanks to Joanne McAndrews for pointing us to this recipe on 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.


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.

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

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


To Betty and me, Fair Shares means security and fairness. It is great to know that every week we will be able to move product and receive a fair price for it. I am proud to be part of the Fair Shares team.

Alan Nolte, Nolte Hills Farm, Morrsion MO
Nolte Hills Nursery