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If you want to enjoy vegetables in a quick, easy, and flavorful way through the week, add this dish to your weekly menu plan!  

 

Masala Shalgam is a popular and flavorful Pakistani dish that is enjoyed in the fall and winter months. It is made by cooking sliced turnips with spices, ginger, garlic, tomato, onions, and fresh herbs. The turnips turn soft and absorb all the flavors mixed into it. This delicious vegetarian dish pairs wonderfully with fresh homemade roti, naan, or cumin rice. 

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Turnips are an underrated but highly nutritious root veggie. They are rich in fiber which can help individuals stay full and satisfied for longer. Turnips also provide a dose of calcium and phosphorous which are nutrients that are important for keeping our bones and teeth strong. 

 

My mom has always recommended to purchase turnips that are small since larger turnips may take longer to cook and taste more bitter.  You can also customize this dish by adding other veggies like peas to add plant protein or potatoes. Grab this easy recipe to enjoy with your friends and family!

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Masala Shalgam Recipe

RECIPE PDF

Servings: About 2

Prep Time: 5 minutes

Cook Time: about 15-20 minutes 

Total Time: about 25 minutes minutes

Author: Huma Naz

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Ingredients: 

• 2 small-medium sized turnips, small slices 

• 1 tbsp. Ginger and garlic paste or 1 tsp. finely chopped garlic and 1 tsp. finely chopped ginger

• 2 large tomatoes, chopped

• 1/2 onion,  chopped

• 1/3 cup fresh cilantro, chopped 

• 3 tbsp. olive oil

(Adjust spices to your preference)

• 1/2 tsp. turmeric

• 1/2 tsp. chili powder

• 1/2 tsp. coriander powder

• 1/2 tsp. cumin seeds

• 1 tbsp. lemon juice 

• 1/2 tsp. garam masala 

• Dash of salt and pepper

• Optional: 1 chopped serrano pepper for garnish 

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Directions: 

1. Rinse and dry each turnip with a paper towel before chopping them into small slices. 

2. On medium heat, add 1 tbsp. oil in a pan along with the ginger/garlic paste, cumin seeds, spices, tomatoes, and onion. 

3. Once the spices and onion become fragrant(3-5 minutes), add the chopped turnip(If you add other veggies or potatoes, this will be a good time to do so).   Stir until all ingredients combine and add a small splash of water if turnip is sticking to the pan. 

4.  Cover and cook on medium-low heat for about 15 minutes or until turnip slices soften.  Stir in between time and add some more oil or water if ingredients stick to the pan. 

5. Lastly, sprinkle over cilantro and serrano pepper(optional), Serve warm with rice, roti or naan. 

 

Recipe Notes:

• If you want to make this dish a bit creamy, you can stir in a tbsp. of plain yogurt. 

• You can refrigerate it in an air tight container after the dish cools down for about 3-5 days or freeze it for later use. 

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I'd love to see your recreations- Don't forget to tag

 @adoseofnutrition on instagram!

I will gladly drop a comment & share your recreation photo in my stories!