Shalgam Ka Saag Recipe
Other name – TEMPERED TURNIP MASH
A very delicate and subtle dish from rural Punjab
INGREDIENTS:
- Turnip – 500 gms (this quantity received after slitting the top cap of turnip and peeling)
- Ghee – 4 table spoons (2 table spoons for cooking onions and 2 table spoons to drizzle on cooked saag at the time of serving)
- Onions Fine Chop – 75 gms (2 Medium)
- Grated Ginger – 1 table spoon
- Red Chili Powder – half tea spoon
- Turmeric – 1 tea spoon
- Coriander Powder – 2 tea spoon
- Salt – 1 1/2 tea spoons
- Maize Flour – 2 table spoons
- Fresh Coriander – 2 table spoons
- Green Coriander – few leaves
PRE-PREPARATION:
- Peel, wash and cut the turnips into medium chunks (about 8 pcs from one turnip).
- Peel, wash and fine chop the onions.
- Wash & chop the green coriander with stem.
PREPARATION METHOD:
- Place the turnip pieces in a pan with water covering the turnips completely.
- Add turmeric and bring to boil.
- After the first boil comes, simmer the turnips on medium heat for approximately 45 minutes (Or cook the tumin a pressure cooker with same quantity of water and turmeric till the two whistles come).
- When the turnips become very soft in texture then mash them with a masher along with the balance water int and keep aside.
Side by side, heat ghee in a kadahi (a circular deep po and add chopped onions. - Cook the onions on medium heat till you get the light golden colour.
- When the onions are cooked, add grated ginger and cook for 2-3 minutes.
- Add dry spices and stir for another 2 minutes.
- Now pour the turnips mash onto this onion and spice mixture and add 2 tea spoons of maize flour to give body to the saag.
- Simmer for another 10-15 minutes and add salt as per taste.
- Finish with chopped green coriander and serve hot with ghee on top.
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