Thursday, February 3, 2011

shalgam bhein matar ki subzi...turnips with lotus stem with peas ...

A quick sabzi if you have a skill or help for chopping vegetables really fast . As soon as the veggies are chopped this curry is very quick and i love the mixed flavors of green coriander leaves , green peas and turnips together . Potatoes and lotus stem remain neutral against these flavorful and aromatic ingredients and balance the curry with nutrition and off course taste wise too ...

Once you are done with this chopping it's a matter of 5 minutes if you have ginger garlic paste and fresh tomato puree . I make these fresh and takes me another 5 minutes ...


2 large turnips
1 large fat lotus stem
1 medium sized potato
1 cup of green peas ( preferably fresh )
2 large red tomatoes ( preferably desi or heirloom )
1 inch piece of ginger
2-3 garlic cloves
2-3 green chillies
1 tbsp of everyday curry powder
1 tsp turmeric powder
1-2 tbsp of chopped green coriander leaves
1 tbsp of mustard oil
1 tsp of cumin seeds
salt to taste


Make a paste of ginger garlic and green chillies and later in the same mixie jar make a coarse paste of tomatoes . Chop the vegetables as shown in the picture...

Heat the oil in the pressure cooker pan and throw in the cumin seeds . Wait as the cumin seeds pop and get aromatic , add the ginger garlic paste , turmeric powder and curry powder in quick succession . Add salt and keep tossing the pan to fry the spice mix till it gets aromatic ....

Add the potatoes , lotus stem and turnips to the frying mix and toss again to coat the pieces .. keep tossing the vegetables for a couple of minutes for a quick searing .

Add the green peas and enough water to cover the veggies ...
Close the lid and let it pressure cook just till the first whistle blows .
Let the pressure escape and add the chopped coriander leaves immediately after opening the lid , cover the lid again for a couple of minutes and serve hot with chapatis or plain parathas...

This is a curry with thin soupy gravy and the flavors come from the green coriander , peas , tomatoes and fresh turnips........ the winter goodness of all the fresh veggies.

Very healthy and delicious . All those who do not appreciate turnips fort their smell ( i am not one of them ) will be delighted with this curry as the turnips almost taste like potatoes in this one .... very unlike the gogji nadir where the turnips take a center stage of flavors....

Another curry with turnips and potatoes is lined up cooked with a different procedure ... a quicker version than this 1 minute wonder .... minus the chopping time if you are slow :)

Check out the next milder and mushy curry which prompts even the turnip haters to have second helpings...


  1. Another prefect lotus stem and turnip curry.

  2. Hi,

    I'd never had turnips before - somehow they were never cooked at home. Tried this recipe recently - and the dish reminded me of winter, warmth, home - all the cosy, beautiful things. Really loved it! Thank you for posting this

  3. Ultimate blog...I was searching for some turnips recipe and come across this blog. Luckily, kamal kakdi is also available at home today.

    We have already scheduled 4,5 dish this week from this blog. Will definitely post my experience after eating it. BTW, I am not the cook. I am helping my wife.


    1. Thanks a lot Rachit. And I love the kind of foodie you are and I am sure you and your wife make a great team in the kitchen :-)
      Will be waiting to hear from you about the recipes you both tried from this blog.
      Thanks again.

  4. Replies
    1. Hi Nandita, add the tomatoes after the spice powders get aromatic in the first step. Apologies to have missed it. Will edit now.