Turnip and Potato Curry (Aloo Shalgam)

 

 

A lot of folks at my CSA farm have asked me what I do with all the turnips we have been getting. Well, lets see. I use them in soups, stews, roast them alongwith other root vegetables, and many times, I just toss them into whichever 'kitchen sink' Indian curry I have cooking on the stove. I like them all, but, I really love this particular recipe, especially on a cold, blustery, autumn day.

Turnips and potatoes are a marriage made in heaven. What I love about this combination in this dish is that in one bite you get the sweet-crunchiness of a turnip, and the next bite, you get the sweet-soft-earthiness of the potato. They kinda look the same once the turmeric casts its beautiful hue, so when you fork some, you never know what you're going to get. And the green peas help break up the visual monotony and heck! taste great too.

This is the type of curry (sabzi) eaten in north-indian households on a daily basis. No extra grease, no artery-clogging cream, no nut pastes. This is humble home-cookin' at its best. Pair this with a simple dal, some rotis and/or rice, and you have a scrumptious, healhy, naturally vegan meal on your hands.

Now for some details. I don't bother peeling the turnips, especially when they are as fresh and tender as the ones from the farm. As go the potatoes, I am very very partial to Yukon Golds, especially when cooked this way. I love the rich, buttery taste of this varietal, and I really like the fact that the waxiness helps them hold on to some integrity when cooked. I guess red bliss would work too. And, no, I don't bother peeling them, but you could if you preferred.

And you know the best part? This is an easy weeknight recipe. Start to finish? 30 minutes. Max. How does that sound? And it tastes even better the next day :-)

Turnip and Potato Curry (Aloo Shalgam)

Serves 4

2 large Yukon Gold potatoes, cut into 1/2 inch cubes

3 medium to large turnips, cut into 1/2 inch cubes

1/2 cup frozen green peas

1 onion, chopped into slivers

2 tbsp peanut oil (or any vegetable oil)

2-3 thai green chilis (or serrano), chopped into 1/4 inch pieces

1 inch piece ginger, grated or finely minced

1 tsp cumin seeds

1 1/2 tsp turmeric

1/2 tsp garam masala

1/2 tsp red chili powder (optional)

1 tbsp kosher salt (plus more to taste)

1/2 tsp sugar

1 tomato, chopped

1 tbsp tomato paste

1/2 to 3/4 cup water

1/4 cup chopped cilantro (including stems)

Method:

1. Heat oil in a pan. Add cumin seeds and let them brown. Add the onions and green chilis. Saute till golden brown. Saute a few minutes. Now add the turmeric, garam masala, chili powder, and salt. Add the tomatoes and ginger and cook till the tomatoes cook a bit and turn pulpy.

2. Now add the potatoes, turnips, and green peas. Stir well. Now add the water, tomato paste, and sugar. Bring to a boil. Add the cilantro, cover and cook 15-20 minutes till the turnips and potatoes are cooked.

3. Uncover, and cook a few minutes on med-high to let any excess water evaporate (if needed). Check seasonings. Add more salt to taste. Garnish with fresh cilantro, and serve.

Comments

[Chandra Hampson]

Hi Susmita, I made this recipe and the sauce was absolutely perfect!! I have a few questions though. Until the dish had sat in the fridge for a week the turnips were particularly "turnipy" (Chris' comment) or bitter. Maybe it was the turnips I selected. Do you know how to avoid this? I thought it was interesting that it diminished over time.

Also, is the red chili powder cayenne or one of the sweeter mexican style chili powders? I assumed you meant cayenne as, while I have many versions of the pure chili powder most of the store-bought "chili powders" come with cumin, oregano etc. already mixed in. I threw in a little cayenne and a little bright red chili (I forget which variety).

I used the same sauce to make cauliflower and it came out nicely as well but wanted to ask if you would make any changes when using cauliflower?

Anyway, I love your blog. It inspires me to cook even when I'm completely exhausted. Who takes the pictures? They are beautiful.

[Susmita]

When turnips are 'young', they are very tender and sweet. When they are harvested a bit late, they tend to get fibrous and/or bitter. So basically, some of it may be bad luck, but I think you can avoid bad ones by choosing slightly smaller ones. Hope that helps.
As goes chili powder, cayenne would work. I use the red chili powder you get in Indian stores (it tends to be more potent).
Glad you liked the recipe. As goes Cauliflower curry, this recipe would work pretty well.
And I take the pictures myself :-)

[Olivia]

Love this! We make this once a week now that we are getting tons of potatoes in our CSA. I have also made this with okra and eggplant. Thanks!