Aloo Shalgam || How to make aloo shaljam || Shalgam Aloo recipe ||(Potato & Turnip Curry)
Pk Miniature Foods
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Aloo Shalgam || How to make aloo shaljam || Shalgam Aloo recipe ||(Potato & Turnip Curry)
717 просмотров · 3 недели назад
Pk Miniature Foods
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717 просмотров · 3 недели назад
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Aloo Shalgam || How to make aloo shaljam || Shalgam Aloo recipe ||(Potato & Turnip Curry)
Ingredients....
Vegetables:
Turnips (Shalgam): 500g (peeled and diced into medium cubes)
Potatoes (Aloo): 2 medium (peeled and diced into medium cubes)
Onion: 1 large (finely chopped)
Tomatoes: 2 medium (chopped or pureed)
Tomatoes : 2 medium (chopped)
Green chillies: 2–3 (slit or finely chopped)
Fresh coriander: 1/4 cup (chopped)
Aromatics & Whole Spices:
Ginger-garlic paste: 1 tbsp
Cumin seeds (zeera): 1 tsp
Mustard oil or ghee/cooking oil: 3 teaspoon
Powdered Spices:
Red chilli powder: 1 tsp (adjust to taste)
Turmeric powder (haldi): 1/2 teaspoon
Coriander powder (dhania powder): 1 teaspoon
Garam masala powder: 1/2 teaspoon
Salt: to taste
Sugar or Jaggery (gur): 1 tsp (optional, balances turnip bitterness)
Instructions...
1. Sauté Aromatics:
Heat oil or ghee in a pot or pressure cooker over medium heat. Add cumin seeds and let them splutter. Add chopped onions and sauté until translucent and golden brown.
2 Add Ginger-Garlic & Spices:
Add ginger-garlic paste and sauté for 1 minute until fragrant. Add chopped tomatoes, red chilli powder, turmeric, coriander powder, and salt. Cook until the tomatoes soften and oil separates from the masala.
3. Cook Vegetables:
Add diced potatoes and turnips into the masala. Stir well for 3–4 minutes to coat the vegetables in the spices (bhunai).
4.Simmer / Pressure Cook:
In a pot: Add 1 cup of water, cover, and simmer on medium-low heat for 15–20 minutes until both potatoes and turnips are tender.
In a pressure cooker: Add 1/2 cup of water, seal, and cook for 2–3 whistles. Let pressure release naturally.
5.Finish & Mash (Optional):
Uncover the pot. Lightly mash a few turnip pieces with the back of your spoon to create a thicker gravy. Stir in sugar/jaggery (if using) and garam masala. Let it simmer uncovered for 2 minutes.
6. Garnish & Serve:
Sprinkle garam masala powder over the top. Cover the pot with a tight-fitting lid (wrapped in a clean cloth seal if possible). Turn the flame to the lowest setting and let it steam-cook for 10–12 minutes.
7. Rest and Serve;
Garnish generously with fresh chopped coriander and green chillies. Serve hot with chapati, paratha, or boiled rice.
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