How to make Shalgam Aur Matar Curry -
Turnips and green pea curry with dominant flavour of coriander leaves.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Turnips (शलजम), Green Peas (हरे मटर)
Cuisine : Indian
Course : Main Course Vegetarian
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For more recipes related to Shalgam Aur Matar Curry checkout Shalgam Aur Matar Ki Subzi, Shalgam Adraki Gobhi, Achari Shalgam Aur Gajar Ka Shaag, Grilled Shalgam with Honey Mustard . You can also find more Main Course Vegetarian recipes like Kofta Noor Jahani Kadai Vegetables Kale Chane Arbi Masala
Shalgam Aur Matar Curry Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Shalgam Aur Matar Curry Recipe
Turnips peeled and cut into 1/2 inch cubes 4 medium
Green Peas shelled 1 cup
Oil 2 tablespoons
Cumin seeds 1 teaspoon
Onions chopped 2 medium
Ginger paste 2 teaspoons
Garlic paste 2 teaspoons
Turmeric powder 1/4 teaspoon
Coriander powder 1 1/2 teaspoons
Red chilli powder 1 teaspoon
Garam masala powder 1 teaspoon
Green chilli-coriander paste 1 cup
Salt to taste
Fresh coriander chopped 2 tablespoons
Method
Step 1
Heat oil in a non-stick pan on medium heat, add cumin seeds and when they begin to change colour, add onions and sauté for three to four minutes or till golden. Add ginger paste and garlic paste and sauté for half a minute.
Step 2
Add turmeric powder, coriander powder and red chilli powder and sauté for half a minute. Add turnips and three cups of water. Cover and cook for eight to ten minutes or till the turnips are half-cooked.
Step 3
Uncover, add green chilli-coriander paste and green peas, cover again and cook for five minutes. Sprinkle garam masala powder and salt and stir. Garnish with coriander leaves and serve hot with rotis or paranthas.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
