Shalgam and matar cooked in an aromatic onion-tomato masala.
Turnips and green peas – shalgam and matar cooked with cumin seeds, onions, tomatoes and powdered spices finished off with a good sprinkling of Punjabi garam masala. This one is best made in winter when turnips are at their best. Have them with garma garm rotis dabbed with ghee.
Prep Time : 6-10 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
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