Fast and easy Shalgam /Turnip curry

Cooking is a significant part of my day and I try to ensure that it takes the least amount of time, and yeilds the most yummy results. Keeping that in mind, it is also important to think about the benefits of the produce used, I try to be as mindful as possible in not just picking them, but also using them correctly to preserve its benefits.

I made Shalgam curry the other day and shared pics on my instagram, many asked for the the recipe so here it is (Serves 4 adults):

Ingredients:

Turnips (500gms) peeled, washed and chopped into one inch cubes

Onions 2 large chopped finely

Tomato 2 chopped roughly

Green chillis 2 finely chopped (you can add more if you like it spicy)

Ginger garlic paste 1 tbsp

Salt to taste

Corriander powder 1tsp

Cumin Powder 1 tsp

Turmeric powder 1tsp

Sugar 1tsp

Butter 3 Tbsp

Water 1 cup

Fresh coriander 1 bunch divided into two parts (for garnish and to add while cooking)

Method:

Melt the butter, add the green chillis let them fry a little till they change colour. Add Ginger garlic paste, coriander powder, cumin powder and turmeric and stir quickly and add the onions. Mix well, and fry until onions turn slight golden brown. Add the tomatoes, saute till they are half cooked, add salt. The salt helps the tomatoes to cook quickly. When the tomatoes have excreted their water, add the turnips and mix well, check for seasoning and add water. Close pressure cooker, for one whistel on high flame, and 15 minutes on medium to low flame. This will ensure the Turnips are cooked well, as we have chopped them into cubes. If you have sliced them, they will cook faster, and you can cook on Medium to low flame for 5-10 minutes instead.

Safety first! Let the pressure die down before removing the whistle and opening the cooker. The extra left over pressure/steam helps in cooking as well. Stir the curry, roughly break few pieces of turnip with spoon, reduce water till your liking. Now add the sugar and half of your fresh coriander, and let it cook on low flame. The coriander will leave it’s flavours and enhance your dish. When serving garnish with the coriander

You can keep it runny if you are going to eat with rice, or reduce it for thicker gravy.  . We ate it with parathas and I reduced it to a thick gravy. Notice there is not red chilli powder in this curry, but the spicy flavours from the cumin and green chillis will make it flavourful.

Let me know once you have tried it, Happy cooking!

 

 

 

 

One Pot Wonder: Chicken curry

One pot wonders are a savior for any mom. This recipe is especially great if you have sudden guests dropping by, or you’re having a lazy day….It hardly takes 30minutes to make and involves absolutely no choppin!

Image Image

Ingredients:

1 kg Chicken

Tomato Puree 400 gms

Coconut Milk 200 ml

Salt to taste

Red chilli powder 1tsp

Turmeric Powder  pinch

Ginger garlic paste 1 heaped tbsp

Coriander Powder 1 tbsp

Cumin Powder 1/2 tbsp

Image

 

Tadka:

Red dried chillies 4-5

Cumin  2tbsp

Method:

Put all ingredients except the coconut milk in a sauce pan and bring to boil. Add coconut milk and let the chicken cook. When the chicken is half way cooked, heat a pan with three tbsp oil, add dried the cumin let is splatter for 3 to 4 seconds, add the dried red chillies, be careful the dried chilies burst due to heat, once they’re a little getting a little dark turn off the flame. Add the tadka to the chicken, mix well and cover with a lid. Let the chicken cook for a few minutes and serve.

Image

Serving suggestions:

Serve with fresh roti (parathas would make it too heavy)

You can serve this with cold yogurt on the side it balances out the acidic nature of the curry.

**Please excuse the quality of photos, it’s difficult to take pics when cooking, I’m trying to figure it all out. If you’re interested in more easy breezy recipes leave in the comments below.