Shulgum Da Saag

Recipe adapted from Anamika Khanna

Shulgum Da Saag
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Shulgum da Saag
Prep Time
Cook Time
Total time: 45 minutes
  • 6 medium turnips, peeled
  • 3 tablespoons vegetable oil
  • 1 medium onion, finely chopped
  • 1 tablespoon fresh ginger, peeled and finely chopped
  • 1 tablespoon finely chopped garlic
  • 2 serrano or jalapeño chiles, finely chopped
  • 1 teaspoon cinnamon (preferably freshly ground)
  • 2 whole small tomatoes, finely chopped
  • Salt, to taste
  • ¼ teaspoon cayenne pepper
  • 2 tablespoons sugar
  • ½ cup peas fresh or frozen
  • 2 tablespoons unsalted butter
  • Finely chopped cilantro, for garnish
  • 1 tablespoo& garam masala (preferably MDH brand, available at Indian markets)
  1. Boil the turnips in salted water until quite soft. Drain, then mash the turnips into a rough puree with a potato masher or fork.
  2. In a saucepan, heat the oil. Add the onion and cook over moderately high heat until translucent and lightly golden!brown, about 7 minutes. Add the ginger, garlic, chiles and cinnamon and cook for 2 to 3 minutes longer. Add the tomatoes and cook for 5 minutes. Season with salt and the cayenne. Cook until the tomato has cooked down to a pulp, about 10 minutes (the oil will separate away from the tomato). Add the turnips, sugar and peas and cook over low heat for 10 minutes.
  3. Turn off the heat and add the butter. Garnish with cilantro and garam masala and serve.
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