Punjabi Shalgam Ka Saag (Mashed Turnip Curry)

 

Shalgam ka saag is a classic Punjabi winter dish made from turnips (shalgam). It's a simple, hearty, mashed vegetable curry that's mildly spiced, slightly sweet and tangy, and packed with flavor from ghee. Often called shalgam ka bharta, it's gluten-free, vegetarian, and pairs perfectly with roti, paratha, or rice.

Ingredients (Serves 4)

• 500g turnips (shalgam), peeled and chopped into chunks

• 2-3 medium tomatoes, finely chopped

• 1-2 onions, finely chopped (optional, some traditional versions skip onions)

• 2-3 green chillies, chopped (adjust to taste)

• 1-inch ginger, grated or finely chopped

• 1-2 tsp jaggery or sugar (for sweetness, optional but recommended)

• 1-2 tbsp maize flour (makki ka atta) or cornmeal (for thickening)

• 4-5 tbsp ghee (clarified butter; key for authentic taste)

• 1 tsp cumin seeds

• 1/2 tsp turmeric powder

• 1 tsp red chilli powder (adjust to taste)

• 1 tsp coriander powder

• Salt to taste

• Fresh coriander leaves for garnish

Instructions

1. Cook the turnips: Place the chopped turnips in a pressure cooker with 1 cup water and a pinch of salt. Cook for 3-4 whistles on medium heat (or until soft). Alternatively, boil in a pot until tender (about 20-30 minutes).
   Drain excess water (reserve a little if needed), then mash the turnips coarsely with a potato masher or fork. Set aside.

2. Prepare the tempering: Heat 2-3 tbsp ghee in a heavy-bottomed pan or kadhai over medium heat. Add cumin seeds and let them splutter.

3. Add aromatics: Add grated ginger and green chillies. Sauté for 1 minute. If using onions, add them now and cook until golden brown (about 5-7 minutes).

4. Spice it up: Add turmeric, red chilli powder, coriander powder, and salt. Stir for 30 seconds. Add chopped tomatoes and cook until they soften and oil separates (about 5-8 minutes).

5. Combine: Add the mashed turnips to the pan. Mix well. Stir in jaggery/sugar if using.
   Dissolve maize flour in a little water to make a slurry and add it to thicken the saag. Cook on low-medium heat for 10-15 minutes, stirring occasionally, until flavors meld and it reaches a semi-thick consistency.

6. Finish: Drizzle remaining ghee on top for extra richness. Garnish with fresh coriander.

Serve hot with makki ki roti, paratha, or steamed rice, and a side of pickled onions or yogurt.

This dish highlights the natural earthiness of turnips balanced with spices and ghee. It's nutritious, comforting, and a great way to enjoy seasonal turnips!