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!

 

"Shalgam vadi" (or wadi) likely refers to a hearty Punjabi-style turnip curry made with wadiyan – sun-dried urad dal (black gram lentil) dumplings, popular in North Indian cuisine (similar to aloo wadi). These spicy or plain Amritsari/Punjabi wadi add a crunchy, nutty flavor that pairs perfectly with the earthy, slightly sweet turnips. This winter dish is comforting, vegan, and gluten-free (use gluten-free asafoetida).

Serves: 4 | Prep time: 15 mins | Cook time: 30 mins

Ingredients

• 500g turnips (shalgam) – peeled and cubed (about 4-5 medium)

• 4-6 Punjabi urad dal wadiyan (broken into pieces; Amritsari spicy ones for extra kick)

• 2 medium onions, finely chopped

• 2-3 tomatoes, pureed or finely chopped

• 1-2 green chilies, slit

• 1 tsp ginger-garlic paste

• 3-4 tbsp mustard oil (for authentic flavor) or any cooking oil

• 1 tsp cumin seeds

• Pinch of asafoetida (hing)

• 1/2 tsp turmeric powder

• 1 tsp red chili powder (adjust to taste)

• 1-2 tsp coriander powder

• 1/2 tsp garam masala

• Salt to taste

• Optional: 1/2 tsp sugar (to balance turnip's bitterness), chopped fresh cilantro for garnish

• 1/2 cup water (or more for gravy)

Instructions

1. Prep: Peel and cube the turnips. Soak in water to avoid discoloration. Break the wadi into small pieces.

2. Fry the wadi: Heat 2 tbsp oil in a pan or kadhai. Fry the wadi pieces on medium heat until golden and crisp (5-7 mins). Remove and set aside. (This step adds crunch!)

3. Tempering: In the same pan (add more oil if needed), add cumin seeds and asafoetida. Let's splutter.

4. Sauté base: Add onions and green chilies. Fry until golden (6-8 mins). Add ginger-garlic paste; sauté for 1 min.

5. Spices & tomatoes: Add turmeric, red chili, and coriander powder. Stir 30 secs (splash water to avoid burning). Add tomato puree and salt. Cook until oil separates (5-7 mins).

6. Add turnips & wadi: Mix in cubed turnips and fried wadi. Coat well with masala.

7. Cook: Add 1/2 cup water. Cover and simmer on low-medium for 20-25 mins (or pressure cook 2-3 whistles), stirring occasionally, until turnips are soft but not mushy.

8. Finish: Sprinkle garam masala (and sugar if using). Garnish with cilantro. For a drier version, cook uncovered to evaporate extra moisture.

Serve hot with roti, paratha, or rice – perfect winter comfort food! The wadi absorbs flavors while staying slightly crunchy.

 

This classic side dish combines the earthy, slightly peppery flavor of turnips with creamy potatoes for a lighter twist on traditional mashed potatoes. It's comforting, easy to make, and perfect alongside roasted meats or holiday meals.

Ingredients (serves 4-6):

• 1 lb (about 450g) turnips, peeled and cubed

• 1 lb (about 450g) potatoes (Yukon Gold or Russet recommended), peeled and cubed

• 4 tbsp butter

• 1/4 cup milk or cream (warmed)

• 2-3 tbsp sour cream (optional, for extra creaminess)

• Salt and pepper to taste

• Optional add-ins: 2 cloves garlic (boiled with veggies), fresh thyme, or chopped chives for garnish

Instructions:

1. Place the cubed turnips and potatoes in a large pot. Cover with cold water, add a generous pinch of salt, and bring to a boil over high heat.

2. Reduce heat to medium and simmer for 15-20 minutes, or until both are fork-tender (turnips may cook slightly faster, but boiling together works fine).

3. Drain well and return to the pot or a mixing bowl.

4. Add butter, warmed milk/cream, and sour cream (if using). Mash with a potato masher or use an electric mixer for a smoother texture. Don't overmix to avoid gumminess.

5. Season with salt and pepper. Taste and adjust – the turnips add a subtle bite that balances the richness.

6. Serve hot, garnished with herbs if desired.

This mash is lower in carbs than all-potato versions and highlights turnips' natural sweetness when cooked.

 

This is a dry or semi-dry sabzi (stir-fried vegetable dish) rather than a pickle (achar), based on the cooking instructions (low heat, adding water, mixing, and final simmering). It's a hearty, spiced winter dish that pairs perfectly with rotis, parathas, or rice.

Ingredients (estimated for 4 servings, based on common versions):

• 2-3 medium carrots, chopped into pieces

• 1 small-medium cauliflower, separated into florets (or grated as noted)

• 2-3 medium turnips, chopped without peeling.

• 1–2-inch ginger, finely chopped or grated

• 1-2 onions, finely chopped

• 2-3 green chillies, slit or chopped

• Spices: 1 tsp cumin seeds, ½-1 tsp turmeric powder, salt to taste, 1-2 tsp sugar (for balancing turnip's slight bitterness)

• Oil or ghee for cooking

• Optional: a pinch of garam masala or coriander powder for extra flavor

Steps (reconstructed clearly from the notes):

1. Prep the vegetables: Chop carrots and turnips into bite-sized pieces (no need to peel turnips if young and fresh). Separate or grate cauliflower.

2. In a pan, heat oil/ghee. Add cumin seeds (typical tadka start, though not explicitly noted).

3. Add chopped carrots, turnips, ginger, salt, turmeric, and a little water. Cover and cook on low heat until partially tender (about 20-30 minutes).

4. Grate or add the cauliflower florets.

5. When most water has evaporated, add green chillies.

6. Once vegetables are nearly cooked and dry-ish, add sugar (and any other seasoning). Mix well and cook for another 10-15 minutes until fully tender and flavors meld.

7. Serve hot – ready!

This style of sabzi highlights the natural sweetness of winter root veggies, with turmeric for color, ginger and chillies for warmth, and a touch of sugar to mellow any bitterness from turnips.

 

Adraki Gobhi (also known as Adraki Aloo Gobhi or Ginger-Spiced Cauliflower) is a flavorful North Indian/Punjabi dry or semi-dry sabzi featuring cauliflower prominently spiced with lots of fresh ginger ("adrak"). Many versions include potatoes (aloo) and sometimes green peas (matar) for added heartiness. It's a simple, comforting winter dish perfect with roti, paratha, puri, or rice.

Ingredients (Serves 4)

• 1 medium cauliflower (gobhi), cut into medium florets (about 3-4 cups)

• 2-3 medium potatoes (aloo), peeled and cubed (optional, but common for Aloo Gobhi Adraki)

• ½ cup green peas (matar, fresh or frozen, optional)

• 2–3-inch fresh ginger: 1-2 inch grated or paste + extra julienned for garnish

• 2-3 green chillies, slit

• 1 medium onion, finely sliced (optional)

• 1-2 tomatoes, chopped (optional for tanginess)

• 2-3 tbsp oil or ghee

• 1 tsp cumin seeds (jeera)

• ½ tsp turmeric powder (haldi)

• 1 tsp red chilli powder (adjust to taste)

• 1 tsp coriander powder

• ½-1 tsp garam masala

• Salt to taste

• 2 tbsp yogurt (dahi, optional for creaminess)

• Fresh coriander leaves, chopped for garnish

• Ginger juliennes for garnish

Step-by-Step Preparation

1. Prep the veggies: Wash the cauliflower florets thoroughly. Optionally, blanch them in hot salted water with a pinch of turmeric for 2-3 minutes to clean and partially cook—drain and set aside. Cube the potatoes (and peel if preferred).

2. Heat the oil: In a kadai or deep pan, heat oil/ghee over medium heat. Add cumin seeds and let them splutter.

3. Add aromatics: Add slit green chillies and grated ginger (or ginger paste). Sauté for 1-2 minutes until fragrant. If using onions, add them now and cook until translucent.

4. Spice it up: Add turmeric, red chilli powder, coriander powder, and salt. Stir quickly to avoid burning (add a splash of water if needed).

5. Add tomatoes (if using): Cook until soft and oil separates.

6. Cook the vegetables: Add potato cubes first (if using) and stir-fry for 4-5 minutes. Then add cauliflower florets (and peas if using). Mix well to coat with spices. Cover and cook on low-medium heat for 10-15 minutes, stirring occasionally. Add a little water (2-4 tbsp) if it sticks but keep it semi-dry.

7. Finish: Once veggies are tender (but not mushy), add garam masala and yogurt (if using)—stir gently. Garnish with fresh coriander and ginger juliennes.

8. Serve hot: Enjoy with roti, paratha, or as a side with dal-rice.

9. Garnish with vinegar socked ginger Julians

Tips

• For extra ginger kick, use more julienned ginger on top.

• Adjust spice levels—it's meant to have a zesty, warming ginger flavor.

• Vegan option: Skip yogurt.

• Variations: Some fry the veggies first for a dhaba-style crunch.

This recipe is easy, uses pantry staples, and highlights the fresh punch of ginger!

Gobi 65 (also spelled Gobhi 65) is a popular crispy, spicy South Indian vegetarian appetizer made with cauliflower florets. It's a vegetarian twist on the classic Chicken 65, perfect as a snack or starter.

Ingredients (Serves 3-4)

For the Cauliflower:

• 1 medium cauliflower (about 400-500g), cut into medium-sized florets (around 3-4 cups)

For Blanching:

• Hot water

• ½ tsp salt

• Optional: a pinch of turmeric

For the Batter/Marinade:

• ¼ cup all-purpose flour (maida)

• ¼ cup cornflour (cornstarch)

• ¼ cup rice flour (for extra crispiness)

• 2-3 tbsp thick curd/yogurt (or vinegar/lemon juice for tang)

• 1-2 tsp ginger-garlic paste

• 1-2 tsp red chili powder (adjust for spice)

• ½ tsp garam masala

• ½ tsp coriander powder

• ¼ tsp turmeric powder

• Salt to taste

• A few chopped curry leaves

• Optional: 1 tsp Kashmiri red chili powder for color, a pinch of baking soda for fluffiness

• Water as needed to make a thick batter

For Tempering/Garnish (Restaurant-style):

• 2-3 tbsp oil

• 1 sprig curry leaves

• 3-4 green chilies, slit

• 4-5 garlic cloves, finely chopped

• Optional: 1-2 tbsp yogurt, chopped coriander leaves, lemon juice

• Oil for deep frying

Step-by-Step Preparation

1. Clean and Blanch the Cauliflower:
   Cut the cauliflower into bite-sized florets. Rinse well. Boil water with salt (and optional turmeric), add florets, and blanch for 3-5 minutes (or soak in hot salted water for 15-20 minutes). Drain thoroughly and pat dry to remove excess moisture—this prevents oil splatter and ensures crispiness.

2. Prepare the Batter:
   In a bowl, mix all-purpose flour, cornflour, rice flour, ginger-garlic paste, red chili powder, garam masala, coriander powder, turmeric, salt, curd, and chopped curry leaves. Add water gradually to make a thick, coating batter (it should stick to the florets without dripping too much). Taste and adjust spices.

3. Marinate:
   Add the blanched florets to the batter. Mix well to coat evenly. Let it marinate for 20-30 minutes (optional but recommended for better flavor).

4. Deep Fry:
   Heat oil in a deep pan over medium heat. Drop coated florets in batches (don't overcrowd). Fry until golden and crispy (about 4-6 minutes per batch), turning occasionally. For extra crispiness, double-fry: fry once until light golden, rest for a few minutes, then fry again on higher heat. Drain on paper towels.

5. Tempering (for authentic restaurant flavor):
   In a separate pan, heat 2 tbsp oil. Add curry leaves, slit green chilies, and chopped garlic. Fry until aromatic and crisp. Add a splash of yogurt (or lemon juice) if desired—it will sizzle and coat nicely. Toss in the fried cauliflower quickly for 1-2 minutes. Garnish with chopped coriander.

Serve hot with lemon wedges, onion slices, or dips like mint chutney, ketchup, or schezwan sauce!

Tips for Perfect Gobi 65

• Use thick batter for crisp coating.

• Adjust chili for mild/spicy preference.

• For a healthier version: Air-fry or bake at 200°C (400°F) for 20-25 minutes, flipping halfway.

• Eat fresh for maximum crunch!

Enjoy your homemade Gobi 65!