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Indian turnip curry in a white bowl.

Indian style curried turnips

Indian style curried turnips more commonly known as shalgam ki sabzi is a simple turnip recipe from North India. It's generally made during winter which is the season of turnips in India.
Course Main Course
Cuisine Indian, North Indian
Diet Gluten Free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 90kcal


  • Cooking pot



  • Heat oil in a pot. Add cumin seeds and saute for a few seconds.
  • Add chopped onion and saute until they start turning brown.
  • Add ginger-garlic paste and green chilies. Saute for a few seconds.
  • Once the raw smell of garlic goes away add all the powdered spices and salt. Saute for around 30 seconds.
  • Add chopped tomatoes and cook until the tomatoes turn mushy and are nicely cooked.
  • Next, add turnip. Mix everything and cover the pot. You can also add around ¼ cup of water to fasten the process of cooking turnip. Cook covered for around 15-20 minutes or until the turnips are nicely cooked and turn soft.
  • Mash the turnips with the help of a masher or with the backside of the spatula.
  • Add chopped cilantro and mix everything.
  • Enjoy with any Indian bread.


  1. Mashing turnip is not mandatory, if you like, you can keep turnip cubes in curry.
  2. Boiled/ sauteed green peas also taste very good in the curry. You can add them in the end after mashing the turnip.
  3. If your turnips are not very fresh and moist then add some water to cook them. Adding water will also fasten the process.
  4. More recipe tips and tricks are given in the post above. Please follow them to make this recipe.


Calories: 90kcal | Carbohydrates: 13g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 129mg | Potassium: 371mg | Fiber: 4g | Sugar: 7g | Vitamin A: 334IU | Vitamin C: 34mg | Calcium: 54mg | Iron: 1mg