-
1
Peel the turnips thoroughly to remove any fibrous outer skin, then cut them into uniform bite-sized cubes.
-
2
Place the diced turnips in a pressure cooker or covered pan with ¾ cup of water, ½ tsp turmeric powder, and 1 tsp salt. Cook for 2 whistles on medium heat (or simmer in a pot until fork-tender), then allow the steam to release naturally.
-
3
Heat ghee in a heavy-bottomed kadai or pan over medium flame. Add asafoetida (hing) and chopped green chillies, sautéing briefly until fragrant.
-
4
Lower the heat and add turmeric powder, coriander powder, and chilli flakes. Stir gently for a few seconds to bloom the ground spices in the ghee without burning them.
-
5
Add the boiled turnips along with any remaining cooking liquid. Lightly mash a few turnip pieces with the back of a ladle to give body to the sabzi.
-
6
Season with salt, sugar, and garam masala. The sugar helps balance the inherent peppery, bitter notes of turnip.
-
7
Cook on medium-low heat for 5-7 minutes, stirring occasionally, until the ghee separates and coats the softened turnips.
-
8
Turn off the heat, garnish generously with fresh chopped coriander, and serve hot with phulkas or parathas.
Chef Kunal's Pro Secret Tip
Turnips have a natural pungency and slight bitterness; adding a small spoon of sugar is essential as it cuts through that sharpness and brings out the natural sweet profile of winter turnips. Also, light mashing creates a luscious texture without needing heavy onion-tomato gravies.
