Shalgam Matar | | Chef Harpal Singh

Shalgam Matar Ingredients Quantity Turnips 3-4 no's Green chilly slice 4 no's Julienne ginger 1 big Ghee 1 tbsp for garnish Asafoetida ¼ tsp Cumin seeds 1 tsp Green peas ½ cup Coriander powder 1 tsp Red chili powder ¼ tsp Turmeric powder ¼ tsp Dry mango powder ½ tsp Garam masala ½ tsp Salt to taste Water as required Coriander leaves ¼ cup Coriander sprigs for garnish Method: 1. Remove the skin of the turnip and cut it in to cubes 2. Slice the green chilies and keep it aside. 3. Remove the skin of the ginger, slice it and cut it in to julienne. Keep it aside. 4. Heat Ghee in kadai, add asafoetida, cumin seed, mix it well and sauté for 30 sec. 5. Add ginger, green chilies, mix well and saute for 30 sec. 6. Add turnip, mix well and sauté for 1 min. 7. Add green peas, coriander powder, red chili powder, turmeric powder, amchur powder, garam masala and salt, mix well and sauté for 2 min. 8. Add little water at a time, stir and cover and cook till the turnips becomes soft and gravy becomes dry. 9. Mean while chopped the coriander leaves and add it to the mixture and mix it well 10. Remove it in a serving bowl 11. Garnish it with some coriander sprigs and ghee and serve hot. Follow me on YouTube for the variety of dishes: Follow me on Facebook: Follow me on Twitter: Follow me on Instagram: Follow me on Linkedin: Follow me on Pinterest: