Turnip Curry (Kashmiri Turnip Tscchuta Gogji)
By :Shilpa Tiku - Fastcurries
https://dfbkuy5licyr9.cloudfront.net/wp-content/uploads/2023/03/Turnip-Curry-min.jpg?x39145
This turnip recipe is a quick side dish that anyone can make and everyone will love. It is a traditinal Kashmiri dish that can be made with a few ingredients.
https://dfbkuy5licyr9.cloudfront.net/wp-content/uploads/2023/03/Turnip-Curry-min.jpg?x39145
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Cuisine Indian, Kashmiri
Difficulty Medium
Browse Category Side Dishes
Cooking Technique Pressure Cook, Saute
Main Ingredient Dried Red Chili Peppers, Turnips
Keyword Curry, Instant Pot
Home Category Side Dish
Prep Time 5 Minutes
Cook Time 15 Minutes
Servings
4 Servings
Ingredients
  • 1 1/2 lbs turnips 3 medium turnips, 4 1/2 cups chopped
  • 3 tbsp oil of choice
  • 1/4 tsp ground asafoetida (heeng)
  • 2 whole dried red chili peppers
  • 3/4 tsp salt
  • 3/4 tsp ground ginger (sonth)
  • 1 1/2 cup water
  • 3/4 tsp kashmiri tikki masala spices optional for garnish
Cuisine Indian, Kashmiri
Difficulty Medium
Browse Category Side Dishes
Cooking Technique Pressure Cook, Saute
Main Ingredient Dried Red Chili Peppers, Turnips
Keyword Curry, Instant Pot
Home Category Side Dish
Prep Time 5 Minutes
Cook Time 15 Minutes
Servings
4 Servings
Ingredients
  • 1 1/2 lbs turnips 3 medium turnips, 4 1/2 cups chopped
  • 3 tbsp oil of choice
  • 1/4 tsp ground asafoetida (heeng)
  • 2 whole dried red chili peppers
  • 3/4 tsp salt
  • 3/4 tsp ground ginger (sonth)
  • 1 1/2 cup water
  • 3/4 tsp kashmiri tikki masala spices optional for garnish
https://dfbkuy5licyr9.cloudfront.net/wp-content/uploads/2023/03/Turnip-Curry-min.jpg?x39145
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Instructions
  1. Rinse and peel the turnip. Cut the top and bottom edges and discard. Cut the turnip into cubes, thin cubes roughly 2 to 3 inches long and 1 to 2 inch thick.
  2. Select Sauté on the instant pot and adjust to normal. Add oil to the pot. When the oil is hot add in asafoetida and whole dried chili peppers.
  3. Add in the chopped turnips and let them sauté for 2 Minutes. Add in salt and ground ginger and stir. Furthermore, add water, stir well.
  4. Secure the lid on the pot and close the pressure-release valve, and select manual and cook at high pressure for 8 Minutes. When cooking is complete, use quick pressure release to depressurize.
  5. Open the lid and top off with Kashmiri tikki masala. Transfer to a serving bowl and serve with white rice.
0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published.