Kashmiri Matar Pulao ( Peas Pulav)
Turnip Curry (Kashmiri Turnip Tscchuta Gogji)
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This turnip recipe is a quick side dish that anyone can make and everyone will love. It is a traditional Kashmiri dish that can be made with a few ingredients.
| Prep Time | 5 Minutes |
| Cook Time | 15 Minutes |
| Servings |
4 Servings
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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 cups Water
- 3/4 tsp kashmiri tikki masala spices (optional, for garnish)
Ingredients
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Instructions
- 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 . - 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.
- 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.
- 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.
- Open the lid and top off with Kashmiri tikki masala. Transfer to a serving bowl and serve with white rice.
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