Shalgam Aur Mattar Ki Sabzi | Turnip and Peas Curry

Our regular Green Leafy Vegetable vendor had these fresh, crisp looking Shalgam. It has been years since we made any dish from this! Amma was toying with the thought of buying it or not and what could be made from this..that our Kaka made his pitch and said..."Taaza hai....le lo...sehat ke liye bahut acha hai". I guess by them Amma had already decided what she will make from these lovely fresh Shalgams so she agreed and bought the same!

So today we had lovely Shalgam aur Mattar ki Sabzi a typical Punjabi cusine. This tasted very delicious!

While buying Shalgam we did not realize the host of health benefits this thingy contains - be it Vitamin C and E, beta caratone, anti-diabetic, anti-oxidant...so overall feeling awesome that a great taste with an added Health Quotient too!

INGREDIENTS

2 Shalgam | Ganthgobhi | Nukal | Navalkol | Kohlrabi | German Turnip, cut into 1/2 " cube
100 gm Mattar | Peas
2 Tej Patta | Bay Leaf
1 tblsp Fresh Dhania | Coriander Leaves, finely chopped

To taste Salt
1 tblsp Oil

For Gravy:

4 Tomatoes, blanched and peeled
2 Onions, finely chopped
2 Green Chillies
1 tsp Jeera | Cumin Seeds
1 tblsp Fresh Dhania | Coriander Leaves, finely chopped
1 tblsp Dhania | Coriander Powder
1/2 tsp Haldi | Turmeric Powder
1/2 tsp Punjabi Garam Masala

METHOD

• For Gravy:
• In a non stick kadhai, heat oil and add jeera, green chillies and onion. Saute for a minute. Switch off the gas.
• Add freshly chopped dhania and mix well and transfer to a plate.
• Once cool, grind sauteed onions, blanched tomatoes and salt to a smooth puree. Add very little water, if required. Keep aside
• In the same non stick kadhai, saute bay leaves for half a minute.
• Add tomato puree, haldi, dhania powder, punjabi garam masala and mix well for a minute.
• Add shalgam cubes, peas and cover cook for 8 to 10 minutes or till Shalgam is cooked.  The shalgam has to be tender. If it is a bit matured, you may need to add very little water to enable it to cook well.Stir occasionally.
• Transfer to a serving bowl and garnish with remaining fresh dhania leaves.
• Serve hot with Roti | Paratha | Rice | Biryani | Pulav.

We enjoyed Shalgam Aur Mattar Ki Sabzi with Phulka Roti.

We have used:

1. Kapol Punjabi Garam Masala 
2. Borges Olive Oil Light

3. Tata Salt Lite

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.