Turnip curry is a comforting and flavorful dish that deliciously highlights the humble turnip. With the perfect balance of spices and a rich, tomato-based sauce, this dish makes an excellent accompaniment to rice, flatbread, or even as a standalone meal. This turnip curry is simple to prepare and packed with wholesome ingredients.
What is Turnip Curry?
Turnip curry is a spiced vegetable dish that transforms the slightly peppery and earthy turnip into a savory delight. Cooked in a fragrant blend of whole and ground spices, it’s a popular recipe in many Indian households. This curry combines the creaminess of tomato sauce, the heat of green chilies, and the complexity of Indian spices to create a satisfying, nutritious, and comforting dish.
So you’re not a fan of turnips?
This recipe might change your mind! Turnips often get overlooked, but when cooked with the right blend of spices and a rich tomato-based sauce, they transform into a tender, flavorful delight. The curry’s bold and aromatic flavors complement the natural earthiness of the turnips, masking any bitterness and turning them into the star of the dish.
Give it a try, and you may find yourself adding turnips to your grocery list more often!
Turnip Curry Recipe
Equipment
- Instant Pot
- One Set of measuring cups
- Set of Measuring Spoons
- Cutting Boards and Knives
Ingredients
- 4 tablespoons oil
- 1 cup tomato sauce
- 1 tablespoon brown sugar coconut sugar or jaggery
- 2 pounds turnips chopped into cubes
- 2 tablespoons water
- 1 cup sliced onion
- 1 tablespoon ginger garlic paste
- 2 green chili chopped or dry red chilles
Whole Spices:
- 1 teaspoon cumin seeds
- 1 teaspoon red or black mustard seeds
- 2 bay leaf
- 10 to 12 curry leaves
Ground Spices:
- 1 teaspoon coriander powder or fennel powder
- 1 teaspoon dried mango powder or 2 tablespoons lemon juice
- 1 teaspoon garam masala
- 1 teaspoon salt or to taste
- 2 teaspoons paprika
- ½ teaspoon turmeric
Garnish
- Fresh cilantro
Instructions
- Press the sauté button on your pressure cooker and add oil
- Once the oil is hot, add cumin seeds, mustard seeds, and the bay leaf.
- Cook until the cumin seeds turn brown and the mustard seeds begin to pop.
- Add the onions and stir-fry for about 5 minutes, or until the onions soften.
- Stir in the garlic, ginger, green chilies , curry leaves, and spices.
- Cook for 30 seconds to release the flavors.
- Add the tomato sauce, salt, brown sugar, turnips, and water. Mix everything well.
- Secure the lid, close the pressure valve, and cook on high pressure for 5 minutes.
- Let sit for 5 minutes and let the pressure release naturally.
- Top with a teaspoon of amchur or lemon juice. Adjust seasonings
- Garnish the curry with fresh cilantro and serve warm.
Video
Notes
Why I Love Making Turnip Curry
I love making turnip curry because it’s such a versatile and hearty dish. It’s easy to adapt to different diets—whether you want it vegan, gluten-free, or milder for those sensitive to spice. The combination of warming spices fills the kitchen with an irresistible aroma, and the tender turnips absorb all the flavors beautifully.
Plus, it’s a great way to introduce turnips into a meal without overpowering their unique flavor.
Other Underrated Indian Curries You Might Like:
Green Beans with Potatoes Curry
Al Yakni Bottle Gourd Curry in Spicy Yogurt Sauce Recipe
Monji Haak : Kashmiri Style Kohlrabi
What is Needed
Main Ingredients:
Turnips
Tomato sauce
Onion
Green chili
Ginger garlic paste
Fresh Ingredients:
Green chili
Fresh cilantro
Whole Spices:
Cumin seeds
Mustard seeds
Bay leaf
Curry leaves
Hing (asafoetida)
Ground Spices:
Coriander powder or fennel powder
Dried mango powder (or lemon juice)
Garam masala
Paprika
Turmeric
Salt
Other Essentials:
Cooking oil
Sugar (or jaggery)
Water
For Garnish:
Fresh cilantro
How I Cook My Turnip Curry
I start by heating oil in my instant pot and adding whole spices like cumin seeds, mustard seeds, and bay leaves. As soon as the seeds start popping, the kitchen fills with their fragrant aroma, and I know it’s time to add the onions. I cook the onions until golden and softened before stirring in the ginger-garlic paste and chopped green chili.
Next, I sprinkle in the ground spices and curry leaves, letting them bloom in the hot oil for a few seconds to release their full flavor. Then, I add the tomato sauce, salt, a touch of sweetness with sugar, and the chopped turnips. After mixing everything well, I add just enough water to help it cook, maybe 2 tablespoons, and seal the instant pot lid.
Note: If you use fresh tomatoes, you need less water.
The instant pot does all the heavy lifting, softening the turnips in just a few minutes. Once the pressure releases, I garnish the curry with some amchur and fresh cilantro for a burst of color and freshness. Always adjust the seasons and salt before serving. It’s ready to serve!
Reasons to Love Turnip Curry
Easy to make and perfect for beginners.
Packed with bold and aromatic Indian flavors.
Vegan-friendly with no compromise on taste.
Made with healthy, nutrient-rich ingredients.
A versatile dish that pairs well with rice, roti, or quinoa.
Turnip Curry Cooking Tips and Techniques
Toast spices well: Always let the whole spices pop in hot oil to release their full aroma.
Adjust spice levels: Add or reduce chili according to your heat preference.
Pressure cooking: If you don’t have a pressure cooker, cook the curry on the stovetop but increase the cooking time.
Onion-free and garlic-free version: Replace the onion and garlic with a pinch of hing for a flavorful alternative.
Fresh cilantro: Add cilantro just before serving to retain its bright, fresh flavor.
Why You Should Try This Turnip Curry Recipe
This turnip curry is a must-try because it’s not only delicious but also packed with nutrients. Turnips are a great source of vitamins and fiber, making this dish a wholesome addition to your diet. The recipe is vegan-friendly, yet it sacrifices none of the rich, layered flavors. It’s an excellent way to explore the versatility of turnips while enjoying a cozy, satisfying meal. With its vibrant spices and customizable heat level, this curry will quickly become a favorite at your table.
Frequently Asked Questions
Q: I don’t eat onions and garlic. Can I still make this dish?
A: Yes! Substitute the onion and garlic with a pinch of hing (asafoetida) to maintain the flavor.
Q: Can I make this curry without an instant pot?
A: Absolutely! You can cook it in a regular pot; just increase the cooking time until the turnips are tender.
Q: Is this curry vegan?
A: Yes, this recipe is completely vegan-friendly as written.
Q: Can I use other vegetables instead of turnips?
A: Yes, you can substitute turnips with potatoes, radishes, or even carrots.
Q: How can I store leftovers?
A: Store the curry in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or microwave before serving.
Q: Can I freeze this curry?
A: No, not a good idea!
Q: How can I adjust the spice level?
A: Use more or less chilies and use paprika to make mild and ground chili pepper to make it hotter
Q: Can I add coconut milk to this curry?
A: Yes, adding a splash of coconut milk at the end can give it a creamy texture and slightly sweet flavor.
