Go Back

Turnip Curry Recipe

Looking for a simple yet delicious way to enjoy turnips? Turnip curry is the answer! This wholesome dish combines fresh ingredients, whole spices, and a rich tomato sauce for a meal that’s packed with flavor. Best of all, it’s vegan and gluten-free, making it a versatile option for everyone.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Course Side Dish
Cuisine Indian
Servings 6 People
Calories 110 kcal

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

1.Chop turnips evenly for quick and uniform cooking.
2. Adjust chili and paprika for your preferred spice level.
3. Add water if the curry is too thick after cooking.
4. Use hing instead of onion and garlic for a no-allium version.
5. Garnish with fresh cilantro for a burst of flavor.
*Calories per serving is approximate
Keyword root vegetables, turnip dishes