Shalgam Ka Bharta | How to Make Delicious Shalgam ka Bharta Recipe | Shalgam Bharta | Shalgam ka Saag Recipe | Shaljam Sabzi | Shalgam matar ki Sabji | Mashed Turnips | Shalgam Bharta Recipe | Shalgam ka Bharta Recipe | How to Make Mashed Turnips Recipe | How to cook Shalgam ka Bharta | Quick & Easy | Rajshri Food
Learn how to make at home with our Chef Bhumika
Ingredients:
2 tbsp Ghee
300 gms Turnip (chopped)
A pinch of Asafoetida
½ cup Water
2 tsp Ghee
1 tsp Cumin Seeds
1 tsp Ginger-Garlic & Chili Paste
½ cup Frozen Green Peas
2 Tomatoes (pureed)
Salt (as per taste)
1 tsp Coriander Seed Powder
½ tsp Red Chili Powder
¼ tsp Garam Masala Powder
¼ tsp Turmeric Powder
Coriander Leaves (chopped)
Water (as required)
Salt (as per taste)
1 tsp Sugar
A pinch of Turmeric Powder
Water (as required)
Lemon Juice (for garnish)
Coriander Leaves (for garnish)
Learn how to make at home with our Chef Bhumika
Ingredients:
2 tbsp Ghee
300 gms Turnip (chopped)
A pinch of Asafoetida
½ cup Water
2 tsp Ghee
1 tsp Cumin Seeds
1 tsp Ginger-Garlic & Chili Paste
½ cup Frozen Green Peas
2 Tomatoes (pureed)
Salt (as per taste)
1 tsp Coriander Seed Powder
½ tsp Red Chili Powder
¼ tsp Garam Masala Powder
¼ tsp Turmeric Powder
Coriander Leaves (chopped)
Water (as required)
Salt (as per taste)
1 tsp Sugar
A pinch of Turmeric Powder
Water (as required)
Lemon Juice (for garnish)
Coriander Leaves (for garnish)
Category
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LifestyleTranscript
00:00 Turnip or shalgam is one of the most underrated Indian winter vegetable.
00:05 The texture and taste is very unique. It is somewhere between a radish and a potato.
00:11 It has that sharpness of a radish but when cooked properly,
00:14 it can absorb flavours just like potatoes.
00:18 Today we are going to combine all of these things together and make a shalgam ka bharta.
00:23 This is what a turnip looks like. It has a beautiful purple colour.
00:28 Once you peel it, it is white from inside. Cut it into large chunks after peeling it.
00:34 I am going to cook this in a pressure cooker.
00:38 I am adding in 2 tbsp of ghee into a hot pressure cooker.
00:43 To this I am going to add in 300g or 4 turnips that have been peeled.
00:48 Toss it in the ghee lightly.
00:54 Make a well in the centre and add in a pinch of asafoetida. Give it a mix.
01:00 Once you notice that the turnip starts catching a little bit of colour,
01:07 you can add in half a cup of water and pressure cook it for 2 whistles.
01:12 Shifting the pressure cooker to the other burner so that we can start preparing our tadka.
01:21 Adding in 2 tsp of ghee.
01:23 Once the ghee is hot, add in 1 tsp of jeera.
01:33 Once the jeera starts to splutter, add in 1 tsp of ginger garlic and chilli paste.
01:42 I have made this with green garlic.
01:47 When it starts smelling extremely aromatic, add in half a cup of frozen green peas.
01:53 Along with this, I am adding in puree of 2 tomatoes.
02:02 As soon as you add the puree, also add in a little bit of salt so the colour is nice and fresh.
02:11 We are going to cook the tomatoes till they start releasing oil.
02:15 After some time, you will notice that the colour is nice and red.
02:19 Most of the water has evaporated and the oil or the ghee in this case starts coming out
02:25 from the edges. This is when you know that the tomato is cooked properly.
02:29 And with the moisture from the tomato puree, the peas have also cooked through.
02:34 Now we are going to add in our masalas, starting with 1 tsp of dhania powder.
02:42 1 tsp of dhania powder, half a tsp of red chilli powder, 1/4 tsp of garam masala,
02:50 and 1/4 tsp of haldi. Little bit of coriander leaves that have been finely chopped.
02:55 And I am going to cook this for 20-30 seconds. Do this on low flame so that the masalas don't burn
03:02 and leave out their aroma very well. Our gravy smells super aromatic at this point in time,
03:09 so I am going to add in 3-4 tbsp of water. Mix it well and let it come to a boil.
03:18 While that happens, let's check on our turnips. After 2 whistles, I let the pressure cooker
03:24 release the pressure on its own, checking it. Now I am going to open it.
03:30 It smells so buttery right now. Let me check the texture. It's nice and soft,
03:37 so I am going to mash this using a masher. You don't want all that water to splash on you.
03:43 Do this very carefully. The turnip disintegrates on its own without adding much pressure,
03:49 but it is still a little fibrous. The turnip is nicely mashed. Now we are going to add in
03:56 all of this into our pan. Directly add it into your tadka. Mix it very well.
04:04 And now we are going to season it. I am adding in salt to taste,
04:12 a little bit of sugar to balance all the sharpness from the turnips. 1 tsp should be enough.
04:18 I am adding in a pinch of haldi to get the colour out.
04:27 You can leave this as it is, but I am going to turn it into a gravy form
04:38 by adding in 1/4 cup of water. And now we wait for it to come to a boil.
04:53 Garnish it with freshly squeezed lemon and chopped coriander.
04:58 Few things to keep in mind when you are making shalgam ka bharta.
05:03 Definitely try to use ghee as much as possible because it is going to bring out the butteriness
05:08 of the turnips. Also, try to make the tadka as fresh as possible. If you don't consume garlic,
05:15 there is no need to use it, but it brings in a lot of flavour as well.
05:20 Enjoy this with garma garam rotis and let me know how it turns out when you give this recipe a try.
05:26 This is Chef Humika signing off from Rajshri Food.