Turnip Curry with lentil Fritters

Abhijit Author

By Abhijit

Last Updated Dec 3, 2022

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Turnip Curry with lentil Fritters

Turnip Curry with lentil Fritters / shalgam ki Sabji / Daler Bara Diye Shalgam-er Sabji

Turnip Curry with lentil Fritters

We will prepare today, Turnip Curry with lentil Fritters / shalgam ki Sabji / Daler Bara Diye Shalgam-er Sabji, which is often ignored in the vegetable section but you must try this turnip curry recipe if you have never tested it before.

Turnips are a root vegetable and members of the cruciferous family, like pak Choy and kale, have fewer calories and plenty of vitamins and minerals. It has anti-cancer properties, controls blood sugar levels, and protects against harmful bacteria. So you must include this recipe in your diet chart. Here I am adding lentil fritters to boost the taste as well as more food value.

Equipment needs

  • Blender
  • Mixing bowl
  • Spatula

Ingredients

  • Bengal gram/ chana dal-200 gm
  • Whole Kashmiri chili (bigger in size)-3
  • Tomato-1
  • Potato-2 (cut in medium cube shape)
  • Turnip-2/ 400 gm
  • Bay leaves-2
  • Cardamom-2
  • Cinnamon-1/2 inch stick
  • Cloves-5
  • Onion (chopped)-1
  • Turmeric powder-1 tbsp
  • Roasted cumin- coriander powder-1 tbsp
  • Ginger-garlic paste-1 tbsp
  • Pinch of baking soda
  • Salt
  • Oil-1/2 cup
  • Coriander leaves (chopped)-2 tbsp

How to make Turnip Curry with lentil Fritters / shalgam ki Sabji / Daler Bara Diye Shalgam-er Sabji

  • Wash and overnight soak the Bengal gram
Turnip Curry With Lentil Fritters step1
  • Add salt and a pinch of baking soda
Turnip Curry With Lentil Fritters step2
  • And make a thick paste.
Turnip Curry With Lentil Fritters step3
  • Heat oil in a pan, and with the help of your fingers or spoon take a small portion of the batter and put one by one in the hot oil and fry them.
Turnip Curry With Lentil Fritters step4
  • Once fried well, then take them out from the pan and keep them aside
Turnip Curry With Lentil Fritters step5
  • Now soak 3 Kashmiri Mirch in water for 10-15 minutes
Turnip Curry With Lentil Fritters step6
  • Then put them in the grinder jar along with the tomato pieces
Turnip Curry With Lentil Fritters step7
  • And make a fine paste
Turnip Curry With Lentil Fritters step8
  • Now wash and peel the turnip and cut them into big cubic shape
Turnip Curry With Lentil Fritters step9
Turnip Curry With Lentil Fritters step 10
  • Heat oil in the same pan and add the whole spices and bay leaves
Turnip Curry With Lentil Fritters step 11
  • Now add the chopped onions and sauté them till they become translucent
Turnip Curry With Lentil Fritters step 12
  • Then add potato and turnip and stir them for 2 minutes
Turnip Curry With Lentil Fritters step 13
Turnip Curry With Lentil Fritters step 14
  • Add ginger-garlic paste and sauté them for a minute
Turnip Curry With Lentil Fritters step 15
  • Add turmeric and roasted cumin-coriander powder and salt; Stir them until the raw smell goes off
Turnip Curry With Lentil Fritters step 16
  • Add the tomato-chili paste and mix them well, now we can see the red vibrant color of the curry
Turnip Curry With Lentil Fritters step 17

Cover them for 2-3 minutes to cook without water

Turnip Curry With Lentil Fritters step 18
  • Open the cover: add water and dal fritters: cover the lid and allow them to cook for 10-12 minutes on low flame
Turnip Curry With Lentil Fritters step 19
Turnip Curry With Lentil Fritters step 20
Turnip Curry With Lentil Fritters step 21
  • Now open the cover and spread some chopped coriander leaves
Turnip Curry With Lentil Fritters step 22
Turnip Curry With Lentil Fritters step 23
Turnip Curry with lentil Fritters

Turnip Curry with lentil Fritters

We will prepare today, Turnip Curry with lentil Fritters / shalgam ki Sabji/ Daler Bara Diye Shalgam-er Sabji, which is often ignored in the vegetable section but you must-try this turnip curry recipe if you have never testedbefore.
Prep Time 25 mins
Cook Time 35 mins
Total Time 1 hr
Course Side Dish
Cuisine Bengali, Indian
Servings 4
Calories

Equipment

  • blender
  • A kadai or a fry pan
  • Spatula

Ingredients
  

  • 200 gm Bengal gram/ chana dal
  • 3 Whole Kashmiri chili (bigger in size)-
  • 1 tomato
  • 1 Potato(cut in medium cube shape)
  • 2 turnip
  • 2 bay leaves
  • 2 Cardamom
  • 1/2 cinamom stick
  • 5 Cloves
  • 1 Onion
  • 1 tbsp  ginger-garlic paste
  • 1 tbsp  turmeric powder
  • 1 tbsp roasted cumin-coriander powder
  • 1/4 tbsp baking soda
  • salt
  • 1/2 cup oil
  • 2 tbsp Chopped coriander leaves

Instructions
 

  • Wash and overnight soak the Bengal gram
  • Add salt and pinch of baking soda
  • And make a thick paste.
  • Heat oil in a pan, and with the help of your fingers orspoon take small portion of the batter and put one by one in the hot oil andfry them.
  • Once fried well, then take them out from the pan and keepaside
  • Now soak 3 Kashmiri Mirch in water for 10-15 minutes
  • Then put them in the grinder jar along with the tomato pieces
  • And make a fine paste
  • Now wash and peel the turnip and cut them in big cubic shape
  • Heat oil in the same pan and add the whole spices and bayleaves
  • Now add the chopped onions and sauté them till they becomestranslucent
  • Then add potato and turnip and stir them for 2 minutes
  • Add ginger-garlic paste and sauté them for a minute
  • Add turmeric and roasted cumin-coriander powder and salt;Stir them until the raw smell goes off
  • Add the tomato-chili paste and mix them well, now we can seethe red vibrant color of the curry
  • Cover them for 2-3 minutes to cook without water
  • Open the cover: add water and cover the lid and allow themto cook for 10-12 minutes in low flame
  • Now open the cover and spread some chopped coriander leaves
  • Transfer them to a serving plate and serve hot with roti / paratha or rice with dal

Video


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