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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.
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Prep Time
25
minutes
mins
Cook Time
35
minutes
mins
Total Time
1
hour
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