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Shalgham Korma (Turnip Curry)
Shalgham Korma (Turnip Curry) is a traditional Indian recipe (from Kashmir) for a classic vegetarian curry of turnips and onions in a creamy yoghurt and coconut base. The full recipe is presented here and I hope you enjoy this classic Indian version of: Turnip Curry (Shalgham Korma).
prep time
20 minutes
cook time
35 minutes
Total Time:
55 minutes
Serves:
4
Rating: 
Tags : CurryVegetarian RecipesSpice RecipesVegetable RecipesMilk RecipesIndian Recipes
This is a classic vegetarian curry from Kashmir.
Ingredients:
500g turnips, peeled and cubed
100g onions, chopped
120ml yoghurt
120ml cooking oil
3 tsp blanched almonds
3 tbsp freshly-grated coconut
3 tsp poppy seeds
3 tsp sesame seeds
3 tsp coriander seeds
1 1/2 tsp hot chilli powder (preferably Kashmiri chilli)
2 tsp
ginger-garlic paste
3 tsp coriander seeds
salt, to taste
Method:
Heat a non-stick frying pan over high heat and use to dry fry the almonds, coconut, and seeds until lightly browned and aromatic. Combine in a mortar or coffee grinder and render to a smooth paste.
Heat the cooking oil in a pan and use to fry the onions for about 5 minutes, or until golden brown. Add the turnip pieces to the pan and fry for about 5 minutes, or until lightly browned. Mix together the yoghurt and the spices and add to the pan.
Fry for 5 minutes, stirring frequently, then add 60ml water. Bring to a simmer, cover the pan and cook over low heat for about 20 minutes, or until the turnips are very tender and the sauce has reduced to a thick gravy. Season to taste with salt and serve.
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