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).
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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