Shalgam Masala (Spicy Indian Turnips)

Indian Turnips

I found a new way to prepare turnips!  I have started to experiment again with making Indian food at home, which we all love.  For the longest time I was trying recreate an entire buffet but that was overwhelming.  I find that buying a prepared simmer sauce from Trader Joes or Fresh and Easy and cutting up some chicken or seafood to simmer in that alongside a homemade vegetable dish and some Naan bread makes for a quick and satisfying meal.  If you have those in your household that steer away from spicy dishes, you can control the heat on this one by cooking with less dried chili peppers and adding individual heat with some Sriracha sauce.

4 Turnips, peeled and diced
4 Tomatoes, diced or substitute a 14 oz can of diced tomatoes
1 large onion, diced
1/2 cup chopped cilantro

2 T coconut oil
1 tsp minced garlic
1 tsp minced ginger
1 tsp dried red chili pepper
1 tsp ground cumin
1 tsp ground coriander
1 tsp tumeric
1 tsp brown sugar
1 tsp cinnamon

Make a paste from 1 tablespoon of coconut oil and remaining spices.

Heat remaining coconut oil in a large pot and saute the onions until they are soft, add the Masala paste and continue cooking until the spices are fragrant and the onions absorb the spices and turn color.    Add tomatoes and turnips and bring to a boil.  Cover and simmer until turnips are tender (you may find you need to add some water – between 1/2 – 2/3 cup should do it).  Garnish with the chopped cilantro and serve with Naan (flatbread) or over Basmati rice.

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