Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, turnip and fenugreek sabji. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Shalgam ki sabji (indian spicy turnip curry) - SHARMA'S KITCHEN this sabji is very popular in india specially in punjab. shalgam ki sabki or turnip recipe. This is an authentic recipe of South Gujarat.and people of South Gujarat usually make this sabji during winter . So here I tried to make this sabji for my. Turnip Curry is a semi dry sabji made with turnips, spices and tomatoes.
Turnip and fenugreek sabji is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. Turnip and fenugreek sabji is something that I’ve loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can cook turnip and fenugreek sabji using 14 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Turnip and fenugreek sabji:
- Prepare 4 salgam/turnip
- Get 2 tomatoes
- Take 1 inch ginger
- Take 2 tablespoon ghee
- Take handful Methi/fenugreek leaves
- Prepare 2 Tablespoon curd and malai mix
- Get To taste Salt
- Take 1/2 tsp red chilli powder
- Make ready 1 teaspoon coriander powder
- Make ready 1/2 tsp haldi(Turmeric) powder
- Take 1/2 tsp garam masala
- Take 1 tsp gur/Jaggery
- Take pinch cumin seeds
- Prepare pinch asafoetida
Punjabis even love semi-dry preparations like Shalgam ki Subzi, Kathal ki Subzi using indigenous vegetables like turnip and jackfruit. Fenugreek (/ˈfɛnjʊɡriːk/; Trigonella foenum-graecum) is an annual plant in the family Fabaceae, with leaves consisting of three small obovate to oblong leaflets. It is cultivated worldwide as a semiarid crop. Its seeds and leaves are common ingredients in dishes from the Indian subcontinent.
Steps to make Turnip and fenugreek sabji:
- Wash & cut salgam into small pieces
- Make puree of tomato &ginger
- Take cooker add ghee jeera & hing roast them well now add mashed masala also roast it
- Add salt chilli coriander & haldi powder roast till ghee saperate
- Now add salgam & methi again roast it for 3 to 4 min add gur also
- Add 250 ml water cover it with lid after 5 to 6 whistle off the flame
- At last add garam masala & mix curd & malai ready for serve
It is cultivated worldwide as a semiarid crop. Its seeds and leaves are common ingredients in dishes from the Indian subcontinent. Fenugreek (Trigonella foenum-graecum) is a member of the pea family. The common method of harvesting is to uproot the whole plant, allow them to dry in the Sun and then remove the seeds by threshing. The best way to describe fenugreek would be to say it's a cross between celery and maple.
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