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Shalgam ka Bharta (Spicy North Indian Mashed Turnips) – vegetarian recipe
Stav Kogan

Shalgam ka Bharta (Spicy North Indian Mashed Turnips)

This recipe for Shalgam ka Bharta, a classic North Indian mashed turnip dish, transforms humble turnips into a smoky, spicy, and deeply savory delight. The natural sweetness of the turnips is perfectly balanced by a fragrant blend of ginger, garlic, and toasted cumin, all simmere
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 5 servings
Calories: 165
Ingredients Method Nutrition

Ingredients
  

  • (Serves 5-6)
  • 6 medium turnips, about 1 lb 10 oz / 740g
  • 4 tablespoons olive or peanut oil, 60 ml (2 fl oz)
  • ½ teaspoon whole cumin seeds
  • 1 large onion, about 7 oz / 200g, peeled and chopped
  • 1 tablespoon (15 ml / 0.5 fl oz) fresh ginger, peeled and finely grated
  • 3–4 cloves garlic, peeled and finely chopped
  • 1–3 fresh hot green chilies, finely chopped, to taste
  • 2 medium tomatoes, about 10 oz / 280g, peeled and finely chopped
  • ¾–1 teaspoon (5 ml / 0.2 fl oz) salt, or to taste
  • Freshly ground black pepper, to taste
  • 4 tablespoons (60 ml / 2 fl oz) chopped fresh cilantro, divided
  • For an authentic smoky flavor, use the 'dhungar' method. Place a small steel bowl in the center of the finished bharta, add a red-hot piece of charcoal, drizzle with ½ tsp of ghee, and cover the pan tightly for 5 minutes to infuse the smoke.
  • Select smaller, younger turnips as they are sweeter and less fibrous. If your turnips taste slightly bitter, add a pinch of sugar or a teaspoon of jaggery along with the tomatoes to balance the flavors.
  • To easily peel tomatoes, score an 'X' on the bottom of each one and blanch them in boiling water for 60 seconds. Immediately transfer to an ice bath, and the skins will slip right off.

Method
 

  1. Prepare the Turnips: Peel the turnips and chop them into rough 1-inch pieces.
  2. Place them in a medium pot, cover generously with water, and bring to a boil.
  3. Reduce the heat to a simmer, cover the pot, and cook for 15-20 minutes, or until the turnips are fork-tender.
  4. Drain the water completely and mash the turnips well with a potato masher or fork.
  5. Set aside.
  6. Sauté the Aromatics: Heat the oil in a large nonstick frying pan or kadai over medium-high heat.
  7. Once the oil is shimmering, add the cumin seeds and let them sizzle for about 10-15 seconds until fragrant.
  8. Add the chopped onion and sauté for 5-6 minutes, stirring occasionally, until softened and lightly golden.
  9. Build the Masala Base: Stir in the grated ginger, chopped garlic, and green chilies.
  10. Sauté for another minute until the raw smell disappears.
  11. Add the chopped tomatoes and cook for 5-6 minutes, stirring and mashing them with your spoon, until they break down into a thick, paste-like consistency and you see oil separating at the edges of the pan.
  12. Combine and Sauté: Add the mashed turnips and salt to the pan.
  13. Mix everything thoroughly.
  14. Reduce the heat to medium-low and cook for 20-25 minutes, stirring frequently to prevent sticking. This slow sautéing step is crucial for developing a deep, roasted flavor. The bharta is ready when it has darkened slightly and looks well-integrated.
  15. Finish and Serve: Stir in the freshly ground black pepper and 3 tablespoons (45 ml / 1.5 fl oz) of the chopped cilantro.
  16. Mix well to combine.
  17. Transfer the bharta to a serving dish and garnish with the remaining 1 tablespoon (15 ml / 0.5 fl oz) of cilantro.
  18. Serve hot.

Nutrition

Calories: 165kcalCarbohydrates: 16gProtein: 2gFat: 11g

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