Ingredients and Weight:
- Turnips, peeled and cut into 1-inch cubes: 2 pounds
- Onion, chopped: 1 medium
- Garlic, minced: 2 cloves
- Ginger, minced: 1 teaspoon
- Turmeric powder: 1 teaspoon
- Coriander powder: 1 teaspoon
- Cumin powder: 1/2 teaspoon
- Red chili powder: 1/4 teaspoon (optional, for heat)
- Salt, to taste
- Vegetable oil: 2 tablespoons
- Yogurt, plain: 1 cup (optional, for garnish)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a large skillet or Dutch oven over medium heat, heat the vegetable oil. Add the onion and cook until softened, about 5 minutes.
- Add the garlic, ginger, turmeric, coriander, cumin, and red chili powder (if using). Cook for 1-2 minutes, until fragrant.
- Add the turnips and salt to taste. Stir to coat with the spices.
- Add enough water to cover the turnips by about 1 inch. Bring to a boil, then reduce heat and simmer until the turnips are tender and the sauce has thickened, about 25-30 minutes.
- Garnish with yogurt (if using) and serve hot.
Nutritional Information:
- Calories: 150 per serving (without yogurt)
- Fat: 5g
- Carbohydrates: 25g
- Protein: 4g
Dish Characteristics:
- Tender and flavorful turnips
- Aromatic and comforting spices
- Mild heat level (can be adjusted to taste)
- Can be served as a side dish or light main course
User Comments:
- "This dish was delicious! The spices were perfectly balanced and the turnips were cooked to perfection."
- "I love how easy this recipe was to make. It's a great way to use up leftover turnips."
- "The yogurt garnish adds a nice creamy touch. It's a must-try!"
Special Precautions and Tips:
- If the turnips are not fully peeled, the skin can become bitter.
- If you don't have yogurt on hand, you can use a dollop of sour cream or Greek yogurt instead.
- Serve the dish with rice, flatbread, or naan to balance the flavors.
