Potato Spicy Turnips Fry - Aloo Shalgam Recipe

Aloo Shalgam Recipe

Turnips are commonly used in Salads. But Turnips with Potatoes makes a good combination in preparing a delicious vegetable. So let's make (Aloo Shalgam Fry) Spicy Potato Turnips fry today.

हिन्दी में पढिये : Potato Spicy Turnips Fry - Aloo Shalgam Recipe 

Ingredients for Aloo Shalgam Recipe ( Potato Spicy Turnips Fry)

  • Turnip - 250 gms
  • Potatoes- 250 gms
  • Oil - 1 1/2 tablespoon
  • Heeng (Asafetida powder) - 1 pinch
  • Cumin seed- 1/2 small spoon
  • Green Chilly- 2 to 3 (chopped)
  • Ginger-1 inch in length (chopped or grated)
  • Turmeric Powder- 1/4 table spoon
  • Coriander Powder- 1 small spoon
  • Red Chills Powder- 1/4 small spoon
  • Amchoor Powder-1/4 small spoon
  • Salt - (According to taste)
  • Coriander leaves -1 table spoon (chopped)

Method - How to Make Aloo Shalgam Recipe

Wash and Peel the Turnips and Potatoes. Cut them into 6-7 pieces each.

Heat Oil in a pan. Put Heeng powder and Cumin seeds into it. Once the Cumin seeds gets roasted, add Turmeric powder, Green chilly, Ginger and Coriander powder to it. Roast the masala well by continuously stirring it with a scoop.  Now put Turnips, Potatoes, Salt and Red chilli powder into the pan and mix them well with the masala. Stir the vegetable for 2-3 minutes to roast it.  Pour  2 table spoon water into the pan, cover it with a lid and let it cook for 8-9 minutes on a medium flame.

Potatoes take time to get tender in comparison with Turnips. Open the lid and break the Potatoes to check whether they  have become tender. If Potatoes are still raw, then again add 2 table spoon water to it, cover the pan with a lid, and cook it for another 6-7 minutes on a medium flame. This time the Potatoes will get soft. Your Spicy Potato Turnip Recipe (Aloo Shalgam Recipe) is ready.

Sprinkle some Amchoor powder on the vegetable and mix it well.  Turn off the stove and take out the vegetable in a serving bowl. Garnish with Coriander leaves and serve it in lunch or dinner with hot crispy paranthas, chapatis or naan.



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