Turnip Curry (Kashmiri Turnip Tscchuta Gogji)


  • 1 1/2 lbs turnips
  • 3 tbsp oil of choice
  • 1/4 tsp ground asafoetida (heeng)
  • 2 whole dried red chili peppers
  • 3/4 tsp salt
  • 3/4 tsp ground ginger (sonth)
  • 1 1/2 cup water
  • 3/4 tsp kashmiri tikki masala spices
  • Rinse and peel the turnip. Cut the top and bottom edges and discard. Cut the turnip into cubes, thin cubes roughly 2 to 3 inches long and 1 to 2 inch thick.
  • Select Sauté on the instant pot and adjust to normal. Add oil to the pot. When the oil is hot add in asafoetida and whole dried chili peppers.
  • Add in the chopped turnips and let them sauté for 2 Minutes. Add in salt and ground ginger and stir. Furthermore, add water, stir well.
  • Secure the lid on the pot and close the pressure-release valve, and select manual and cook at high pressure for 8 Minutes. When cooking is complete, use quick pressure release to depressurize.
  • Open the lid and top off with Kashmiri tikki masala. Transfer to a serving bowl and serve with white rice.
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