Turnip Curry (Kashmiri Turnip Tscchuta Gogji)

This turnip recipe is a quick side dish that anyone can make and everyone will love. It is a traditinal Kashmiri dish that can be made with a few ingredients.

Cuisine

Indian, Kashmiri

Difficulty

Medium

Cooking Technique

Pressure Cook, Saute

Keywords

4 servings, cook 15 min, cup water, curry, ground asafoetida (heeng), ground ginger (sonth), indian, instant pot, kashmiri, kashmiri tikki masala spices, medium, oil of choice, prep 5 min, pressure cook, salt, saute, Shilpa Tiku, turnips, whole dried red chili peppers

Prep Time

5 min

Cook Time

15 min

Servings

4 Servings

Ingredients

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

Instructions

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.