Harpal Singh Sokhi
Shalgam Matar ki Sabzi is a traditional dish from Cheema. Chef Harpal Singh Sokhi shares the recipe of this delicious Pu ... Read More
Preparation Time
10-15 Min
Cooking Time
10-15 Min
Meal Type
main course
Difficulty
MEDIUM
For Garam Masala
2 tbsp coriander seeds
4-5 cloves
4-5 black cardamom
1 tsp black peppercorns
1 tsp cumin seeds
1/2 tsp dry ginger powder
For Shalgam Matar Ki Sabzi
2 onions
1 inch chopped ginger
2 green chilles
tbsp oil
2 bay leaves
1 cinnamon stick
1 tsp cumin seeds
salt to taste
1 tsp turmeric powder
1/2 tsp red chilli powder
1 cup green peas
1 cup sun dried turnip
water as required
garam masala
1 tbsp chopped coriander
Take a tawa and roast coriander seeds, cloves, black cardamom, black peppercorns, and cumin seeds on it.
Next, pound these roasted spices with dry ginger powder in a mortar and pestle.
Cut onions in cubes and grind it with ginger and garlic on a grinding stone.
Take a pan and add oil, bay leaves, cinnamon stick, cumin seeds and ground onion to it and mix well.
After 3-4 minutes, add salt, turmeric powder, red chilli powder, green peas, sun dried turnip and mix well.
Add water to it and cook till it boils.
Add some garam masala, sprinkle coriander and serve Shalgam Matar Ki Sabzi with rice and roti.
Shalgam matar ki sabji tastes better when made with sun dried turnips though it is also made with fresh turnips. It’s a simple curry made with both whole spices and dry spices cooked together. The sun-dried turnips give the gravy a very unique umami taste making it lip smacking and healthy too as sun dried turnips still retain all their goodness.
Chef Harpal Singh Sokhi’s Shalgam Matar ki Sabzi is straight from the heartland of India and is truly incomparable.
