1 kg (2.2 lb) Turnips (shalgam), medium-sized
Vegetable oil
1 tsp (6 g) Garlic (lasan) paste
a pinch Asafoetida (hing)
4 tbsp Cloves (laung)
2 Black cardamom (badi elaichi)
Salt to taste
1 1/4 cups (250 ml) 8 fl oz Tomato puree
1/2 tbsp (1 g) Red chilli powder
1 cup (250 ml) 8 fl oz Water
2 tsp (4 g) Ginger powder (sonth)
1 tbsp (5 g) Aniseed (saunf) powder
1/2 tsp (1 g) Tikka masala, crushed
Vegetable oil
1 tsp (6 g) Garlic (lasan) paste
a pinch Asafoetida (hing)
4 tbsp Cloves (laung)
2 Black cardamom (badi elaichi)
Salt to taste
1 1/4 cups (250 ml) 8 fl oz Tomato puree
1/2 tbsp (1 g) Red chilli powder
1 cup (250 ml) 8 fl oz Water
2 tsp (4 g) Ginger powder (sonth)
1 tbsp (5 g) Aniseed (saunf) powder
1/2 tsp (1 g) Tikka masala, crushed
method
1. Remove the ends of the turnips. Cut the rest into 4 portions. Wash and keep aside.
2. Heat the oil in a pot; add garlic paste and asafoetida. Saute a little then add cloves, black cardamom, salt, and turnips. Saute for about 5 minutes on low heat, stirring occasionally.
3. Add tomato puree and cook till the oil separates. Mix the red chilli powder with a few tsp of water and add to the turnips. Stir well till it attains a nice red colour.
4. Quickly add the water, followed by ginger and aniseed powders. Cook till the turnips become tender. Sprinkle tikki masala and cook for 2 minutes more. Serve hot with rice.
2. Heat the oil in a pot; add garlic paste and asafoetida. Saute a little then add cloves, black cardamom, salt, and turnips. Saute for about 5 minutes on low heat, stirring occasionally.
3. Add tomato puree and cook till the oil separates. Mix the red chilli powder with a few tsp of water and add to the turnips. Stir well till it attains a nice red colour.
4. Quickly add the water, followed by ginger and aniseed powders. Cook till the turnips become tender. Sprinkle tikki masala and cook for 2 minutes more. Serve hot with rice.
serving amount
serves: 8
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