Indulge in the rich flavors of Shalgam ka Bharta, a classic Indian recipe that transforms turnips into a deliciously spiced delight. Whether paired with warm rotis or fluffy rice, this vegetarian dish is a true comfort food gem!
Shalgam ka Bharta is a traditional Indian dish made from mashed turnips. It's a flavorful side dish where turnips are boiled, mashed, and then seasoned with various spices and herbs.
This dish is popular in North Indian cuisine and is often served with bread like roti or paratha. The turnips are boiled until soft, mashed, and then sautéed with onions, tomatoes, ginger, garlic, and spices. The result is a delicious and comforting dish that uniquely flavors the Indian meal.
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What Is Shalgam Ka Bharta
Shalgam ka Bharta is a traditional North Indian dish that transforms humble turnips into a flavorful delight. In this dish, turnips are boiled until tender, then mashed and sautéed with a medley of aromatic spices, such as cumin, ginger, and garlic.
The result is a harmonious blend of textures and tastes—soft and earthy turnips, enriched with the warmth of spices, creating a comforting side dish that perfectly complements various Indian meals.
Often served with bread like roti, paratha, or rice "Shalgam ka Bharta" offers a glimpse into the artistry of Indian cuisine, where even the simplest ingredients are elevated into a culinary masterpiece through the flavors of spices and cooking techniques.
Ingredients For Mashed Turnip Recipes
Here's a description of the main ingredients used in the recipe for "Shalgam ka Bharta":
Turnips: Turnips are root vegetables with a slightly sweet and peppery flavor. They have a crisp texture when raw, but when boiled and mashed, they become soft and tender, making them ideal for mashing and blending into the dish.
Onion: Onions are a fundamental ingredient in Indian cooking. They add depth and flavor to the dish, and when sautéed, they become sweet and aromatic.
Tomato: Tomatoes provide acidity and a rich, tangy flavor to the dish. They also help create a saucy base when cooked down.
Garlic and Ginger: These aromatic ingredients are staples in Indian cuisine. Minced garlic and ginger add intense flavor and fragrance to the dish.
Green Chili: Green chili adds heat and a subtle spiciness to the dish. You can adjust the amount based on your desired level of spiciness.
Turmeric Powder: Turmeric is a vibrant yellow spice known for its earthy flavor and health benefits. It adds color and depth to the dish.
Cumin Seeds: Cumin seeds are used for tempering and impart a warm, nutty flavor to the dish. They also add a pleasant crunch when sautéed.
Red Chili Powder: Red chili powder adds heat and spiciness to the dish. Its level of heat can be adjusted to your taste.
Coriander Powder: It imparts a mild, earthy flavor with hints of citrus, making it a common seasoning in Indian cuisine.
Amchur powder: It is also known as dried mango powder, is a tangy spice made from ground dried unripe green mangoes. It adds a zesty and slightly sour flavor to dish.
Garam Masala: Garam masala is a fragrant spice blend that adds warmth and complexity to Indian dishes. It typically includes spices like cinnamon, cloves, cardamom, and more.
Salt: Salt is essential for enhancing the flavors of all the ingredients and balancing the dish's taste.
Oil or Ghee: Oil or ghee is used for sautéing the aromatics and adding richness to the dish.
Fresh Coriander Leaves: Fresh coriander leaves (also known as cilantro) are used as a garnish. They add a burst of freshness and a hint of citrusy flavor to the dish.
How To Make Shalgam Bharta
You can make Shalgam Ka Bharta on a Stovetop or in a pressure cooker or in an Instant Pot.
Stovetop Shalgam Ka Bharta
In a pot, boil the cubed turnips until they are soft and easily mashable. Drain the water and let them cool slightly.
Once the turnips are cooled, mash them using a potato masher or the back of a fork.
You can keep them slightly chunky or make them completely smooth, depending on your preference.
Heat oil or ghee in a pan over medium heat. Add cumin seeds and let them splutter.
Add minced garlic, ginger, and chopped green chili. Sauté for a minute until fragrant.
Add chopped onions and cook until they turn translucent.
Add chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft and the oil starts to separate.
Add the mashed turnips to the pan and mix well with the onion-tomato mixture. Cook for a few minutes, allowing the flavors to blend.
Sprinkle garam masala over the mixture and mix thoroughly.
Turn off the heat and garnish with freshly chopped coriander leaves.
Your "Shalgam ka Bharta" is ready to be served. It goes well with roti, paratha, or rice.
Instant Pot Shalgam Ka Bharta
Turn on the Instant Pot and select the "Sauté" mode. Heat oil or ghee in the pot.
Add cumin seeds and let them splutter. Then, add minced garlic, ginger, and chopped green chili. Sauté for a minute until fragrant.
Add chopped onions and cook until they turn translucent.
Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, amchur powder, and salt. Cook until the tomatoes are soft and the oil starts to separate.
Add the cubed turnips and a little water (about ¼ cup) to the Instant Pot. Close the lid and set the Instant Pot to "Pressure Cook" mode for about 5-7 minutes on high pressure.
Once the cooking cycle is complete, carefully release the pressure using the quick release method.
Open the lid and mash the turnips directly in the Instant Pot using a potato masher or the back of a spoon. You can adjust the consistency as you prefer.
Turn on the "Sauté" mode again and let the mashed turnips cook for a few more minutes, stirring occasionally, until the excess moisture evaporates and the mixture thickens.
Sprinkle garam masala over the mixture and mix well.
Turn off the Instant Pot and garnish with freshly chopped coriander leaves.
Stovetop Pressure Cooker Turnip Mash
Follow the recipe as discussed for Instant Pot. After the first whistle, reduce the heat to low and pressure cook for 5-7 minutes. Rest of the recipe is same as Instant Pot.
Substitutions
Here are some substitutions for the ingredients in "Shalgam ka Bharta":
Turnips: If turnips are not available, you can use rutabagas or parsnips as alternatives. These vegetables have a similar texture and can be boiled and mashed in the same way.
Onion: If you're looking to avoid onions, you can use shallots or leeks for a milder flavor. You can also skip them altogether, but they do contribute to the overall flavor of the dish.
Tomato: If you don't have tomatoes, you can use tomato paste or canned tomatoes. Alternatively, you can use a bit of yogurt or cream for a creamy twist.
Garlic and Ginger: Garlic and ginger are essential for flavor, but if you can't use them, consider using garlic and ginger powders as a substitute. However, the fresh aromatics provide a unique taste.
Green Chili: If you prefer less heat, you can use milder chili varieties or omit them. For more heat, you can use red chili flakes or powder.
Turmeric Powder: Turmeric is commonly used for color and flavor. If you don't have it, you can omit it, but you'll miss out on the distinct color it imparts.
Cumin Seeds: Cumin seeds provide a specific flavor, but ground cumin can be used as a substitute. The texture and crunch will be different, though.
Red Chili Powder: Adjust the amount of red chili powder according to your preferred level of spiciness. You can also use paprika for color without the heat.
Garam Masala: If you don't have garam masala, you can use a mix of ground cinnamon, cloves, and cardamom. However, garam masala offers a more balanced blend of flavors.
Oil or Ghee: Oil is a standard cooking medium, but ghee can be replaced with butter or any cooking oil of your choice.
Fresh Coriander Leaves: If you don't have coriander leaves, you can use parsley or skip the garnish altogether.
Variations
Here are a few variations you can consider for "Shalgam ka Bharta" to add a twist to the traditional recipe:
Shalgam Peas Bharta: Add some boiled green peas to the mashed turnips for added texture and sweetness. The peas will provide a delightful contrast to the turnips.
Shalgam Methi Bharta: Incorporate fresh fenugreek leaves (methi) into the dish. Sauté the leaves along with the other aromatics before adding the mashed turnips.
Smoky Shalgam Bharta: Roast the turnips on an open flame or in an oven for a smoky flavor before mashing them. This will add depth to the dish.
Spicy Shalgam Bharta: Increase the amount of green chilies or use hotter chili varieties to make the dish spicier. You can also add a pinch of red chili flakes.
Shalgam Bharta with Paneer: Incorporate cubed or crumbled paneer (Indian cottage cheese) into the mashed turnips for added protein and creaminess.
Storage
Refrigeration: Leftover bharta can be stored in an airtight container in the refrigerator for a few days. Reheat gently on the stovetop or in the microwave.
Freezer: To freeze bharta, cool it completely, and store it in a freezer-safe container for up to a month. Thaw, reheat, and enjoy bharta!
Tips For Turnip Mash Recipe
Here are some tips to keep in mind while making "Shalgam ka Bharta":
Choose Fresh Turnips: Select fresh, firm turnips without any signs of rot or damage. The fresher the turnips, the better the flavor of the dish.
Boiling the Turnips: Boil the turnips until they are completely soft and easily mashable. Test with a fork to ensure they're cooked through.
Mashing Consistency: You can choose to mash the turnips to your desired consistency—smooth, slightly chunky, or a mix of both.
Sauté Aromatics Well: Sauté the minced garlic, ginger, and green chili until they're fragrant and their raw smell disappears. This step enhances the dish's flavor.
Balancing Spices: Adjust the amount of red chili powder and green chili according to your spice tolerance. You can always add more later if needed.
Tempering Spices: When adding cumin seeds for tempering, let them splutter and release their aroma before moving on to the next step.
Garam Masala Addition: Add garam masala towards the end of cooking to preserve its aromatic flavors. You can also sprinkle a bit of it at serving for an extra burst of aroma.
Fresh Herbs: If using fresh herbs for garnish, add them just before serving to retain their freshness and vibrant color.
Consistency Adjustment: If the bharta is too dry, you can add a splash of water or a little cream/yogurt while reheating to bring back moisture.
FAQ's
Shalgum, also known as turnip, has a mildly sweet and slightly peppery flavor with a hint of earthiness. When cooked, it becomes tender and takes on the flavors of the spices and seasonings used in the dish.
Yes, shalgum (turnip) can be eaten raw, and it offers a crisp, slightly spicy, and refreshingly crunchy texture with a mildly sweet taste. It's often used in salads or as a crunchy snack when sliced or grated thinly.
Yes, shalgum (turnip) is nutritious, as it's low in calories, a good source of dietary fiber, and rich in vitamins like vitamin C, vitamin K, and various B vitamins. Its natural antioxidants and nutrients contribute to a healthy diet when included in meals.
Turnips, like some other cruciferous vegetables, can potentially cause gas in some individuals due to their high fiber content and certain compounds. However, cooking turnips thoroughly can help mitigate this effect and make them easier to digest for most people.
Pairing
Shalgam Ka Bharta [Indian Mashed Turnip Recipe]
Ingredients
- 2 medium-sized turnips peeled and cubed
- 1 medium-sized onion finely chopped
- 1 medium-sized tomato finely chopped
- 2-3 cloves of garlic minced
- 1- inch piece of ginger minced
- 1 green chili finely chopped (adjust according to your spice preference)
- ½ teaspoon turmeric powder
- 1 teaspoon coriander powder
- ¼ teaspoon amchur powder
- 1 teaspoon cumin seeds
- ½ teaspoon red chili powder adjust to taste
- ½ teaspoon garam masala
- pinch asafoetida
- Salt to taste
- Fresh coriander leaves chopped, for garnishing
- 2 tablespoons oil or ghee clarified butter
Instructions
Stovetop Shalgam Ka Bharta
- In a pot, boil the cubed turnips until they are soft and easily mashable. Drain the water and let them cool slightly.
- Once the turnips are cooled, mash them using a potato masher or the back of a fork.
- You can keep them slightly chunky or make them completely smooth, depending on your preference.
- Heat oil or ghee in a pan over medium heat. Add cumin seeds and let them splutter.
- Add minced garlic, ginger, and chopped green chili. Sauté for a minute until fragrant.
- Add chopped onions and cook until they turn translucent.
- Add chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft and the oil starts to separate.
- Add the mashed turnips to the pan and mix well with the onion-tomato mixture. Cook for a few minutes, allowing the flavors to blend.
- Sprinkle garam masala over the mixture and mix thoroughly.
- Turn off the heat and garnish with freshly chopped coriander leaves.
- Your "Shalgam ka Bharta" is ready to be served. It goes well with roti, paratha, or rice.
Instant Pot Shalgam Ka Bharta
- Turn on the Instant Pot and select the "Sauté" mode. Heat oil or ghee in the pot.
- Add cumin seeds and let them splutter. Then, add minced garlic, ginger, and chopped green chili. Sauté for a minute until fragrant.
- Add chopped onions and cook until they turn translucent.
- Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, amchur powder, and salt. Cook until the tomatoes are soft and the oil starts to separate.
- Add the cubed turnips and a little water (about ¼ cup) to the Instant Pot. Close the lid and set the Instant Pot to "Pressure Cook" mode for about 5-7 minutes on high pressure.
- Once the cooking cycle is complete, carefully release the pressure using the quick release method.
- Open the lid and mash the turnips directly in the Instant Pot using a potato masher or the back of a spoon. You can adjust the consistency as you prefer.
- Turn on the "Sauté" mode again and let the mashed turnips cook for a few more minutes, stirring occasionally, until the excess moisture evaporates and the mixture thickens.
- Sprinkle garam masala over the mixture and mix well.
- Turn off the Instant Pot and garnish with freshly chopped coriander leaves.
Stovetop Pressure Cooker Turnip Mash
- Follow the recipe as discussed for Instant Pot. After the first whistle, reduce the heat to low and pressure cook for 5-7 minutes. Rest of the recipe is same as Instant Pot.
Notes
- Tips For Shalgam Ka Bharta
- FAQ's
Nutrition
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
KEYWORD
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