Turnip (Shalgam) Recipe

Turnip (shalgam) recipeServes 2-4

Ingredients (Buy locally grown organic ingredients, if possible)

2 teaspoon ghee (make organic ghee at home)

1 pinch asafoetida powder (hing)

1/4 teaspoon cumin seeds (jeera)

1 teaspoon crushed ginger

4 medium sized turnips (shalgam)

1/2 teaspoon turmeric powder

1/4 teaspoon coriander, freshly ground (optional)

1/4 teaspoon dry gooseberry powder (amla powder)

4 Tablespoons water, more as needed

Red chili powder to taste

Rock salt (saindhav salt) to taste

Rock sugar (mishri) or raw sugar to taste (optional)

Cilantro for garnish, chopped



1. Wash and chop off the top and bottom of turnips. Peel and cut it into small pieces.

2. Heat ghee in a cast-iron Dutch oven on medium heat. Add asafoetida powder, cumin and crushed ginger. Sauté gently, not allowing them to burn.

3. Add turnip pieces, turmeric powder, coriander powder, amla powder, and mix well. Let it cook without lid on low-medium heat for 20-25 minutes. Stir occasionally and continue cooking until the vegetables are tender.

4. Add red chili powder, salt and sugar to it. If it looks dry, add 1-2 tablespoons of water again, mix well and cook for another 2-4 minutes on medium heat. Turn off the heat when done. Garnish with freshly chopped cilantro before serving. Serve hot.



Select turnips which are small in size, should feel firm and have smooth skin.

Recipe shared by Preeti Gupta


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Preeti Gupta

About Preeti Gupta

Preeti Gupta is a certified Ayurveda Consultant practicing in the Bay area. She provides personalized Ayurvedic counseling sessions and monthly group wellness events that focus on balanced diet, healthy nutrition, natural detoxification, rejuvenation and disease prevention. She is passionate about using food as a medicine and looks forward to being a part of your Ayurvedic journey soon!