How to make Shalgam Methi Ki Subzi -
Turnips and fresh fenugreek cooked with garlic and onions.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Turnip (shalgam),, Fenugreek leaves (methi),
Cuisine : Indian
Course : Main Course Vegetarian
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You can also find more Main Course Vegetarian recipes like Bhee Masala Jamaican Jerk Potatoes-SK Khazana Kadai Paneer Soya Keema Matar
Shalgam Methi Ki Subzi Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 16-20 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Shalgam Methi Ki Subzi Recipe
Turnip (shalgam), peeled and cut into cubes 2-3
Fenugreek leaves (methi), leaves separated 2 bunches
Oil 2 tablespoons
Dried red chillies, broken 4
Cumin seeds 1 teaspoon
Ginger finely chopped 1 tablespoon
Garlic finely chopped 6-8 cloves
Onions finely chopped 2 medium
Red chilli powder 1 teaspoon
Turmeric powder 1/4 teaspoon
Coriander powder 1 tablespoon
Dried mango powder 1 teaspoon
Salt to taste
Method
Step 1
Heat oil in a non stick pan, add dried red chillies and cumin seeds and sauté till fragrant.
Step 2
Add ginger and garlic and sauté till golden. Add onions and saute till lightly coloured. Add shalgam and mix. Cover and cook, stirring occasionally, for 10-12 minutes.
Step 3
Add red chilli powder, turmeric powder, coriander powder, amchur and salt and mix well.
Step 4
Sauté for a minute. Add methi, cover and cook, stirring occasionally, for 5-6 minutes or till methi is cooked. Transfer into a serving plate and serve hot.
Nutrition Info
Calories : 2236 Kcal
Carbohydrates : 270.9 gm
Protein : 145.4 gm
Fat : 63.7 gm
Other : Vitamin C- 411mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
