How to make Shalgam Adraki Gobhi -
Turnips and cauliflower cooked with pickle masala.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Turnips (shalgam) (शलगम), Cauliflower (फूलगोभी)
Cuisine : Indian
Course : Main Course Vegetarian
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You can also find more Main Course Vegetarian recipes like Chutneywale Aloo Shahi Paneer Batata Humman Lucknowi Bharwan Aloo
Shalgam Adraki Gobhi 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 : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Shalgam Adraki Gobhi Recipe
Turnips (shalgam) peeled and cut into 1 inch cubes 4 medium
Cauliflower separated into small florets 250 grams
Oil 2 tablespoons
Cumin seeds 1 teaspoon
Carom seeds (ajwain) 1/2 teaspoon
Green chillies 4
Ginger-garlic paste 2 tablespoons
Turmeric powder 1/2 teaspoon
Red chilli powder 1 1/2 tablespoons
Dried mango powder 1 teaspoon
Salt to taste
Tomatoes finely chopped 2 medium
Ginger cut into thin strips 1 inch piece
Method
Step 1
Heat oil in a non stick kadai, add cumin seeds, ajwain and sauté till fragrant. Slit green chillies and add along with ginger-garlic paste and sauté for a minute.
Step 2
Add shalgam and cauliflower, cover and cook for 4-5 minutes. Add turmeric powder, red chilli powder, amchur, salt and sauté for a minute.
Step 3
Add tomatoes and ginger and mix. Add 1 cup water, cover and cook for 12-15 minutes. Transfer into a serving bowl and serve hot.
Nutrition Info
Calories : 653 Kcal
Carbohydrates : 54.8 gm
Protein : 24.3 gm
Fat : 37.4 gm
Other : Vitamin C- 366mg
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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.
