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You are here: Home > Recipes > Kashmiri Recipes > Kashmiri Side Dishes > Turnips Curry
Turnips Curry
Turnip Curry is also known as Shalgham Korma.


       Ingredients How to?

1/2 kg Turnips
1/2 Cup Onions (chopped)
1/2 cup Yoghurt
1/2 cup Oil
3 tsp Almonds
3 tsp Grated coconut
3 tsp Poppy seeds
3 tsp Sesame seeds
3 tsp Coriander seeds
1 1/2 tsp Chili powder
2 tsp Garlic & Ginger Ground
3 tsp Coriander seeds
1-1/2 tsp Chilly powder
3 tsp Almonds
3 tsp Desiccated coconut
2 tsp Garlic & ginger, ground

Dry roast all the seeds, almonds and coconut in a frying pan and grind to a fine paste. Add to the yoghurt with ground spices and set aside.
Heat oil, add sliced onions and fry until light brown.
Wash the turnip and cut into pieces.
Add the turnips to the pan and fry until light brown.
Add yoghurt mixture and fry for about 5 min.
Add 1/4 cup water, cover and cook over very slow fire until turnips become tender, and a thick gravy has formed.
Add salt to taste.
Turnip Curry is ready.


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