IP Shalgam Bharta (Turnip Curry)

I will be honest, turnips are not my favorite so I wanted to try making it different way and turned out so good! This recipe is inspired by Nishamadhulika's recipe but the Instant Pot way!

Vegetarian | Vegan | GF

Serving Size : 6

Prep ⏰: 7 mins | Cook ⏰ : 15 mins

Ingredients

6 turnips / shalgam , roughly chopped

1/2 cup chopped tomatoes

1 large onion, pureed (optional)

1 small boiled potato (optional)

1/4 cup peas

1 tbsp ginger garlic paste

1-2 green chillies

1 tsp cumin seeds / jeera

3 tsp coriander powder

1 tsp chilli powder

1 1/2 tsp turmeric powder

1 tsp garam masala

1-2 tsp lemon juice

a pinch of asafoetida

1/2 tsp sugar (optional)

1 tbsp oil

salt to taste

3 tbsp coriander leaves

#vegetarian #easydinner #instantpot #vegetarianrecipes

Instructions

1. In 6 quart Instant Pot, select “Saute/More” mode with cook time of 12 mins.

2. Add oil and when warm, add cumin seeds. Wait for cumin seeds to crackle and then add onion paste and ginger-garlic paste.

3. Sauté for 2 minutes and then add tomatoes.

4. Sauté the mixture for 4-5 mins or till oil starts leaving the sides of the pot and then add turmeric powder, chili powder, coriander powder, garam masala and green chillies.

5. Cook the mixture for 2 mins and turnips, peas and potatoes.

6. Add 1 cups of water or enough to partially cover the vegetables and about 1-1 1/2 tsp of salt.

7. Cancel Sauté mode and select “Pressure Cook/High” mode with cook time of 5 mins. Once done, naturally release the pressure (NPR).

8. Cancel “Keep Warm” mode and select “Sauté” mode with cook time 4 minutes to reduce the mixture. Mash the mixture to make like Bharta (coarse paste).

9. Add the lemon to taste and garnish with coriander leaves. Serve hot with roti/naan or rice! Enjoy !