Saturday, 5 January 2013

Shaljam Palak

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I know shaljam palak is made in almost every Pakistani and Indian kitchen, just thought of sharing my way of cooking it with you, frankly speaking i never really enjoyed eating shaljam palak as child, but as years passed I some how started to develop my liking for this simple yet delicious combination of veggies. Again i am following my moms way of making it....

Shaljam palak


2 medium onions chopped
2-3 medium tomatoes chopped
1 kg turnips/shaljam (peeled and cut in to cubes)
 2 cups of freshly chopped spinach/palak (you can add in more spinach if you like)
1 tbsp ginger garlic paste
1 tsp cumin seeds
1 tsp red chili powder (or according to your taste)
1 /2 tsp coriander powder
1 /2 tsp garam masala
½ tsp turmeric powder
2 green chilies chopped
Salt to taste (I normally use 1 ½ tsp)
¼ cup oil
2 tbsp cilantro leaves chopped fine to garnish


Heat oil in a pan and add onions and fry on medium heat till they turn light translucent. Add the ginger garlic paste cumin seeds followed by tomatoes, chili powder, turmeric powder and salt and fry till the tomatoes turns mushy and oil separates. Now add in the cubed turnips and stir fry it for 3-4 minutes, add in the spinach leave, chopped green chilies and half a cup of water, let it cook covered on low flame till the turnips get tender and the curry has thickened slightly. Once every thing is done sprinkle garam masala powder and coriander powder, stir it once and leave it on dum (covered) for 2-3 minutes, turn off the flame.  Garnish with cilantro leaves and serve. It tastes great Chapati or boiled rice.


The texture of shaljam palak ki sabzi depends on your own preference, if you want you can mash the turnips with the back of the spoon or a masher to give it saag type look.

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