Turnips are a staple ingredient in many cuisines around the world, but when it comes to Indian cooking, they’re elevated to a whole new level. With their natural sweetness and versatility, turnips make an excellent addition to a variety of dishes, from curries and stews to snacks and sides. In this article, we’ll take you on a journey through 18 spicy turnip recipes that showcase the best of Indian cooking. From comforting sabzis to tangy pickles, these dishes are sure to spice up your meal routine.
Masala Turnip Curry with Coconut Milk
Experience the flavors of India with this creamy and aromatic curry made with turnips, a blend of spices, and rich coconut milk.
Ingredients:
– 1 large turnip, peeled and diced
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon red chili flakes (optional)
– 1 can coconut milk
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onions and cook until they start to caramelize (about 5 minutes).
3. Add garlic, cumin, curry powder, turmeric, and chili flakes (if using). Cook for 1 minute.
4. Add turnip and cook until it starts to soften (about 5 minutes).
5. Pour in coconut milk and season with salt.
6. Simmer the curry for 10-15 minutes or until the turnip is tender.
7. Garnish with cilantro leaves and serve over rice or with naan bread.
Cooking Time: 20-25 minutes
Spicy Turnip and Potato Sabzi
This flavorful Indian-inspired sabzi (stir-fry) is a perfect blend of spicy and savory, with the earthy sweetness of turnips and potatoes. It’s a great side dish or can be served with naan or rice.
Ingredients:
– 1 large turnip, peeled and diced
– 2-3 medium-sized potatoes, peeled and diced
– 1 small onion, finely chopped
– 2 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon turmeric powder
– 1/4 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons vegetable oil
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium-high heat.
2. Add the chopped onion and sauté until translucent.
3. Add the minced garlic and cook for an additional minute.
4. Add the diced turnip and potatoes, cumin, coriander, turmeric, red chili powder, and salt. Mix well.
5. Reduce heat to medium-low and simmer, covered, for 20-25 minutes or until the vegetables are tender.
6. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 20-25 minutes
Turnip Thoran with Fresh Grated Coconut
A flavorful and nutritious Kerala-style stir-fry dish that combines the sweetness of turnips with the creaminess of fresh grated coconut. This recipe is perfect for a quick weeknight meal or as a side dish for special occasions.
Ingredients:
– 1 large turnip, peeled and chopped into small pieces
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 1 teaspoon mustard seeds
– 1/4 teaspoon turmeric powder
– Salt, to taste
– Fresh grated coconut, for serving (about 1 cup)
– Chopped cilantro or curry leaves, for garnish (optional)
Instructions:
1. Heat oil in a pan over medium heat. Add mustard seeds and let them sizzle.
2. Add chopped onion and sauté until translucent.
3. Add turnip pieces and sauté for about 5 minutes, or until they start to soften.
4. Add turmeric powder and salt. Mix well.
5. Serve the Turnip Thoran hot, topped with fresh grated coconut and garnished with cilantro or curry leaves, if desired.
Cooking Time: About 15-20 minutes.
Indian-Style Stuffed Turnip with Spices
This Indian-style stuffed turnip recipe combines the natural sweetness of turnips with the warm, aromatic spices of India. The result is a flavorful and nutritious side dish perfect for special occasions or everyday meals.
Ingredients:
– 2 large turnips
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– Salt and pepper, to taste
– 2 tablespoons vegetable oil
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Cut the turnips in half lengthwise and scoop out the insides, leaving about 1/4 inch of flesh.
3. In a pan, heat oil over medium heat. Add onion, garlic, cumin, coriander, turmeric, salt, and pepper. Cook until the onion is translucent, about 5 minutes.
4. Stuff each turnip half with the spice mixture, dividing it evenly.
5. Place the stuffed turnips on a baking sheet lined with parchment paper, cut side up.
6. Roast in the preheated oven for 45-50 minutes or until tender and caramelized.
Cooking Time: 45-50 minutes
Turnip Dal with Mustard Seeds and Curry Leaves
This flavorful and comforting dal is a staple in many Indian households. The addition of mustard seeds and curry leaves gives it a unique aroma and taste.
Ingredients:
– 1 cup split turnip greens
– 2 cups water
– 1/4 teaspoon ground cumin
– 1/4 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder (optional)
– 1 tablespoon mustard seeds
– 1/4 cup chopped fresh curry leaves
– Salt, to taste
Instructions:
1. Rinse the turnip greens and soak them in water for at least an hour.
2. Drain the turnip greens and add them to a pressure cooker or large pot with the cumin, coriander, turmeric, and chili powder (if using).
3. Add 2 cups of water to the mixture and stir well.
4. Close the pressure cooker lid and cook for 10-12 minutes or boil for 20-25 minutes.
5. Once cooked, add the mustard seeds and curry leaves to the dal. Stir well and season with salt.
6. Serve hot with steaming rice or roti.
Cooking Time: 20-30 minutes
Turnip Chana Masala with Chickpeas
Experience the bold flavors of Indian cuisine with this simple and delicious recipe that combines turnips, chickpeas, and aromatic spices.
Ingredients:
– 2 medium turnips, peeled and diced
– 1 can chickpeas (14 oz), drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp garam masala powder
– 1/2 tsp turmeric powder
– Salt, to taste
– 2 tbsp vegetable oil
– 2 cups water
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Heat oil in a large pan over medium heat. Add onions and cook until softened.
2. Add garlic, cumin, garam masala, and turmeric. Cook for 1 minute, stirring constantly.
3. Add diced turnips and chickpeas. Stir well to combine.
4. Add water and bring to a boil. Reduce heat to low and simmer, covered, for 20-25 minutes or until turnips are tender.
5. Season with salt to taste. Garnish with cilantro leaves, if desired.
Cooking Time: 30-40 minutes
Turnip and Peas Poriyal with Tempered Mustard
This flavorful South Indian-inspired dish is a perfect blend of sweet, tangy, and spicy flavors. Turnips and peas are sautéed in aromatic spices and tempered with mustard seeds for an added crunch and flavor.
Ingredients:
– 1 medium turnip, peeled and chopped
– 1 cup fresh peas
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 2 tablespoons mustard seeds
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a pan over medium heat. Add the chopped onion and sauté until translucent.
2. Add the chopped turnip and peas. Cook for 5 minutes or until the turnips are slightly tender.
3. Add cumin powder, turmeric powder, and salt. Mix well.
4. Temper the mustard seeds by adding a small amount of oil to the pan, then immediately adding the mustard seeds. Let it crackle for a few seconds.
5. Combine the tempered mustard with the poriyal and garnish with fresh cilantro.
6. Serve hot and enjoy!
Cooking Time: 15-20 minutes
Turnip Bhaji with Garlic and Green Chilies
Turnip Bhaji, a popular Indian snack, gets an extra boost of flavor from garlic and green chilies. This crispy fritter is perfect for munching on while exploring the flavors of India.
Ingredients:
– 1 large turnip, peeled and grated
– 2 cloves of garlic, minced
– 2-3 green chilies, finely chopped
– 1/4 cup chickpea flour
– 1/4 teaspoon baking soda
– Salt, to taste
– Vegetable oil, for frying
Instructions:
1. In a bowl, combine grated turnip, minced garlic, and chopped green chilies.
2. Add the chickpea flour, baking soda, and salt. Mix well.
3. Heat about 1-2 inches of vegetable oil in a deep frying pan over medium heat.
4. Using a spoon, drop small portions of the turnip mixture into the hot oil.
5. Fry until golden brown, flipping occasionally. Drain on paper towels.
6. Serve warm with your favorite chutney or tea.
Cooking Time: 15-20 minutes
Turnip Sambar with Tamarind and Toor Dal
A flavorful and comforting South Indian-inspired sambar recipe, perfect for a warm bowl of rice or roti.
Ingredients:
– 1 large turnip, peeled and cubed
– 2 cups water
– 1 tablespoon tamarind paste
– 1 teaspoon fenugreek seeds (optional)
– 1/4 cup toor dal (pigeon pea lentils)
– 2 tablespoons vegetable oil
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pan, combine the turnip cubes and water. Bring to a boil, then reduce heat and simmer for 10 minutes or until the turnip is tender.
2. Add the tamarind paste, fenugreek seeds (if using), and salt. Stir well.
3. Cook the toor dal according to package instructions. Drain excess water and add to the pan with the turnip mixture.
4. Heat the oil in a small pan and pour it into the sambar. Simmer for 2-3 minutes or until the flavors have melded together.
5. Garnish with fresh cilantro leaves and serve hot with rice or roti.
Cooking Time: 25-30 minutes
Turnip Paratha with Ajwain and Ghee
Turnip Paratha with Ajwain and Ghee: A flavorful Indian flatbread filled with shredded turnips, infused with the warm, earthy aroma of ajwain, and finished with a drizzle of golden ghee.
Ingredients:
– 2 large turnips, peeled and grated
– 1 cup all-purpose flour
– 1/4 teaspoon ajwain powder
– 1/4 teaspoon salt
– 1 tablespoon vegetable oil
– 1/2 teaspoon ghee, melted
– Water, as needed
Instructions:
1. In a large bowl, combine the grated turnip, flour, ajwain powder, and salt.
2. Gradually add water to form a smooth dough. Knead for 5 minutes.
3. Divide the dough into 6-8 portions. Roll out each portion into a thin circle.
4. Brush one side of each paratha with melted ghee.
5. Place the oiled side down on a hot non-stick skillet or griddle over medium heat.
6. Cook for 30 seconds, then flip and cook for another 30-45 seconds, until golden brown.
7. Serve warm with your favorite accompaniments.
Cooking Time: 10-12 minutes per batch
Turnip Raita with Roasted Cumin and Mint
This creamy raita is a perfect accompaniment to spicy Indian dishes, featuring the subtle sweetness of roasted turnips, the warmth of cumin, and the cooling freshness of mint.
Ingredients:
– 2 large turnips, peeled and cubed
– 1/4 cup plain yogurt
– 2 tablespoons honey
– 1 tablespoon lemon juice
– 1/4 teaspoon ground cumin
– 1/4 teaspoon roasted cumin powder (see note)
– 1/4 cup chopped fresh mint leaves
– Salt, to taste
Instructions:
1. Preheat oven to 425°F (220°C). Roast the turnips for 20-25 minutes or until tender.
2. In a blender, combine roasted turnips, yogurt, honey, lemon juice, ground cumin, and salt. Blend until smooth.
3. Stir in roasted cumin powder and chopped mint leaves. Refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: 45 minutes (including roasting time)
Turnip Pickle with Mustard Oil and Fenugreek
A tangy and flavorful pickle recipe that combines the natural sweetness of turnips with the pungency of mustard oil and the earthiness of fenugreek.
Ingredients:
– 500g turnips, peeled and sliced
– 1/2 cup mustard oil
– 1 tablespoon fenugreek seeds
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup water
Instructions:
1. In a large bowl, combine the turnip slices, mustard oil, fenugreek seeds, salt, and black pepper.
2. Mix well to coat the turnips evenly with the spice mixture.
3. Cover the bowl with plastic wrap and refrigerate for at least 24 hours to allow the flavors to meld.
4. After 24 hours, remove the pickle from the refrigerator and stir in the water.
5. Transfer the pickle to a clean glass jar or container with a tight-fitting lid.
6. Store in the refrigerator for up to 2 weeks.
Cooking Time: None, as this is a pickling recipe.
Turnip Pakoras with Besan and Turmeric
A twist on traditional onion pakoras, these crispy turnip fritters are flavored with the warmth of turmeric and besan (chickpea flour). Perfect as a snack or appetizer.
Ingredients:
– 2 large turnips, peeled and grated
– 1 cup besan (chickpea flour)
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon baking soda
– 1/4 teaspoon salt
– 1/4 cup water
– Vegetable oil for frying
Instructions:
1. In a bowl, mix together grated turnip, besan, turmeric, baking soda, and salt.
2. Gradually add the water to form a thick batter.
3. Heat about 1-2 inches of vegetable oil in a deep frying pan over medium-high heat.
4. Once hot, using a spoon, drop small amounts of the batter into the oil.
5. Fry until golden brown, flipping occasionally (about 3-4 minutes per side).
6. Remove from oil and drain on paper towels.
7. Serve hot with your favorite chutney or raita.
Cooking Time: About 10-12 minutes
Turnip Upma with Semolina and Mustard Seeds
This recipe is a creative twist on the classic upma, a popular Indian breakfast dish. By adding turnips and mustard seeds to semolina, you’ll create a flavorful and nutritious meal that’s perfect for any time of day.
Ingredients:
– 1 cup semolina
– 2 cups water
– 1 medium turnip, peeled and finely chopped
– 1/4 teaspoon mustard seeds
– Salt, to taste
– Ghee or oil, for frying (optional)
Instructions:
1. Heat the water in a deep pan over medium heat.
2. Add the semolina and stir continuously to prevent lumps from forming.
3. When the mixture thickens, add the chopped turnip and stir well.
4. Add the mustard seeds and salt. Stir for another 2-3 minutes, until the mustard seeds start to pop.
5. If desired, add a small amount of ghee or oil to fry the upma.
6. Serve hot, garnished with chopped cilantro or scallions.
Cooking Time: 15-20 minutes
Turnip Pulao with Basmati Rice and Whole Spices
This aromatic pulao recipe combines the natural sweetness of turnips with the nutty flavor of basmati rice, all infused with a blend of whole spices. Perfect as a side dish or a quick weeknight meal.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 1 large turnip, peeled and diced
– 2 tablespoons ghee or vegetable oil
– 1 small onion, finely chopped
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. Heat ghee or oil in a large saucepan over medium heat.
2. Add chopped onion and sauté until translucent.
3. Add diced turnip, cumin, coriander, turmeric, and chili powder. Cook for 5 minutes.
4. Add basmati rice and stir to combine with the spice mixture.
5. Add water and bring to a boil.
6. Reduce heat to low, cover, and simmer for 15-20 minutes or until rice is cooked and liquid absorbed.
7. Fluff with a fork and garnish with cilantro.
Cooking Time: 25 minutes
Turnip Kadhi with Yogurt and Gram Flour
This classic Indian recipe combines the natural sweetness of turnips with the tanginess of yogurt and the richness of gram flour, creating a flavorful and comforting curry.
Ingredients:
– 1 large turnip, peeled and grated
– 1 cup gram flour (chickpea flour)
– 1/2 cup plain yogurt
– 1/4 teaspoon cumin powder
– 1/4 teaspoon coriander powder
– Salt, to taste
– 1 tablespoon ghee or oil
– Chopped cilantro, for garnish
Instructions:
1. Heat the ghee or oil in a pan over medium heat.
2. Add the gram flour and roast for 2-3 minutes, stirring frequently, until lightly browned.
3. Add the grated turnip, cumin powder, coriander powder, and salt. Stir well to combine.
4. Pour in the yogurt and stir until the mixture is smooth.
5. Bring the curry to a simmer and cook for 10-12 minutes, or until the turnips are tender.
6. Garnish with chopped cilantro and serve over rice or with naan bread.
Cooking Time: 15-17 minutes
Turnip Thepla with Whole Wheat Flour
A flavorful twist on traditional theplas, this recipe combines the earthy sweetness of turnips with the nutty goodness of whole wheat flour. Perfect as a snack or side dish.
Ingredients:
– 1 large turnip, peeled and grated
– 1 cup whole wheat flour
– 1/4 teaspoon baking powder
– 1/2 teaspoon salt
– 1 tablespoon vegetable oil
– 1/4 cup lukewarm water
– Optional: chopped cilantro or mint for garnish
Instructions:
1. In a large mixing bowl, combine grated turnip, whole wheat flour, baking powder, and salt.
2. Add the vegetable oil and lukewarm water to the mixture. Mix until a dough forms.
3. Knead the dough for 5-7 minutes until it becomes smooth and pliable.
4. Divide the dough into 6-8 equal portions.
5. Roll out each portion into a thin circle, about 1/8 inch thick.
6. Heat a non-stick skillet or griddle over medium heat.
7. Cook theplas for 30-40 seconds on each side, until they are golden brown and crispy.
Cooking Time: 10-12 minutes
Turnip Chutney with Roasted Peanuts and Tamarind
This chutney is a flavorful and aromatic condiment that pairs perfectly with a variety of dishes, from naan bread to grilled meats. The addition of roasted peanuts adds a satisfying crunch, while the tamarind provides a tangy and sweet contrast.
Ingredients:
– 1 large turnip, peeled and chopped
– 1/2 cup roasted peanuts
– 1/4 cup tamarind paste
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– Salt, to taste
– Optional: green chilies or red chili flakes for added heat
Instructions:
1. Preheat oven to 350°F (175°C). Roast the peanuts in a single layer on a baking sheet for 5-7 minutes, or until fragrant and lightly browned.
2. In a blender or food processor, combine chopped turnip, roasted peanuts, tamarind paste, onion, garlic, and vegetable oil. Blend until smooth.
3. Taste and adjust seasoning with salt and optional chili peppers as needed.
4. Transfer the chutney to an airtight container and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None; chutney is best served chilled or at room temperature.
Summary
Get ready to spice up your mealtime with these 18 delicious Indian turnip recipes! From curries to thoran, sabzis to pickles, this collection has something for everyone. Try making a Masala Turnip Curry with Coconut Milk, or go for the spicy kick of Turnip and Potato Sabzi. For a flavorful twist, try Stuffed Turnip with Spices or Turnip Dal with Mustard Seeds and Curry Leaves. With a range of recipes that cater to different tastes and dietary preferences, this article is sure to inspire you to get cooking with turnips!
