Shalgam is also known as turnip or white turnip, is a root vegetable commonly grown in temperate climates worldwide for its white, bulbous taproot.
It's a winter crop. As a root crop, turnips/shalgam grow best in cool weather; hot temperatures cause the roots to become woody and bad-tasting.
Shalgam curry is an easy to make, delicious and a popular dish in north part of India. I like Shalgam curry with Makki di Roti (a bread of maize) and this combination is also popular in Punjab.
However, shalgam curry can also be served with Indian breads like roti or plain paratha or with rice - plain rice or jeera [cumin] rice.
There are many versions of shalgam curry and I am sharing here with you the one which my mother use to cook. Shalgam curry with Makki di roti is a traditional dish of Punjab.
When you buy turnip/shalgam then keep in mind to choose the small ones as they taste the best. The big mature turnip/shalgam taste slightly woody and bitter and some times are dry and fibrous from the center. So choose the small turnips/shalgam for the best result.
Makki Di Roti is a flat, unleavened Punjabi bread made from corn meal, primarily eaten in Punjab region of the Indian subcontinent. Like most rotis in the Indian subcontinent, it is baked on a tava.
Literally, makki di roti means "bread of maize" in the Punjabi language. Makki di roti is yellow in color when ready, and has much less adhesive strength - which makes it difficult to handle.
Makki di roti is generally made during winter in Punjab and is perhaps best known when accompanied with shalgam curry or saag (especially sarson da saag i.e. cooked mustard green leaves), makkhan (butter) and buttermilk.
For Mix Vegetable Curry
For Makki Di Roti
For Shalgam Curry
For Makki Di Roti