Turnip potato (Shalgam aaloo)

Lately I have not been able to stand even the smell of spices. Body changes, age, climate, excessive acidity – there could be more than one reason for it but I have been constantly on a lookout for low or very low spiced yet tasty food. Being married to a Punjabi guy has brought in some challenges but as usual my Maa came to the rescue

Here is a new dish that I tried around 3-4 days back. It is super easy to cook and tastes and smells awesome. Hope you will love it too.


2 big turnips (shalgam) – peeled and cut into dices

2 big potatoes – peeled and cut into dices

1 large onion – peeled and chopped finely length wise

2 large tomatoes – cut into small cubes

Green peas – 2 handful

Oil – 4-5 tablespoons 

Cumin seeds – 1 teaspoon

Turmeric – 1 teaspoon

Dried coriander – 1 teaspoon

Fennel powder – 1/2 a teaspoon

Salt – to taste


Take oil in a pressure cooker and shallow fry the diced turnips. When slightly brown take these out on a kitchen towel. Repeat the shallow fry process for potatoes and also take them out.

Note that the potatoes might stick slightly to the bottom of the pressure cooker. Do not bother so much about that and just ensure that they are not burnt by stirring them occasionally. 

This is how they will look.

Now in the same oil, add in cumin seeds. When the cumin starts to crackle, add onions and fry until golden brown. Now add the tomatoes and fry until the mixture leaves oil. Now add the remaining spices, salt and green peas. Stir and leave for 1 min.

Now add the shallow fried veggies, stir and pressure cook on medium flame for 1 whistle.

(Depending on your pressure cooker and flame settings you might need to use a low flame just to ensure that nothing burns. Mine worked at low to medium flame)

When the pressure cooker gives one whistle, remove from the flame and let the pressure ease out. Now open the lid – you will find that veggies have oozed out a lot of water. Place  the cooker on the flame again and fry until all water is evaporated. Keep stirring to avoid veggies from burning.

That’s just it 🙂 Super simple, quick and easy recipe. Enjoy with chapatis, paranthas or rice.

Keep cooking! Stay happy and positive. Hugs from Scandinavia!