Shalgam Gajar Matar: Winter Vegetable Medley

3 Feb

Shalgam Gajar Sabzi with Parathas

Come winter and vegetable markets in town display mounds of the juiciest of turnips, crunchy fresh peas, bright red carrots. The vegetables almost invite themselves over to your place for a shalgam gajar matar fiesta – warm, comforting, colorful and fun.

This recipe gives you a simple way to slow-cook turnips, fresh peas, carrots together.

Shalgam Gajar Matar: Winter Vegetable Medley

You Need:

  • Turnips (shalgam) – 5 medium
  • Carrots – 1 medium (I used a third of a huge carrot)
  • Peas – 1 cup, shelled
  • Tomatoes – 1 large
  • Pepper powder – 1/2 teaspoon
  • Red chili powder – 1/2 teaspoon
  • Coriander powder – 1/2 teaspoon
  • Cumin powder – 1/2 teaspoon
  • Salt – to taste
  • Fenugreek seeds – 1/2 teaspoon
  • Mustard seeds – 1/2 teaspoon
  • Cumin seeds – 1/2 teaspoon
  • Asafoetida powder – 1/2 teaspoon
  • Mustard oil – 1 tablespoon
  • Fresh coriander leaves – a few sprigs, chopped
  • Green chili – 1, finely chopped

How To Make Shalgam Gajar Matar:

Turnips, Carrot, Tomato

Peel the turnips, scrape the carrot.

Turnips Peeled, Carrot Scraped

Shell green peas.

Shelled Peas

Slice turnips, carrots, tomatoes into wedges/half-moons.

Turnips, Carrots, Tomatoes Sliced

In a thick-bottomed pan or kadhai, heat a tablespoon of mustard oil. Add to it the tempering ingredients: asafoetida powder, fenugreek seeds, cumin seeds, mustard seeds.

Phoron in Mustard Oil - Cumin Seeds, Mustard Seeds, Fenugreek Seeds, Hing

When the seeds splutter, add turnip slices. Turn them around to coat them with the oil.

Turnips, Cooking

After a minute, add carrot and tomato slices.

Turnip, Carrot, Tomatoes Cooking

Cook together for a minute, then add the dry spice powders: turmeric powder, cumin-coriander powder, red chili powder, pepper powder, salt.

Mix it all together. Add shelled peas.

Turnips, Carrots, Peas - Cooking with Tomatoes

Add 1.5 cups of water and bring to a boil.

Shalgam Gajar Matar, Cooking

Set heat to low and simmer covered, till the vegetables have softened and the water has evaporated. This will take close to 30 minutes.

When done, add chopped coriander leaves and finely chopped green chili.

Shalgam Gajar Matar, Cooked

Shalgam gajar matar is ready to eat.

Turnip Carrot Peas Curry

Pair shalgam gajar matar with hot parathas and dal for a complete meal.

Shalgam Sabzi, Parathas, Dal


Looking for more recipes that use peas? Try easy peasy curried peas for breakfast or paneer peas capsicum curry for dinner.

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