Shaljum Palak
My favourite way of cooking turnips. Paired with spicy spinach, this is a winning combination.
There are two vegetables in this world that are best cooked the Pakistani way: turnips and okra. I love both of them so much I could eat them everyday for the rest of my life if I have to. For those who are sceptical of turnips, I think you will definitely change your mind if you cook them with the wonderful spices in the Hara Spice Blend. There is something about the combination of fennel, nigella, mustard seeds and fenugreek that brings out the best in a turnip. Add to it a little bit of heat from the chilli and it transforms into a mega vegetable, good enough to rival any dish.
Turnips are delicious cooked on their own with onions and tomatoes, or with another vegetable. Here I am using spinach purely for the colour aesthetics of the dish, but it works equally well with carrots, mushrooms or peas.
In a heavy bottomed pan, heat the oil over medium flame. Add the onion and garlic and fry for 5 minutes until softened.
5 Minutes
Add the Hara Spice Blend and fry for an additional 30 seconds, stirring to make sure the mixture doesn’t burn.
Add the turnips (and carrots if using) and fry for 1 minute, coating them in the spices. Add the tomatoes, cover and cook over low heat for 15 mins or until half done.
15 Minutes
Add the spinach, keep the heat on low and let simmer for a further 10 mins if fresh or 20 mins if using frozen.
10 Minutes 20 Minutes
If the turnips are done, uncover, turn the heat up to medium and fry off the spinach to get rid of excess moisture and mix the onions and tomatoes well with the turnips. This should take 5 minutes.
5 Minutes
Add the fresh herbs, cover and let infuse off the heat for 5 minutes.
5 Minutes
Ingredients
Directions
In a heavy bottomed pan, heat the oil over medium flame. Add the onion and garlic and fry for 5 minutes until softened.
5 Minutes
Add the Hara Spice Blend and fry for an additional 30 seconds, stirring to make sure the mixture doesn’t burn.
Add the turnips (and carrots if using) and fry for 1 minute, coating them in the spices. Add the tomatoes, cover and cook over low heat for 15 mins or until half done.
15 Minutes
Add the spinach, keep the heat on low and let simmer for a further 10 mins if fresh or 20 mins if using frozen.
10 Minutes 20 Minutes
If the turnips are done, uncover, turn the heat up to medium and fry off the spinach to get rid of excess moisture and mix the onions and tomatoes well with the turnips. This should take 5 minutes.
5 Minutes
Add the fresh herbs, cover and let infuse off the heat for 5 minutes.
5 Minutes