Recipe for Spiced Turnips - Shalgam Masala

Serves 4. Turnips are commonly used in the north of India, either in stir-fries or pickles.

2 tbsp sunflower oil

1 large onion, chopped

1 tsp ginger-garlic paste, see below

2 fresh green chillies, chopped

2 medium tomatoes, chopped

1 tsp cumin powder

1 tsp coriander powder

½ tsp turmeric powder

Salt

300g (11oz) turnips, peeled and diced

1 tsp jaggery, or brown sugar

Finely chopped coriander leaves to garnish

Heat the oil in a kadhai (traditional Indian wok) or heavy-bottomed pan and fry the onion until soft. Add the ginger-garlic paste and the chillies.

Add the tomatoes, the spice powders and salt. Stir until well blended.

Mix in the turnips. Add about 150ml (5floz) hot water and stir well.

Cover and bring to the boil, then reduce the heat and cook for about 20 minutes until the turnips are cooked.

Stir in the jaggery or sugar, lightly mashing the turnips as you go.

Garnish with the coriander leaves and serve the turnips piping hot.

Ginger-garlic paste

These are almost always used together in Indian cooking.

Take equal quantities of each and whiz in a blender until smooth.

You could make a big batch and freeze in thin sheets between layers of plastic, but make sure to put in containers away from other food in your freezer. Then break off a piece when you need it and add straight to the pan.