Shalgam Ka Bharta | How to Make Delicious Shalgam ka Bharta Recipe | Chef Bhumika - video Dailymotion

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Shalgam Ka Bharta | How to Make Delicious Shalgam ka Bharta Recipe | Shalgam Bharta | Shalgam ka Saag Recipe | Shaljam Sabzi | Shalgam matar ki Sabji | Mashed Turnips | Shalgam Bharta Recipe | Shalgam ka Bharta Recipe | How to Make Mashed Turnips Recipe | How to cook Shalgam ka Bharta | Quick & Easy | Rajshri Food  Learn how to make at home with our Chef Bhumika  Ingredients: 2 tbsp Ghee        300 gms Turnip (chopped)        A pinch of Asafoetida        ½ cup Water        2 tsp Ghee        1 tsp Cumin Seeds        1 tsp Ginger-Garlic & Chili Paste        ½ cup Frozen Green Peas        2 Tomatoes (pureed)        Salt (as per taste)        1 tsp Coriander Seed Powder        ½ tsp Red Chili Powder        ¼ tsp Garam Masala Powder        ¼ tsp Turmeric Powder        Coriander Leaves (chopped)        Water (as required)        Salt (as per taste)        1 tsp Sugar        A pinch of Turmeric Powder        Water (as required)        Lemon Juice (for garnish)        Coriander Leaves (for garnish)

Transcript

00:00 Turnip or shalgam is one of the most underrated Indian winter vegetable.

00:05 The texture and taste is very unique. It is somewhere between a radish and a potato.

00:11 It has that sharpness of a radish but when cooked properly,

00:14 it can absorb flavours just like potatoes.

00:18 Today we are going to combine all of these things together and make a shalgam ka bharta.

00:23 This is what a turnip looks like. It has a beautiful purple colour.

00:28 Once you peel it, it is white from inside. Cut it into large chunks after peeling it.

00:34 I am going to cook this in a pressure cooker.

00:38 I am adding in 2 tbsp of ghee into a hot pressure cooker.

00:43 To this I am going to add in 300g or 4 turnips that have been peeled.

00:48 Toss it in the ghee lightly.

00:54 Make a well in the centre and add in a pinch of asafoetida. Give it a mix.

01:00 Once you notice that the turnip starts catching a little bit of colour,

01:07 you can add in half a cup of water and pressure cook it for 2 whistles.

01:12 Shifting the pressure cooker to the other burner so that we can start preparing our tadka.

01:21 Adding in 2 tsp of ghee.

01:23 Once the ghee is hot, add in 1 tsp of jeera.

01:33 Once the jeera starts to splutter, add in 1 tsp of ginger garlic and chilli paste.

01:42 I have made this with green garlic.

01:47 When it starts smelling extremely aromatic, add in half a cup of frozen green peas.

01:53 Along with this, I am adding in puree of 2 tomatoes.

02:02 As soon as you add the puree, also add in a little bit of salt so the colour is nice and fresh.

02:11 We are going to cook the tomatoes till they start releasing oil.

02:15 After some time, you will notice that the colour is nice and red.

02:19 Most of the water has evaporated and the oil or the ghee in this case starts coming out

02:25 from the edges. This is when you know that the tomato is cooked properly.

02:29 And with the moisture from the tomato puree, the peas have also cooked through.

02:34 Now we are going to add in our masalas, starting with 1 tsp of dhania powder.

02:42 1 tsp of dhania powder, half a tsp of red chilli powder, 1/4 tsp of garam masala,

02:50 and 1/4 tsp of haldi. Little bit of coriander leaves that have been finely chopped.

02:55 And I am going to cook this for 20-30 seconds. Do this on low flame so that the masalas don't burn

03:02 and leave out their aroma very well. Our gravy smells super aromatic at this point in time,

03:09 so I am going to add in 3-4 tbsp of water. Mix it well and let it come to a boil.

03:18 While that happens, let's check on our turnips. After 2 whistles, I let the pressure cooker

03:24 release the pressure on its own, checking it. Now I am going to open it.

03:30 It smells so buttery right now. Let me check the texture. It's nice and soft,

03:37 so I am going to mash this using a masher. You don't want all that water to splash on you.

03:43 Do this very carefully. The turnip disintegrates on its own without adding much pressure,

03:49 but it is still a little fibrous. The turnip is nicely mashed. Now we are going to add in

03:56 all of this into our pan. Directly add it into your tadka. Mix it very well.

04:04 And now we are going to season it. I am adding in salt to taste,

04:12 a little bit of sugar to balance all the sharpness from the turnips. 1 tsp should be enough.

04:18 I am adding in a pinch of haldi to get the colour out.

04:27 You can leave this as it is, but I am going to turn it into a gravy form

04:38 by adding in 1/4 cup of water. And now we wait for it to come to a boil.

04:53 Garnish it with freshly squeezed lemon and chopped coriander.

04:58 Few things to keep in mind when you are making shalgam ka bharta.

05:03 Definitely try to use ghee as much as possible because it is going to bring out the butteriness

05:08 of the turnips. Also, try to make the tadka as fresh as possible. If you don't consume garlic,

05:15 there is no need to use it, but it brings in a lot of flavour as well.

05:20 Enjoy this with garma garam rotis and let me know how it turns out when you give this recipe a try.

05:26 This is Chef Humika signing off from Rajshri Food.

Shalgam Ka Bharta | How to Make Delicious Shalgam ka Bharta Recipe | Chef Bhumika

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