Turnip Stir-Fry in Yogurt Sauce
A perfect accompaniment for Pulao / Roti / Naan
Servings: 4 people
Ingredients
- 2 big Turnip Peeled & Cubed
- 2 big Potato Peeled & Cubed
- 0.5 cup Curd (Plain Yogurt)
- 1 tablespoon Gram Flour (Besan / Chickpea Flour)
- 1 thinly Onion Sliced
- 1 teaspoon Coriander Powder
- 0.5 teaspoon Cumin Powder
- 0.5 teaspoon Garam Masala
- 0.5 teaspoon Red Chili Powder
- 0.5 teaspoon Turmeric Powder
- Salt To taste
- 4 tablespoon Ghee (Clarified butter)
- Coriander Leaves For Garnishing
For Tempering
- 2 tablespoon Ghee (Clarified butter)
- 1 teaspoon Cumin Seeds
- 1 teaspoon Ginger Chopped
- 2 slit Green Chilli
Instructions
Prepare Yogurt Mixture
- In a bowl, take yogurt and besan and beat well so that there are no lumps and set this aside
Stir-Fry Turnip
- Heat 2 tablespoon ghee and toss the cubed turnip and stir-fry in low flame till it turns light brown
Stir-Fry Potato
- Heat 2 tablespoon ghee and toss the cubed potato and stir-fry in low flame till it turns light brown
Tempering Process
- Heat ghee in a pan and toss the cumin seeds. Once the cumin seeds starts to crackle, throw in slit green chili and ginger and saute for few seconds
Saute Onions
- Now add the onions and saute the onions till they are brown color. Now add in all the masala powders along with turmeric and saute for few seconds
Cook Veggies in Yogurt Sauce
- Now add the cooked veggies and curd-besan mixture and mix well. Add necessary salt along with ½ cup of water and cover and cook the veggies in very low flame for 20 mins
- Mix the veggies gently in between to make sure they are not getting burnt. Once the cooked veggies absorb all the masala, garnish with coriander leaves and switch off the flame
Serving Time
- Serve the delicious Turnip Stir-Fry in Yogurt Sauce with roti / rice and enjoy the delicious meal!