This vegan, gluten-free Indian turnip recipe comes from Richa Hingle, who blogs about food and cooking at Hobby And More. The spice mix used in this recipe is called Panch Phoran, a blend used in Bangladesh and Eastern India. The name literally means “5 spices,” and the ones typically used are fenugreek seed, Nigella seed, cumin, radhuni and fennel seed.
Celery seed sometimes is used in place of radhuni, notes Hingle, though she usually substitutes mustard seed. ”You can find the mix in an Indian store or make your own with the whole spices in equal quantities.”
Panch Phoran Shalgam
1 cup peeled and chopped/cubed turnip
1/4 cup chopped onion
1 teaspoon organic canola oil
1-2 teaspoons coarsely ground Paanch phoran
1/2 teaspoon turmeric powder
salt, black pepper or chili flakes to taste
1. In a medium pan, add a teaspoon of organic canola oil and heat at medium.
2. When the oil is hot, add 1-2 teaspoons of coarsely ground Paanch phoran. Start with 1 teaspoon, you can add more later to taste. The spices have quite a strong individual taste.
3. Mix for a half a minute till the spices start to give out an aroma.
4. Add 1/4 cup chopped onion and mix well.
5. Cook for 2-3 minutes until translucent.
6. Add 1/2 teaspoon turmeric powder and mix.
7. Add 3/4-1 cup peeled and chopped/cubed Turnip, 1/2 teaspoon salt or to taste and chili flakes or black pepper to taste.
8. Mix well, cook covered on low heat for 10-12 minute, or until tender (depends on the size of the cubes) Stir occasionally in between. Also, taste test when just about done and adjust salt and spice mix.
Serve hot as a side.
For more vegan Indian and vegan baking recipes, check out Hingle’s blog.