Shalgum Matar Saag

PREPARATION

1. Chop the 360 grams peeled turnip into small pieces.
2. Transfer the chopped turnip to a skillet, add 1/4 teaspoon salt and 250 milliliters water. Cover and cook for 7–8 minutes until soft.
3. Gently mash the cooked turnip, remove from heat, and keep aside.
4. In a mortar, add 1 teaspoon green chili, 1 teaspoon ginger, and 1 teaspoon garlic. Crush into a coarse paste and keep aside.
5. Boil 800 milliliters water in a pan, add 120 grams green peas and boil for 3 - 4 minutes.
6. Remove from heat, drain and keep aside.
7. Heat 2 tablespoons oil in a pan, add 120 grams onions and sauté until translucent.
8. Add the crushed mixture and sauté for 1 minute.
9. Add 100 grams tomato and cook until soft and mushy.
10. Add 3/4 teaspoon salt, 1/4 teaspoon turmeric, 1/2 teaspoon red chili, and 1 teaspoon coriander powder. Mix well.
11. Add the cooked turnip and green peas. Mix, cover, and cook for 8–10 minutes on medium heat.
12. Remove the lid, add 1 teaspoon dry fenugreek leaves and 1 teaspoon coriander. Stir well and remove from heat.
13. Garnish with coriander.
14. Serve hot.