Shalgam ka Bharta (Turnip Mash)

Servings: 2 people
Cuisine: Indian
Course: Main Course
Time: 30 minutes
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Enjoy the flavors of winter with the Punjabi speciality – Shalgam ka Bharta. Full of nutrients, this traditional easy-to-cook dish is enjoyed by even the picky eaters.


  • 500 gms turnips
  • 1/4 cup shelled green peas
  • 1 medium onion finely chopped
  • 10-12 cloves of garlic chopped
  • 1" piece of ginger finely chopped
  • 1-2 chopped green chillies
  • 1 tbsp oil
  • 1 tsp cumin seeds (jeera)
  • 1 tsp salt or to taste
  • 1/4 tsp turmeric powder
  • 1/2 tsp Kashmiri red chilli powder
  • 1/2 tsp garam masala
  • Chopped green coriander leaves for garnish


  • To begin, peel and wash the turnips. Chop them into small pieces. Boil until soft using less water. If you are using a pressure cooker, give it 4-5 whistles. Roughly mash the turnips and keep aside.
  • Heat oil in a pan. Add in the cumin seeds and allow them to crackle.
  • Add in the chopped garlic, ginger, and green chillies. Saute until they change color. Do not brown.
  • Next, add in the chopped onions and saute. Add in the green peas and saute until the onions are translucent and the peas soften.
  • Add the mashed turnips and mix well.
  • Add in the dry masalas – salt, turmeric powder, and Kashmiri red chilli powder. Saute until the liquid dries up and oil starts appearing on the sides.
  • The Shalgam ka Bharta is ready to serve. Garnish with chopped coriander leaves and garam masala. Serve hot with rotis.


  • If you don’t like the pungent flavor of turnips, you can discard the water used for boiling.

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Shalgam ka Bharta (Turnip Mash)