Turnip Curry Instant Pot – Kashmiri Turnip Tscchuta Gogji is a quick side dish that anyone can make and everyone will love. And this is one turnip recipe where everyone will enjoy it and ask for seconds!
Kashmiri Pandits love making dishes with turnips and this simple turnip dish is no exception.
How do I make Turnip Curry Instant Pot – Kashmiri Turnip Tscchuta Gogji?
When you are ready to cook, peel the turnip. Firstly, cut the top and bottom edges and discard. Secondly, cut the turnip into cubes, thin cubes roughly 2 to 3 inches long and 1 to 2 inch thick. Thirdly, rinse the turnips well in water.
Cook-
First, select sauté on the Instant Pot and adjust to normal. Second, add oil to the pot. When the oil is hot add in asafoetida and whole dried chili peppers. Third add in the chopped turnips and let them sauté for 2 minutes. Further, add in salt and ground ginger and stir. Furthermore, add water, stir well. Moreover, secure the lid on the pot and close the pressure-release valve, and select manual and cook at high pressure for 8 minutes. When cooking is complete, use quick pressure release to depressurize. Finally, open the lid and top off with Kashmiri tikki masala. Transfer to a serving bowl and serve with white rice.
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Moreover, try some of our other recipes
Kashmiri Tomato Eggplant Curry – Tamatar Wangun
Kashmiri Haak Aloo – Instant Pot Kale and Potato Curry
Swiss Chard Curry – Instant Pot Kashmiri Haak
Turnip Curry Instant Pot – Kashmiri Turnip Tscchuta Gogji
Ingredients
- 1.5 pounds turnips ( 3 medium turnips) (4.5 cups chopped)
- 3 tbsp oil
- 1/4 tsp asafoetida (heeng)
- 2 whole dried red chili peppers
- 3/4 tsp salt
- 3/4 tsp ground ginger (sonth)
- 1 and 1/2 cups water
- 3/4 tsp kashmiri tikki masala (optional)
Instructions
- Rinse and peel the turnip. Cut the top and bottom edges and discard. Cut the turnip into cubes, thin cubes roughly 2 to 3 inches long and 1 to 2 inch thick.
- Add in the chopped turnips and let them sauté for 2 minutes. Add in salt and ground ginger and stir. Furthermore, add water, stir well.
- Secure the lid on the pot and close the pressure-release valve, and select manual and cook at high pressure for 8 minutes. When cooking is complete, use quick pressure release to depressurize.
- Open the lid and top off with Kashmiri tikki masala. Transfer to a serving bowl and serve with white rice.
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