Ingredients
Method
Prep
- First we will rinse and chop the turnips. Slice off both ends of the turnip with a medium to large knife. Peel the turnips with a vegetable peeler or small paring knife. Further cut them into round shapes and/or wedge shapes with about 1 to 1.5 inch thickness. Set aside.
- Whisk the room temperature yogurt well.
Cook
- In a medium pressure cooker, heat oil over high heat.
- Add in cumin seeds and asafoetida. When the cumin seeds splutter add in chopped turnips and let it saute for 2 to 3 minutes. Keep stirring intermittently.
- Further add in salt, grated ginger, Kashmiri Chili powder, ground cumin and 1/4 cup water. Stir well.
- Add in ground fennel, ground ginger, and whipped yogurt. Stir well. Next add in 1 cup water, 2 cloves , and 1 black cardamom pod. Let the water come to boil.
- Close the pressure cooker lid and cook until 3 whistles or 3 to 4 minutes. Further lower the heat and let it cook for another 4 minutes. Turn off the heat and let the pressure release naturally. If there is extra liquid you can turn on medium heat after opening the lid and let some water evaporate.
Instant Pot Version
- Select saute on the instant pot and follow up to step 4. However, reduce the water from 1 cup to 3/4 cup.
- Close the lid and select manual for 6 minutes. When cooking is complete use quick pressure release.