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December 31, 2019

Benares Special Aloo Shalgam Matar ki Sabji | No onion-no garlic | Gluten Free and Vegan Side Dishes

Originally from Benares, the winter veggies of Shalgam (turnip) and fresh peas add oomph to this dish. It can be made in stir fry or gravy form. But as I was not keen on using the pricey onions , I made this in a pressure cooker in a semi dry form. It’s delicious with simple, everyday spices and a few more different spices that make it lip smacking .

Both mom and my husband asked for second helpings with hot chapati for dinner which was a fabulous idea to serve it with. I had tasted this while I visited Benares (Varanasi) many many years ago and while looking through my ingredients that my paired partner Aruna gave me (Shalgam and cumin) {for Sshh Cooking Secret Challenge where a paired blogger gives you two ingredients to prepare a dish for the theme of the month}, this is a side dish am sure to make again ! Check out her blog to know what dish she has prepared. 

Other dishes from this state of Uttar Pradesh on the blog, which ranges from simple dishes and the irresistible kebabs to exotic Mughlai dishes:


Let’s get to the recipe :

What we need:
Shalgam (tender turnip) - 3 medium
Potato - 1 large
Fresh peas -3 large handfuls
Salt to taste
Oil - 1 tbsp
Cumin / jeera - 1/2 tsp
Green chilly - 1 or 2 (slit lengthwise)
Garnish - chopped coriander leaves 2 tsp

Dry masala powders:
Dry ginger powder -1/3 tsp
Red chilli powder - 1 tsp (adjust spice)
Dhaniya powder - 1/2 tbsp
Jeera powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Garam Masala- 1 tsp
Amchur / dry mango powder -1/2 tsp

For the semi dry gravy (blend into coarse paste)
Tomato - 2 medium
Ginger - 1/2 tsp

How to:
Prep the veggies - cut the turnip into largish or small chunks (as desired), peel and cut the potato into same size.
In a pressure cooker, warm some oil. Splutter the cumin seeds and sauté the green chillies. Now add the tomatoes , ginger and salt and sauté for 1-2 mins till it turns soft & oil leaves the sides.
Now add the dry spice powder, veggies and toss well.
Add 1/2 cup of water and pressure cook for 1-2 whistles.
Let the pressure drop on its own.  Stir once,add chopped coriander leaves and serve hot with phulka / chapati


  1. I had this dish with a friend of mine while posted at then Banaras way back in the year 1969

    1. that's way back. Thanks for stopping by and re-living those moments :)

  2. Simple and comfort meal with rotis. My hubby would love it.

    1. yes, Shobha. Its a very comforting dish. do try and let me know how you liked it !

  3. This was a regular in winters when we were kids.. mom still makes it. Loved your no onion recipe.. I can imagine how flavorful it would have been with hot chapatis..

    1. oh is it ? some memories last forever, isn't it Swaty ! We loved this simple dish and would love to make it again :)

  4. Such a healthy and easy dish to prepare. looks so delicious

  5. The dish sounds so comforting ! Would love to have it with hot phulkas.

    1. very comforting Poonam, do try when possible

  6. Looks so tempting. I can still recollect how crisp and crunchy the turnips in winter are . Amma used to make a similar version and your recipe reminded me off that :-)

    1. oh is it ? Chitti's and amma's tastes are so similar na. Amma also loved this a lot.. esp since its no onion garlic ...

  7. Yum! The sabzi looks so good! I love the spice powders you have used here - must have made the dish so very flavourful..

    1. Thanks Priya.. these are basic spice powders, but the dry ginger powder is a must have for it just elevates the dish...

  8. The only way I've enjoyed shalgam so far is when my sister in law makes it Kashmiri style. A simple sabji with both matar and potato, I will have to give it a try. A simple and yet a flavorful sabji.

    1. Do try Mayuri. Am sure you will love it.. Eager to know about that Kashmiri style too !

  9. This looks very delicious and flavourful. Loving the close up pic of the dish, will go so well with parathas.

  10. Loved this aloo shalgam curry Kalyani, crunchy taste of turnip with potato and all dry masalas made this curry super tasty Kalyani. Love to have it with hot pulkas.


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