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:

Baked Gobhi Mussallam

Vegetable Tehri

Lucknowi Veg Biryani

Galouti Kebab (veg)

Dahi Ke Kebab

Veg Shammi Kebab

Nargisi Kofta Curry

Moong Dal Seekh Kebab

Paneer Bharwa Shimla Mirch

 PIN FOR LATER

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