Shalgam Palak Cooking in Village - Grandma Style Shalgam Palak Recipe - Village Food Secrets

Shalgam Palak is a traditional Pakistani dish that combines turnips (shalgam) and spinach (palak) into a nutritious and flavorful curry. Mubashir Saddique from Village Food Secrets has shared a rustic, grandma-style recipe for this dish, prepared in a village setting.

**Ingredients:**

- 500 grams turnips (shalgam), peeled and cubed
- 500 grams fresh spinach leaves (palak), washed and chopped
- 2 medium onions, finely chopped
- 2 tomatoes, chopped
- 2 tablespoons ginger-garlic paste
- 2-3 green chilies, slit
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- Salt to taste
- Fresh coriander leaves, chopped (for garnish)
- Cooking oil or ghee

**Instructions:**

1. **Sautéing Onions:** In a large pot, heat oil or ghee over medium heat. Add cumin seeds and let them splutter. Add finely chopped onions and sauté until they turn golden brown.

2. **Adding Aromatics:** Stir in the ginger-garlic paste and cook for a couple of minutes until the raw smell disappears.

3. **Incorporating Tomatoes and Spices:** Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes soften, and the oil starts to separate from the masala.

4. **Cooking Turnips:** Add the cubed turnips to the pot, mixing them well with the masala. Cover and cook for about 10-15 minutes, stirring occasionally, until the turnips begin to soften.

5. **Adding Spinach:** Incorporate the chopped spinach into the pot. The spinach will release water, aiding in cooking the turnips further. Cover and let it simmer for another 10-15 minutes until both the turnips and spinach are tender.

6. **Final Touches:** Add the slit green chilies and adjust the seasoning as needed. Cook for an additional 5 minutes to allow the flavors to meld together.

7. **Serving:** Garnish with freshly chopped coriander leaves. Serve hot with roti, naan, or steamed rice.

For a visual guide and to experience the authentic village cooking method, you can watch Mubashir Saddique's detailed preparation of this dish: