Turnip and Potato Curry (Aloo Shalgam) - Test 1

https://cookpad.com/eng/recipes/15969689

https://www.youtube.com/watch?v=1u2A-M0qsrc

1 - This was very successful. Turned out I have Sabzi Masala that I made when a friend was living with us 10 years ago, which I hadn't used since!

2 - It's still very good, and the instructions need a little help. Oh, and it could do with more green peas, so I'm increasing from 2 Tbsps to 1/4 cup. Finally, I don't know how to brown the potato and turnip in the pan, it just sticks and soaks up all the oil. Maybe I don't need to?

2 turnips (400g) peeled and cubed

1 potato (250g) peeled and cubed

2 Tbsps. mild vegetable oil

1/4 tsp cumin seeds

Pinch asafetida (hing) powder

1 tomato (200g) chopped

1 tsp fresh ginger 

1 tbsp tomato paste

1/2 tsp turmeric

1 tsp Kashmiri Red Chilli Powder

1/2 tsp Sabzi Masala

1/2 tsp cumin powder

1/4 tsp coriander powder

Salt to taste (sugar?)

1/4 cup green peas

1/4 cup vegetable stock

1/4 cup water

Garam Masala as garnish

Coriander leaves

1. Boil turnip and potato in salted water until cooked through, 10-15 minutes.
2. Heat oil in a pan and fry the turnip and potato lightly (?lightly browned?). Remove with a slotted spoon and set aside.
3. In the same oil, add the cumin seeds until they start to sizzle and brown. Quickly add the asafetida and the chopped tomato. Sauté till tomato is soft.
4. Add ginger, tomato paste, turmeric, red chilli powder, sabzi masala, cumin and coriander powder.
5. Add salt and sugar to taste.
6. Add green peas and fry on low to medium heat. 
7. Add the turnip and potato and fry for a minute.
8. Add the vegetable stock and 1/4 cup water or as needed. Boil till the broth is mostly evaporated.
9. Sprinkle garam masala and toss to mix well. Garnish with chopped coriander and serve hot as a side with dal and rice or with roti or paratha.