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cooking · curry

Shaljam Gosht (Turnip Mutton Curry Without Red Chili)

From a video by Aqsa's Cuisine · 2 min watch

A flavorful turnip and mutton curry cooked without red chilies, featuring a aromatic masala base with garlic, ginger, yogurt, and kasuri methi. The dish is prepared by pressure cooking the mutton first, then combining it with sautéed turnips in a rich gravy.

currymain courseone-pot mealSouth AsianPakistaniNorth Indian
Shaljam Gosht (Turnip Mutton Curry Without Red Chili)
Source video — Aqsa's Cuisine on YouTube
From the creator
Aqsa's Cuisine
Visit their channel ↗
Watch the full video on YouTube ↗
Total time
~1 hourEstimated by Unreel from the recipe steps — the creator didn't state this.
Hands-on
~25 minutesEstimated by Unreel from the recipe steps — the creator didn't state this.
Servings
~6 servingsEstimated by Unreel from the complete recipe.
Difficulty
EasyEstimated by Unreel from the recipe steps — the creator didn't state this.
Cook this recipe
Extraction confidence: high

Auto-generated from the video and rewritten in our own words. Double-check quantities against the source before cooking.

Ingredients

Ingredients scaled to 6 servings
  • 500 g turnip
  • 250 g tomato
  • 750 g mutton
  • garlic
  • ginger
  • green chili
  • onion
  • ½ cup yogurt
  • ½ tbsp kasuri methi
  • ½ cup cooking oil
  • ½ tbsp garam masala
  • fresh cilantro
  • salt
  • 4 cups water

Preparation

  1. Step 1
    Cut the turnips into large pieces. Finely chop the tomatoes. In a food chopper, combine garlic, ginger, and some green chilies to make a fine fresh masala paste.
  2. Step 2
    Place the mutton in an Instant Pot or pressure cooker along with the ground masala, tomatoes, onions, and basic spices. Do not add any water as the tomatoes, onions, and meat will release their own moisture. Pressure cook until the mutton is tender.
  3. Step 3
    Transfer the cooked mutton to an open vessel. Dry out the excess water from the meat. Add half a cup of beaten yogurt and mix well.
  4. Step 4
    While sautéing, add half a tablespoon of kasuri methi and half a cup of cooking oil. Sauté everything well until fragrant.
  5. Step 5 · 15-20 minutes
    Add the chopped turnips and sauté briefly. Then pour in four cups of water and let the curry simmer on medium to low flame until the turnips are cooked through and tender.
    Doneness — soft
  6. Step 6
    At the end, add half a tablespoon of garam masala, fresh cilantro, and some green chilies. Mix everything together thoroughly.
  7. Step 7
    Serve the shaljam gosht hot with roti or boiled rice.

Notes