Reviewed: Nov. 26, 2009

I added hamburger meat. It would be great without as well, but needed something more hearty/filling at the time. Great recipe. Thank you.

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carmiand

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Reviewed: Oct. 5, 2009

This is very tasty. I like vegetables, but I know only few delicious ways how to cook them. This is my new favorite. I didn`t have fennel seeds, so I used mustard seeds. And I used a regular garam masala. I hope, this dish will be a staple not only in Kashmir, but in my house too.

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amanecer

Cooking Level: Intermediate

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Reviewed: Jun. 16, 2009

I had some turnips from the CSA, and this was a great way to use them up. This was perfectly seasoned (except I added more salt) and fairly easy to prepare. I used chickpeas, all fresh ginger, and coconut oil--delish!

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KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

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Reviewed: Jun. 11, 2009

I have lots of turnips coming out of my garden right now and I had to find different ways to fix them. I came across this recipe by searching this site for "turnips". This was my first attempt at an Indian dish and I am very pleased with the results. If you like to have all your ingredients prepared ahead of time, you should add a little extra time for that.

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Milton

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Reviewed: May 24, 2009

This was excellent and not overwhelmingly turnip-y tasting.

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k861084

Cooking Level: Expert

Home Town: Vincennes, Indiana, USA

Living In: Austin, Texas, USA

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Reviewed: Apr. 23, 2009

Very good! Even the the spices with the tomatoes and onion are great by itself over bulgur or couscous. I left out the Garam marsala as I didn't have any on hand. But I increased the spices and added a bit of red pepper to add some spiceeness.

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Sylwia

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Reviewed: Apr. 17, 2009

Yummy! I had to stop myself from having a third helping of this! I didn't change anything. I love the turnips. It's easy, and healthy too. The cumin seeds were definitely worth the purchase. I will be making this again. Thank you.

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Daisyspoon

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Reviewed: Mar. 26, 2009

We all liked it even the teenagers. Fairly easy to make. I couldn't find kashmiri garam masala so I used Mccormicks garam masala.

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Rachelle

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Reviewed: Feb. 19, 2009

Absolutely delicious! Typical Indian recipe, full of flavor. I modified the recipe by using Great Northern beans instead of kidney (personal preference) and I chopped up the turnip greens and tossed them in with the onion. Beautiful colors when it was all done, plus the nutrients of the greens . . . . Will surely make again. Great vegan recipe.

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Famy Amy

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Reviewed: Jan. 28, 2009

Great introduction to CSA turnips! Thank you, Allrecipes :) The sauce is easy and definitely useful for other foods as well - tempeh, chicken, or shrimp with bell pepper would be nice - but it was so fun to make something that sounded wierd and tasted so good!. I did drain off most of the turnip cooking liquid after reading other reviews, so the sauce was just right to go over basmati rice.

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Peach McDouall

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Reviewed: Jan. 24, 2009

This was SO tasty. It is a perfect blend of flavors like none other! Reading other reviews, I let the steam evaporate almost all of the liquid but hub (not knowing that I did that on purpose) said it would be better if it had more liquid to go over the rice. I used 1 c. stewed tomatoes as I didn't have fresh. Next time, I'll try using the whole can. This was just wonderful. It was a blend of spices that we don't use often enough so it had a very unique, fantastic flavor to us. A true keeper. Thanks!

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ALLFROMSCRATCH

Cooking Level: Expert

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Reviewed: Jan. 5, 2009

loved this been awhile since i had a five star meal!love the use of turnip i have always liked it but was stuck for ways to use it.i mashed the red kidney beans to make then more easily digestable.but other then that i didn't change a thing.thanks for the recipe

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somc

Cooking Level: Intermediate

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Reviewed: Nov. 12, 2008

The flavor is unique and delicious. This recipe provides a nice change of pace, and we will definitely make it again and again. We might try adding some carrots or some lamb, as the base seems infinitely adaptable.

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alo365

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Reviewed: Nov. 2, 2008

Great recipe! I had no idea what to do with my turnips from my weekly bag of CSA veggies, but I love Indian (and similar) food, so I tried this recipe. I'm glad I did! The recipe was easy, took about 20 minutes start to finish, and the flavor was wonderful. I agree that the fennel seeds are crucial to the flavor. I normally don't like turnips, but the spices covered (or mellowed?) the sharpness/bitterness of the turnips, and I scarfed them down with no problem (as did the kids, who just said that the "potatoes" were a little weird)! The sauce is a little watery, but we served it over rice, and the rice soaked up a lot of the juice.

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Nikki

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Reviewed: Oct. 31, 2008

When I was a kid, I used to pick kidney beans out of my mom's otherwise outstanding chili. This is not a kidney bean dish, it's fabulous.

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Barry A

Cooking Level: Intermediate

Living In: Palo Alto, California, USA

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Reviewed: Aug. 22, 2008

This is an awesome, delicious dish - don't let the unconventional main ingredients turn you off. Nobody I served this to guessed that it had turnips, and it looked beautiful with all the colors.

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Tuula

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Reviewed: Jul. 5, 2008

A very tasty, flavorful recipe. I love the addition of the cumin and fennel seeds (yes, they are pricey, but they are a must in the dish. Ground cumin will not work. And, you'll probably find yourself adding the seeds into other dishes. They create a nice zip to salads.) I usually add 1/2 lb of ground beef to make it a heartier meal especially during the cold winter months or if I am too lazy to make rice, but the vegetarian version is also nice. I think turnips are an underused vegetable and this recipe uses them to maximum advantage. I like how the turnips start to absorb the tomato mixture flavor. My only problem is that I usually have some water leftover in the pot. The liquid doesn't create a real sauce, so I usually drain the mixture before serving. Overall, great dish. It won't appeal to all taste buds, but we certainly enjoy it.

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m0wlp42

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Reviewed: Apr. 28, 2008

Very very tasty. Easy to make, turnips were really delicious. Was looking for a recipe that utilized them as I had some from my CSA. You can serve with a starch or not, very good.

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kgretalove

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Reviewed: Mar. 21, 2008

First I omitted the salt and the oil due to dietary restrictions. I used a bit of water in place of the oil. I added a couple grinds of fresh melenge pepper in place of the salt. I also used regular garam masala because I didn't have any Kashmiri garam masala and added it in the last few minutes of cooking. It was wonderful with the changes and would prob be wonderful with no changes. It is extremely flavorful and the blend of spices is perfect. You won't miss salt at all in this dish if you choose to omit it. It has the sweet savory taste of a good Indian dish with the turnips adding a nice sweetness to the dish. No one will know they are turnips unless you tell them. I was asked what they were because they were 'so good'. I served on a bed of Saffron rice. It was a perfect compliment to this. I would suggest a bed of rice to accompany this dish. Use your favorite.

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