Simple, practical, and full of everyday flavour, Panch Phoran Shalgam(Turnip with indian 5 spice mix). Vegan glutenfree. is a vegan, vegetarian Indian side dish made with Mix equal quantities of Fennel, Fenugreek, brown mustard, Nigella and Cumin seeds., organic canola, and chopped onion in about 20 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 15 minutes
  • Total time: 20 minutes
  • Yield: 1 serving
  • Category: Side Dish
  • Cuisine: Indian

Ingredients

Panch phoran

  • Mix equal quantities of Fennel, Fenugreek, brown mustard, Nigella and Cumin seeds.

Turnip

  • 1 teaspoon organic canola
  • 1/4 cup chopped onion
  • 1/2 teaspoon turmeric powder
  • 1 cup Turnip (peeled and cubed)
  • 1/2 teaspoon salt (or to taste)
  • chili flakes or black pepper to taste

Method

  1. In a medium pan, add oil and heat at medium.
  2. When the oil is hot, add 1-2 teaspoons of coarsely ground Paanch phoran. Start with 1 teaspoon, you can add more later to taste. The spices have quite a strong individual taste.
  3. Mix for a half a minute till the spices start to give out an aroma.
  4. Add onion and mix well.
  5. Cook for 2-3 minutes until translucent.
  6. Add turmeric powder and mix.
  7. Add Turnip, salt and chili flakes or black pepper to taste.
  8. Mix well, cook covered on low heat for 10-12 minute, or until tender(depends on the size of the cubes) Stir occasionally in between. Also, taste test when just about done and adjust salt and spice mix.
  9. Serve hot as a side.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.