Once you've tried these spicy turnips, you'll be hooked. Slow-simmering infuses them with the curried yogurt sauce, resulting in a zesty and colorful dish. Adjust the flavor by using less cayenne or adding more yogurt. Serve with basmati rice and a green vegetable, with chutney on the side. The Indian
seasoning garam masala is an assertive blend of such spices as cinnamon, black peppercorns, cumin seeds, cloves, coriander and nutmeg. It's best freshly made from dry-roasted spices, but commercial blends are available in markets.
- 2 Tbs. butter
- 1 medium-sized onion, thinly sliced
- ¾ tsp. turmeric
- 1 Tbs. minced fresh ginger
- ¼ tsp. ground coriander
- 1⁄8 tsp. cayenne
- ¾ tsp. salt
- ½ tsp. freshly ground black pepper
- ½ tsp. garam masala
- ½ cup plain yogurt
- 2 lbs. turnips, peeled and cut into 1-inch cubes
1. In large skillet, heat butter over medium heat. When hot, sauté onion until golden, 5 to 8 minutes. Stir in turmeric, ginger, coriander, cayenne, salt, pepper and garam masala, and cook, stirring, for 1 minute. Add yogurt and cook 1 minute more.
2. Stir in turnips, turning to coat evenly with yogurt mixture. Cover skillet, reduce heat to medium-low, and cook turnips until tender, about 30 minutes. Add 1 tablespoon water, if necessary, to keep them moist.
Because everyone’s idea of curry is different, pairing curries with wine presents the food lover with an opportunity to thoroughly examine what’s in a dish in order to come up with a good wine match. Is the dish aromatic-spicy or hot-spicy or both? Is the seasoning herbal? Does the dish contain dairy? Choose a wine whose characteristics mimic those same characteristics in the dish.