Punjabi-style turnip curry

Inspired by several online youtube videos

Serves around 5 as a side dish with rotis or chapatis

Ingredients:

• 2 Tbsp canola oil (or other cooking oil)
• 2 tsp cumin seeds
• 4-5 cloves garlic, minced
• 2 green chilies, chopped fine (optional, skip if you don't want heat)
• 1 medium onion, chopped fine
• 1 inch piece ginger, peeled and grated
• 1 tsp turmeric
• 1/2 tsp red chili powder (reduce if you don't like too much heat)
• 2 tsp garam masala
• 1/2 can of tomatoes (I had some stewed tomatoes that I had frozen from our summer crop, but you can use store-bought can in the winter or 2 large fresh juicy tomatoes in the summer)
• Around 3 medium-sized turnips, washed, peeled and cut in to bite-sized pieces
• Around 4 medium-sized potatoes, washed, peeled and cut in to bite-sized pieces
• Salt to taste

Method:

• Heat the oil in a saucepan and when the oil is hot, add the cumin seeds and reduce heat to low
• When the cumin seeds start changing color, and becoming fragrant, add the minced garlic and green chilies
• After a minute or two, add the onions and saute until the onion is cooked (5-10 mins). Increase the heat to medium if needed
• Add the grated ginger, saute for a minute
• Then add the spices - turmeric, red chili powder, and garam masala and saute for a few minutes
• Finally add the tomatoes, stir and cook for around 5 minutes on medium to low heat until the tomatoes are well assimilated
• Now add the chopped potatoes and turnips, salt to taste and some water if needed, close with a lid and cook on low heat until the potatoes and turnips are soft, checking from time to time
• Serve hot with rotis, chapatis or naan