Turnip peas Bhujia, a simple dish, is often called “shalgam matar ki sabzi.” It is typically prepared in the winter when turnips are in season. It tastes amazing!


The land is now covered in a coat of bitterly cold winter. We are hidden inside the comfortable cocoon. We occasionally remove our blankets and leave the house. The cold air makes our cheeks blush red and tickles our noses. To fill the empty pantry, still we stand brave and hand-pick the fresh food. In this bitterly cold climate, the sight of brilliant, vibrant veggies is somewhat consoling and upbeat.

The brilliant colors of winter food abound at the local farmer’s market. The vegetables appear garden-fresh because of the shiny covering that the sun’s delicate rays have given them. We packed the carry bag with everything from small red radishes to green leafy veggies, long red carrots, peas, and purplish turnips. This turnip peas Bhujia is a tribute to nature’s richness in this extremely cold weather.

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Scroll down for the detailed recipe, but I suggest reading the complete article for useful tips and suggestions if you want to make a perfect recipe every time.

Turnip peas bhujia overlay in a saucepan on a white background


Why You Will Love This Turnip Peas Bhujia?

I’m sure you’ll this simple turnip pea bhujia recipe for a variety of reasons, including:

  • This dish requires simple pantry Ingredients.
  • Making this dish is quick and simple. You can prepare it in about 30 minutes.
  • It is both gluten-free and vegan.
  • This dish is low in fat and calories, but rich in vitamins and minerals!
  • It is not spicy, but rather mild and lightly sweet because of the turnip.
  • Vegetarians who are limited in their meal options will also find this to be a great option.
  • This turnip peas bhujia is a simple, yet satisfying meal that your whole family will love.
  • This hearty meal will fill you up for a long!
  • It pairs great with rice, roti, paratha, or any other preferred flatbread.
  • It’s highly customizable and can be modified to suit whatever tastes you have at the moment by adding or omitting spices and changing the veggies.
  • This turnip peas bhujia is a good option to make in advance. You can take it to the office or store it in the fridge so that it’s ready to eat on a day when you don’t have much time to cook.
  • It is delicious served hot or at room temperature.
Ingredients for turnip peas bhujia recipe


Turnips – Consider choosing smaller-sized, fresh turnips.

Peas – You can use either fresh or frozen peas.

Onion – Whatever type of onion you have on hand, white or yellow, will do the work. Before you start, make sure you finely slice your onion.

Tomato paste – It is used to add color and texture to your dish. You can use store-bought or prepare it from scratch.

Salt – A pinch of salt brightens everything up. Salts such as sea salt, Himalayan pink salt, and table salt can all be used in this dish.

Turmeric – Turmeric has a slightly sweet and earthy flavor. It gives the dish a distinctive yellow color.

Curry powder – This ingredient imparts a nice flavor and color to this dish. Invest in some top-notch curry powder. I prefer the one made by Simply Organic.

Chili flakes – Red chili flakes are perfect for adding desired heat to the dish!

Avocado oil – You can use any kind of cooking oil, even though I often recommend using avocado oil when cooking. Making delicious and healthy recipes is made easy using avocado oil. It is abundant in vitamins, vital fatty acids, minerals, and antioxidants.

How To Make Turnip Peas Bhujia?

  1. Boil chopped turnips and peas in water.
  2. In a separate pan, heat some oil and add sliced onion.
  3. Fry sliced onion and add tomato paste.
  4. Add in all the spices.
  5. Mix boiled veggies in the masala.
  6. Add in some water, cover, and cook on low flame.
  7. Serve and enjoy!

How To Serve?

This epic turnip peas bhujia tastes amazing. Typically, Turnip peas bhujia is served with roti or paratha, an Indian flatbread.

Additionally, it can be served with rice and quinoa.

How To Store?

Refrigerate: When storing, let the bhujia reach room temperature before transferring it to airtight containers.  Keep it in the refrigerator!!

Freeze: Turnip peas bhujia can also freeze nicely. To freeze, put the food in a container that can go in the freezer and leave it there for up to a month or two.

Reheat: Use the microwave or a stovetop to reheat food.

Recipe Tips and Tricks

  • Choose tiny turnips since they are typically sweeter and fresher.
  • After mashing the turnips, you can add some grated ginger for an added kick.
  • For speedier cooking, cut the turnips into small pieces.
  • To cook turnips, add approximately 1/4 cup of water. It will quicken the procedure.
  • I mashed the turnips roughly because that is how I like to prepare it. If you’d like, mash them even more to make a smoother paste-like consistency.
  • It’s not necessary to mash the turnips. If you’d prefer, you can also leave the turnip whole pieces in the dish.
  • Along with turnips, chopped potatoes can also be included in the recipe.
  • Either boiled or sauteed peas can be used in this recipe. If you’re going to add them, do so after you’ve mashed the turnips.
  • The amount of time needed to prepare the dish is based on how thick the turnip slices are. The thinner they are, the less time they need to cook, but the thicker they are, the longer it will take.
  • You can change the spices to suit your taste.

Variations To Turnip Peas Bhujia

This is a really simple turnip and peas dish, and the only ingredients are turnips and peas. Red bell peppers/capsicum, potatoes, carrots, and other vegetables can also be added here. Depending on the vegetables added, cooking times will vary.

Cooking this meal in mustard oil yields the greatest flavor. When using mustard oil, be sure to heat it until the oil begins to smoke before turning off the gas. Start the cooking procedure once the oil has warmed to a comfortable level. Just be careful not to leave the heating oil on the stove unattended as it might easily catch fire.

Also, I prefer a semi-dry curry over a water curry; if you want a curry-like consistency, add 1 tomato to the mix and add water as needed.

Other Indian-Inspired Recipes to Try:

Frequently Asked Questions

Is Turnip Peas Bhujia Healthy?

Yes!! Here are a few amazing health benefits of this bhujia.

Both vegetables used in this recipe are high in key vitamins, minerals, and antioxidants, all of which bring several health benefits to your body. For example:


As with other cruciferous vegetables, turnips are both low in calories and rich in vitamins and minerals. Additionally, turnips are rich in antioxidants and fiber.

Due to their rich nutritional content, turnips provide a number of health-enhancing benefits.

  • Turnips are an excellent source of the antioxidant lutein. This helps to maintain your eyes healthy and prevents macular degeneration and cataract.
  • Turnip glycosylates break down into isothiocyanates, a class of compounds that suppress microbial and bacterial development.
  • Turnips are high in calcium, which is beneficial to your heart, nerves, and muscles.
  • Turnips include glycosylates, which are plant-based compounds that may assist prevent cancer of all types, including breast and prostate cancer.
  • This keto-friendly sabzi is perfect for those aiming to reduce their carbohydrate consumption, lose weight, or improve their health.


Peas are packed with multivitamins and minerals. Great source of zinc, vitamin C & E also contains antioxidants that help to strengthen the immune system. 

  • Peas include lutein and zeaxanthin, two carotenoids. These vitamins and minerals aid in preventing age-related macular degeneration and cataracts, two chronic eye diseases.
  • Coumetarol, is a vitamin that helps prevent stomach cancer, is abundant in peas. In 2009, researchers in Mexico City found that eating legumes like peas and beans on a regular basis cut the chance of developing stomach cancer in half.
  • Peas’ anti-inflammatory ingredients have been associated to a reduced risk of inflammatory diseases such as diabetes, arthritis, and heart disease.
  • Peas are a great source of protein and fiber, which assist to control how you digest carbohydrates. Peas’ protein and fiber inhibit the digestion of carbohydrates and aid in blood sugar regulation.
  • Plaques may develop along blood vessel walls as a result of inflammation and stress brought on by free radicals (oxidation). Peas include fatty acids with omega-3 and omega-6 compositions that aid to lower oxidation, inflammation, and plaque formation.

Additionally, peas include minerals like magnesium, potassium, and others that can reduce your chance of developing high blood pressure.

Can I Add Some Protein to This Bhujia?

Yes, if you want to add some protein feel free to add some. If you are vegan consider adding crispy tofu, tempeh, and seitan.

If you are not vegan you can add cubed chicken, minced meat, or shrimp whatever you prefer.

Can I Freeze Turnip Peas Bhujia?

Yes! This dish is freezer friendly. Put the bhujia in a freezer-safe container. Put the date and the dish name on the label. It will last for up to a month in the freezer.

Vegan turnip peas bhujia recipe

Give this Turnip Peas Bhujia recipe a try. It’s incredibly delicious and super easy. I hope you like it.

As always, I would love to hear from you. So, if you tried this recipe or any other from my website, please let me know how it turned out in the comments below. Thanks for visiting my Recipes, and I hope to see you again soon!

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Turnip peas bhujia in a silver pot on white background.

Turnip Peas Bhujia

Turnip peas Bhujia, a simple dish, is often called “shalgam matar ki sabzi.” It is typically prepared in the winter when turnips are in season. It tastes amazing!
5 from 1 vote
Print Pin Rate
Course: Entrée, Main Course
Cuisine: Indian
Keyword: Turnip Peas Bhujia
Prep Time: 10 minutes
Cook Time: 35 minutes
Servings: 4 servings
Calories: 132kcal


  • 2 cups turnips Cubed
  • 1 Cup green peas
  • 2 tablespoons avocado oil
  • 1 medium onion Sliced
  • 2 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1/2 teaspoon turmeric
  • 1 teaspoon curry powder
  • 1/2 teaspoon chili flakes
  • 1/4 cup water
  • salt To taste


  • Boil chopped turnips and peas in water.
  • In a separate pan, heat some oil and add sliced onion.
  • Fry sliced onion and add tomato paste.
  • Add in all the spices.
  • Mix boiled veggies in the masala.
  • Add in some water, cover, and cook on low flame.
  • Serve and enjoy!


Calories: 132kcal | Carbohydrates: 15g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 115mg | Potassium: 359mg | Fiber: 4g | Sugar: 7g | Vitamin A: 479IU | Vitamin C: 33mg | Calcium: 45mg | Iron: 1mg