VERMILION SNAPPER – Tips on Storing Fresh Fish

Most of the fish we eat is caught by my husband. When the freezer gets low, he goes fishing with his friends and replenishes our stock. He catches, cleans and fillets the fish. My job is to store and cook it. And Of Course we both enjoy eating it. 😋

On one of his fishing trips, he went way into the Gulf of Mexico and brought home a catch of Vermilion Snapper.

I was familiar with Red Snapper, but I had never heard of Vermilion Snapper before. I love the pink color of the fish. Its meat is milder and sweeter than the Red Snapper. It is very moist and melts in your mouth.

The Vermilion Snapper is smaller, and more slender than its Red cousin. Also, it has a forked tail instead of a flat tail. Another name for these fish is Beeliners, because they live in open waters, where they use their precision and speed to make a beeline to chase small fish as their prey. Unlike the Red Snapper, they are not bottom feeders.

Usually, my husband brings home a lot of fish. I cook some right away so we can have it at its freshest, and I freeze the rest for future meals. I am going to show you how to prepare the fish for proper storage in the freezer. I am also going to show you one of my Vermilion Snapper Recipes.

STORING THE FISH

Pat dry the fish fillets with a paper towel.
Place them in a single layer on a cookie sheet covered with a silicone mat.
Place the fish fillets in the freezer for 10 minutes.
This will allow the fillets to freeze slightly, so that when you vacuum seal them in a bag, liquid will not leak out during the sealing process.
Portion out the fillets for future meals.
Write the date and name of the fish on a vacuum seal bag.
Place the fillets in the vacuum seal bag so that they lie flat.
Using a vacuum sealing machine on the gentle setting, seal the bags closed.

Sealing and storing the fish properly will keep the fillets fresh for up to a year. Since I am a pescatarian, I love having a freezer full of fresh fish on hand. I am so lucky to have a husband who lovingly catches fish for me.😊

COOKING THE FISH

Ingredients:

  • 2 Vermilion Snapper fillets
  • 1 Tbsp grape seed oil
  • 2 pats of butter
  • 1/2 tsp turmeric powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp of red chili flakes
  • 1 tsp Kasoori Methi (dried Fenugreek leaves)
  • salt and pepper to taste
  • wedge of lemon to squeeze on top

Prep:

  • Crush the dried Fenugreek leaves between the palms of your hand to release their oils and aroma. Place the resulting powder in a glass dish that is big enough to fit the fish fillets.
  • Add the rest of the spices, along with the salt and pepper to make a dry rub.
  • Place the fillets in the glass dish, and coat both sides with the dry rub.
  • Drizzle on the grape seed oil and rub it gently into the fish.

I usually cover the let the seasoned fish fillets with plastic wrap, and let them sit in the fridge for 30 minutes before pan frying them. This allows the spices to infuse into the fish.

Pan Frying:

  • Place a non-stick pan on medium heat
  • Add the butter. Let it melt and turn slightly brown. Browning the butter brings out a nutty flavor.
  • Add the fish fillets pretty, presentation side down.
  • Pan fry until a crust forms. About 3 to 4 minutes.
  • Flip the fillets. Let cook for another 2 minutes.
  • Take the pan off the heat and squeeze lemon on top.

Cover with a lid and let it rest for 2 to 3 minutes. While the fish is resting plate your side dish. I decided to serve the pan fried Vermilion Snapper with Curried Cabbage-Punjabi Style. I plated the cabbage on the bottom and placed the fish on top.

I haven’t added any starch so that I can stick with my Ketogenic life style. You can serve it with whatever side dishes you like best.

I wrote this post to showcase the fresh fish my husband lovingly catches for me. Fresh caught fish is absolutely the best.

I hope you enjoy this recipe. You can use it with any white fish. If you make it, please let me know how it turns out. I always love hearing from you!!!

Bye for now 🖐💕

Beer Can Chicken

Summer is almost over !!! I can’t believe that Labor Day weekend is already here. In our home, I am the pescatarian while my husband eats everything. Most days I cook the non-meat dishes in the kitchen while my husband cooks his meat on the grill outside. In honor of Labor Day celebrations and cookouts, I have decided to post my husband’s Beer Can Chicken.

INGREDIENTS:

  • 1 whole chicken
  • 1 can of your favorite beer
  • enough olive oil to coat the chicken
  • enough sea salt and freshly ground pepper to coat the chicken

PREPPING THE CHICKEN:

Liberally coat the chicken with olive oil, sea salt and freshly ground pepper

COOKING THE CHICKEN:

While the internal temperature reaches 175 F, the skin gets golden brown and crispy as the meat cooks through. Take the chicken off the grill and let it rest for 10 minutes. During the resting period, the internal temperature will come up to 180 F and the juices will get reabsorbed into the meat. This will result in a moist and flavorful chicken.

This is a simple recipe for a backyard cookout. It can be served with a variety of side dishes and salads. I know potato salad is a summer favorite, but if you want to keep a Ketogenic Lifestyle try my Avocado Mediterranean Salad.

Next week I will post another one of my husband’s grilled recipes.

ENJOY ❤

Amritsari Masala Pork Chops

Here is the pork version, of the Amritsari Masala Lamb Chops that I posted last Saturday.

Pork Loin Rib Chops served with Curried Baby Turnips Feature

The pork chops are also made with my Indian Spice Mix, but I tweaked the flavor with additional warm spices which have a well-rounded, sweet profile to match the flavor of the pork.  I know that sweet things go with pork because Pork Chops & Apples is a classic American combination.

INGREDIENTS:

 

This slideshow requires JavaScript.

  • 2 thick cut, bone in pork loin rib chops.  These very special Berkshire pork chops were provided by my neighbors, Rose and James, at Peach Creek Farm.
  • Enough Indian Spice Mix to coat the pork chops.  If you prepare 1/2 a cup of spice mix you should have plenty.
  • 1 tsp of ground cinnamon
  • 1 piece of mace
  • 1 tsp of fennel seeds
  • 1 Tbsp of grape seed oil to coat the pork chops, and 1 Tbsp to coat the non-stick skillet.
  • Sea salt and fresh cracked pepper

A FEW NOTES ON THE INGREDIENTS:

Berkshire pork is a gourmet product from a breed of pigs that originated in the English county of Berkshire.  The meat has shorter muscle fibers than regular pork, making the meat more tender.  The meat is also highly marbled with intramuscular fat, making the meat more succulent and flavorful.  Rose and James treat their animals with care, they are not caged, and no hormones or chemicals are used in raising them.  For more information, you can go to their website at Peach Creek Farm.

Mace (on the left) is the outer covering of the nutmeg seed.  It gives a milder, more balanced flavor than nutmeg. It rounds out the flavor profile of the spice rub.

Mace & Fennel Seeds

Fennel seeds (on the right) have a sweet slightly, licorice-like flavor.  They are often used in sausage making.  My husband likes it in the rubs I use for pork, because it makes him feel like he is eating sausage.

PREPPING THE PORK CHOPS:

 

This slideshow requires JavaScript.

  • Remove the pork chops from their package and pat them dry
  • Place the mace and fennel seeds in a spice grinder.  Pulverize into a powder.
  • Add this powder along with the cinnamon to the Indian Spice Mix
  • Mix the spices to form a spice rub
  • Sprinkle the spice rub, salt and pepper over the pork chops
  • Drizzle with grape seed oil
  • Rub the spices and oil into the pork chops
  • Flip the pork chops, and season the second side with the spice rub and oil
  • Cover with plastic wrap and place in the refrigerator for at least an hour

The seasoned pork chops can be kept in the refrigerator for up to a week.  The spices prevent the meat from going bad.  This is a good way to prep protein ahead of meal time.

COOKING THE PORK CHOPS:

  • Coat a large non-stick skillet with a Tbsp of grape seed oil
  • Turn the flame to medium-high and let the oil get hot.  When the oil is ready it will shimmer.
  • Place the spiced pork chops into the pan without over crowding the pan.  You should hear a sizzle.
  • Leave the pork alone to let a spicy crust form.  This should take 3 to 5 minutes.  When the crust is ready the pork will release itself, making it easy to flip without sticking.
  • Cook on the second side to get the meat to your desired temperature.
  • Transfer the cooked pork chops to a platter.  Loosely cover with foil.  Let them rest for 10 minutes before serving.  The resting period allows the juices to stay in the meat when you cut into it, thus keeping it moist.

Since pork chops go with something with a sweet profile, I have served them with Curried Baby Turnips (tops & all).

Pork Loin Rib Chops served with Curried Baby Turnips Feature

Turnips are a good low carb alternative to potatoes.  They are perfect for a Ketogenic Lifestyle!  1 medium turnip has 8 grams of carbs and 2.2 grams of fiber, making one whole turnip just 5.8 net carbs as compared to 33 net carbs in one medium russet potato.  They are also a good source of Vitamin C.

My husband likes turnips with pork because their sweet profile goes very well togehter.  Try them with your favorite vegetable.

I hope you enjoy this post.  Please leave me your feedback in the comments section.

I love to hear from you. 😃

 

Amritsari Masala Lamb Chops

Here is the recipe for Amritisari Masala Lamb Chops that I promised you.

Amritsari Masala Lamb Chops served with Mustard Green Saag Paneer

My home town is Amritsar in the Northern region of Punjab, India.  The spice rub I use on the lamb chops is from Amritsar.  It is the same spice rub that I used for the Amritsari Masala Fish with the addition of cinnamon and dried mint.  Cinnamon brings warmth and extra depth of flavor to the meat, and mint is a classic match to lamb.  We don’t use cinnamon for  the fish because it will overpower the delicate fish.

I don’t eat meat because I was raised a vegetarian and am not used to eating it.  Most Indian people are vegetarians.  I personally don’t like the taste of meat.  If I accidentally eat something made with a poultry or meat broth, I get a very upset GI tract.

My mom was a vegetarian, but my dad eats meat.  I learned how to make meat dishes for my dad.  My husband needs meat in his diet or he doesn’t do well physically, so I also make meat dishes for him and my meat eating Texas friends.  I never taste the meat dishes, but somehow I am able to make them.  My guests always compliment me on them.  I feel like the rat in the movie, “Ratatouille”, I can imagine the flavors in my head.

We live in a ranch community in Texas, so we are lucky enough to have access to the best quality meat that is organic, hormone free and grass fed.  We have neighboring ranchers who supply beef and pork.  My husband raises his own chickens, ducks, their eggs and he goes on fishing expeditions to catch fish for me.  We try to stay as close to Mother Nature as possible.

For this recipe my husband brought home Natural Lamb from our local HEB market.

INGREDIENTS:

This slideshow requires JavaScript.

  • 1 pound of lamb chops
  • Enough Indian Spice Mix to coat the lamb chops.  If you prepare 1/2 a cup of spice mix you should have plenty.
  • 1 tsp of ground cinnamon
  • 2 tsp of dried mint leaves
  • 1 Tbsp of grape seed oil to coat the lamb chops and 1 Tbsp to coat the non-stick skillet.
  • Sea salt and fresh cracked pepper to taste

PREPPING THE LAMB CHOPS:

This slideshow requires JavaScript.

  • Remove the lamb chops from their package and pat them dry
  • Crush the dried mint leaves between the palms of your hands, and add them to the Indian Spice Mix along with the cinnamon.
  • Mix the spices to form the spice rub
  • Sprinkle the spice rub, salt and pepper over the lamb chops
  • Drizzle with grape seed oil
  • Rub the spices and oil into the lamb chops
  • Flip the lamb chops, and season the second side with the spice rub and oil
  • Cover with plastic wrap and place in the refrigerator for at least an hour

The seasoned lamb chops can be kept in the refrigerator for up to a week.  The spices prevent the meat from going bad.  This is a good way to prep protein ahead of meal time.

COOKING THE LAMB CHOPS:

This slideshow requires JavaScript.

  • Coat a large non stick skillet with a Tbsp of grape seed oil
  • Turn the flame to medium-high and let the oil get hot.  When the oil is ready it will shimmer.
  • Placed the spiced lamb chops in the pan.  You should hear a sizzle.
  • Leave the lamb alone to let the spicy crust form.  This should take about 3 minutes. When the crust is ready the lamb will release itself, making it easy to flip without sticking.
  • Cook on the second side to get the meat to your desired internal temperature.  Some people like it medium rare, some medium and I know most Indian people like it well done.  Choose what you prefer.
  • Transfer the cooked lamb chops to a platter.  Cover loosely with foil.  Let them rest for 10 minutes before serving.  The resting period allows the juices to stay in the meat when you cut into it, thus keeping it moist.

You can serve these lamb chops with you favorite side dish.  Here I served it with Mustard Green Saag Paneer.

Amritsari Masala Lamb Chops served with Mustard Green Saag Paneer

I hope you enjoy this recipe.  Please give me your feed back in the comments section.

Next Saturday, I will post Amritsari Masala Pork Chops, the pork version of this recipe.  It will be similar but the spices will be tweaked to match the flavor of the pork.

Stay tuned.  I really appreciate your support and interest. 😊 Bye for now. 🖐

 

 

 

Roasted Bottle Gourd Medallions

Bottle Gourd is a winter squash.  It has many different names such as, Calabash, Long Melon, and Opo Squash.  It is called Dudhi in Central India and Lauki in Northern India, which is where I am from.  It can be harvested young to be consumed as a vegetable, or harvested mature to be dried and used as a utensil.  I grew up eating Lauki.  Most of the time it was peeled and turned into a curry.  It tastes halfway between a squash and a pumpkin.  It is great for a low carb or Ketogenic diet because 100 grams of Lauki has only 2.5 grams of net carbs.

I use all parts of a vegetable because I don’t like waste.  The skin has so much fiber and nutrients, so I decided to come up with a dish that uses the skin.  This recipe is an Indian twist on my Italian Roasted Tromboncino Squash Medallions.

Roasted Bottle Gourd Medallions Feature

INGREDIENTS:

  • 4 small bottle gourds
  • 2 Tbsp of my Indian Spice Mix
  • Grape seed oil, enough to coat the medallions
  • Salt and pepper to taste

PREP:

Bottle Gourds Prep

  • Cut the bottle gourd into 1/4 inch medallions
  • Place the medallions on a lined baking sheet for easy clean up
  • Sprinkle the first side of the medallions with salt, pepper and my Indian Spice Mix
  • Drizzle on grape seed oil to coat.  Gently rub in the spice mix and oil into each medallion.  Flip the medallions and repeat on the second side.

COOK:

  • Preheat the oven to 400 F
  • Place the sheet trays of medallions in the middle of the oven
  • Let roast until you see the moisture in the medallions bubbling.  About 10 minutes.
  • Remove the sheet trays from the oven and flip the medallions over.  Roast until tender.  About 5 minutes.  Then turn off the oven, and leave in the oven for another 5 minutes.  This will allow the side resting on the sheet tray to to get nicely caramelized without burning.
  • Place medallions on a platter caramelized side up

Serve as an appetizer or a side dish.  You can top them with Pan Seared Scallops for a fancy and tasty presentation.  Here is a photo of my Pan Seared Scallops and Squash to give you an idea.

Scallops and Squash Feature

I usually buy Bottle Gourd at the Indian market.  I have occasionally seen it in my local grocery store, or in a Mexican market.  If you can’t find it, use zucchini instead.

This is an easy recipe that can be made quickly when you are short on time.  It also reheats very nicely.  I keep some in the frig and then pair it with a protein to make a meal in a hurry.  Its great for meal prepping.

Hope you enjoy this.  Let me know what you think in the comments section.

Mustard Green Saag Paneer

Mustard Green Saag Paneer, is the last in a series of six recipes inspired by Vegetables From Down The Road.

Mustard Green Saag Paneer

Saag Paneer is one of my favorite dishes.  The word Saag means any leafy green vegetable.  Paneer is an Indian farmer’s cheese, which many Indians make at home.  Click on Paneer (Indian Cheese)  to check out my recipe.

If you don’t want to make it, you can buy Paneer in an Indian market.  I have even seen it at my local super market, but the quality is not as good as when you buy it at the Indian market.  If Paneer is not available, feel free to substitute, scallops, shrimp or baby red potatoes.

When Saag Paneer is made with spinach, it is called Palak Paneer.  Palak means spinach.  In Punjab, where I am from, the classic Saag is made with Sarson, which is an Indian mustard green.  This recipe is the classic Punjabi dish, inspired by the American mustard greens that were available in my beautiful vegetable basket.

INGREDIENTS:

Saag Paneer Ingredients

  • 1 large bunch of mustard greens
  • 1 cup of frozen finely chopped spinach
  • 1 cup of paneer pieces (the one’s you see in the photo are home made.  They have been coated with my Indian Spice Mix and pan fried in grape seed oil.  This step adds extra flavor but you can skip it and use the paneer plain.)
  • 1/2 cup of plain yogurt.  You can buy it at the store, or if you want to make your own click on My Mom’s Yogurt.
  • 2 Tbsp of tomato paste
  • 1 medium onion
  • 2 cloves of garlic
  • 2 inches of ginger root
  • 1 inch of turmeric root (if you cannot find fresh turmeric, use 1/2 tsp of powder.)
  • 3 chili peppers (used whatever variety you have on hand – here I used a fiery hot scotch bonnet and 2 mild orange baby bells.) Mixing up the peppers lets you control the heat level and results in a more complex flavor.
  • 1 Tbsp of dried pomegranate seeds ground in a spice grinder
  • 1 tsp of black mustard seeds
  • 1 tsp of cumin seeds
  • 1 tsp of red chili flakes (optional)
  • 1 tsp smoked paprika
  • 1 tsp of cinnamon powder
  • 2 tsp of garam masala
  • 2 Tbsp of ghee (use grape seed oil if you don’t have ghee.)
  • salt and pepper to taste

PREP:

Saag Paneer Prep

  • Wash the mustard greens to get rid of any gritty dirt.  Then tear the leave off the stems.
  • Dice the onion
  • Mince the ginger root, garlic and chili peppers

PREPPING THE SAAG MIXTURE:

 

  • Put the mustard leaves in a food processor and give them a whiz.  You may have to add a little water to help turn them into a paste.
  • Add the frozen spinach and whiz it again to incorporate.

COOK:

 

  • Coat a large stainless steel pot with ghee.  Place the pot on medium-low heat to let the ghee melt.
  • Add the onion, ginger, garlic, chili peppers, mustard seeds, cumin seeds, chili flakes and garam masala.
  • Grate in the fresh turmeric root, using a mini grater or a micro-plane.  If you are using powdered turmeric add it when the tomato paste is added so that it does not burn.
  • Saute until the onions get translucent.  About 5 minutes.
  • Make a hot spot in the center of the pan by pushing the veggies aside and add tomato paste.
  • Let the tomato paste cook for a minute and then stir it into the veggies.

 

  • Add the saag mixture
  • Sprinkle in the cinnamon and ground up pomegranate seeds
  • Cook on low heat until the mixture turns dark green.  Stir occasionally while cooking.  This should take 10 to 15 minutes.

 

This slideshow requires JavaScript.

  • Add the yogurt and stir it in
  • Continue to cook on low, stirring occasionally until the saag starts bubbling

 

This slideshow requires JavaScript.

  • Add the paneer pieces
  • Gently toss to incorporate them into the saag without breaking them
  • Cover with the lid and turn the heat off.  Let sit until ready to serve.

The residual heat will bring the paneer up to the correct temperature without overcooking it.  Overcooked paneer becomes rubbery, so it is best to bring it up to temperature gently.  The residual heat will also allow all the flavors to marry.  This technique of marrying the flavors together is called “DHUM” in Hindi.  DURING THE “DHUM” PERIOD DO NOT BE TEMPTED TO REMOVE THE LID TO TAKE A PEEK.  Removing the lid will let the heat escape and ruin the process of marrying the flavors together.  As a child, I always wanted to lift the lid.  My mom or my grandma would stop me.  Now since they are only with me in spirit, I have to stop myself. 💕  I got a little sentimental writing this.

Saag is traditionally served with Makki Di Roti, a flat unleavened Punjabi bread made from corn meal.  I usually visit my family in India during the winter months when it is Sarson Saag season.  I eat it almost every day, but I skip the Makki Di Roti, because I lead a Ketogenic Lifestyle which does not allow corn.  Occasionally, I cheat and take just a small bite. 😊 Here is a photo of my favorite Punjabi meal from my favorite Punjabi Dhaba (roadside restaurant.)

 

This slideshow requires JavaScript.

To make a complete Ketogenic meal, I serve it with Amritsari Masala Fish for me, since I am a pescatarian.  For my husband, who has to have meat in his diet, I serve it with Amritsari Masala Lamb Chops.  Lamb and Saag is a classic combination.

Amritsari Masala Lamb Chops served with Mustard Green Saag Paneer

The spice mixture for the lamb chops is a little bit different than the one for the fish.  I will be posting the lamb recipe on Saturday, August 1st, 2020.  Be on the lookout for it.

In the meantime, I hope you enjoyed my story and recipe.  Please give me your feedback in the comment section.  I always love hearing from you.

Bye for now 🖐  Have a great day !!!

Grilled Rabbit “Stew”

This Grilled Rabbit “Stew” is my husband’s creation.  I am a pescatarian, but my husband is an omnivore.  We both eat a lot of vegetables and now follow a Ketogenic Lifestyle.  My mom was a vegetarian and raised me that way.  However, my dad does eat meat and I learned how to cook meat for him.  I myself was a vegetarian until about 20 years ago when I started eating fish.  Most of my recipes tend to be vegan, vegetarian or seafood.  These days my husband cooks meat for himself and I cook the other dishes.  If grilling is involved, I may do the marinade, but the grill is my husband’s territory.  He made this dish and I have decided to let him write up his recipe.

INGREDIENTS:Grilled Rabbit Stew Ingredients

  • 1 red onion halved and sliced
  • 2 medium sized tomatoes cut into 8ths
  • 2 medium sized green peppers cut into 6ths
  • 1 jalapeno sliced including seeds, leave the seeds out if you don’t want it spicy
  • 1 zucchini cut lengthwise and sliced
  • olive oil
  • salt and pepper to taste
  • 1/2 Shiner beer, I used a mango kolsch, I drank the rest.
  • 1 rabbit cleaned and cut into 8 pieces

Someone gave me the rabbit, if you don’t have rabbit you can use chicken, skinned.

PREP:Grilled Rabbit Stew Prep

  • place a sheet of tin foil in an aluminum roasting pan
  • drizzle olive oil on the sheet of tin foil
  • lay the veggies on the sheet
  • drizzle more oil and add salt and pepper
  • add the rabbit and add more oil and salt and pepper
  • put your grill on medium heat and start the cooking with grill lid open
  • when it starts sizzling add the beer
  • close the grill lid and cook for about 40 minutes
  • turn up the heat to high to finish the dish and add color to the rabbit. Cook on high for about 10 minutes.

When the rabbit is browned and cooked through it is ready to eat.

Grilled Rabbit Stew Cook

You will find a delicious golden gravy under the veggies to pour over the dish when it is served.

 

Curried Baby Turnips (tops & all)

Curried Baby Turnips, is the first in a series of six recipes inspired by Vegetables From Down The RoadCurried Baby Turnips (tops & all)The baby turnips from our neighboring farm were so fresh that I decided to use them tops and all.  This is a classic Indian dish which is usually made with cilantro.  Here I substituted the tender, fresh turnip tops for the cilantro.

INGREDIENTS:

This slideshow requires JavaScript.

  • 2 bunches of baby turnips (each bunch had 5 turnips)
  • 3 peppers (use whatever variety you have on hand–here I used a Fresno, a sweet orange pepper and a fiery hot green scotch bonnet pepper.)  Mixing up the type of peppers results in a more complex flavor.
  • 2 inches of ginger root
  • 2 inches of turmeric root (if you cannot find fresh turmeric, use 1/2 tsp. of powder instead)
  • 8 ounces of frozen peas
  • 1 Tbsp. tomato paste
  • 1 tsp. cumin seeds
  • 1 tsp. black mustard seeds
  • 1/2 tsp. nigella seeds
  • 1 tsp. chili flakes (optional if you want to make the dish more spicy)
  • 1 tsp. smoked paprika
  • 2 tsp. garam masala (I make my own, but you can purchase it at an Indian grocery store or a spice market)
  • 2 Tbsp. grape seed oil
  • salt and pepper to taste

PREP:

Curried Baby Turnips Prep

  • Trim off the turnip bottoms and tops.  Leave the skins on.  Cut the turnips in half and then slice them into thin moon shapes.
  • Roughly chop the turnip tops.
  • Finely dice the chilies and ginger.

COOK:

  • Coat a large stainless steel skillet with grape seed oil and place on medium heat.
  • Add the turnips, chilies and ginger.
  • Add salt and pepper to taste.
  • Sprinkle on the cumin, black mustard and nigella seeds.  Add the optional chili flakes.
  • Using a micro plane or mini grater, grate the fresh turmeric at this point.  If you are using powdered turmeric, it will be added later in the recipe.  If you add it now, it will burn.

  • Saute the turnips until they are translucent and the added seeds begin to pop.  You will be able to hear them popping.
  • Turn the heat to medium-low.
  • Add the tomato paste and smoked paprika.  If you are using powdered turmeric, add it at this point.  Continue to saute for another 2 minutes.

  • Add the chopped turnip tops and saute until they wilt.  This should take 2 or 3 minutes.

  • Add the peas and sprinkle on the garam masala.
  • Add additional salt and pepper as needed.
  • Toss everything together.
  • Turn off the heat and cover with the lid.

Leave the turnips on the stove without removing the lid for about 10-20 minutes or until you are ready to serve.  This process is called “DUM” in Hindi.  It allows all the flavors to marry and become one harmonious flavor. This is a very important step in traditional Indian cooking.

As a side note.  At the end of February 2019, I found out that I have high blood sugar.  For the past 4 months, I have been following a ketogenic lifestyle along with intermittent fasting.  I have been successful in controlling my blood sugar and I also lost 30 pounds.  I will write more about this in a separate post.  This recipe just happens to fit a keto lifestyle.  Turnips are a great substitute for potatoes on a keto program.  Try this recipe because it is delicious.  Let me know how it turns out in the comment section.