Step-by-Step Instructions

1. 1.Boil and Mash Turnips

   Add 3/4 kg of chopped turnips to a pressure cooker. Pour in 1 cup of water. Close the pressure cooker and cook for 15 minutes. Once cooked, open the pressure cooker and mash the soft turnips thoroughly with a masher or spoon. Remove the mashed turnips from the cooker and set aside.

2. 2.Pressure Cook Beef with Spices

   Add 1 kg of beef (veal) to the same pressure cooker. Pour in 1 cup of water. Add 4 whole tomatoes (cut in half), 1 small chopped onion, and 4 green chilies. Incorporate 1 teaspoon red chili powder, 1 teaspoon turmeric powder, 1 1/4 tablespoon coriander powder, 1 teaspoon white cumin powder, 3-4 cloves, 1 black cardamom, 1 cinnamon stick, and salt to taste. Stir all the ingredients well to combine. Close the pressure cooker and cook for 20 minutes.

3. 3.Prepare the Beef Gravy

   After 20 minutes, carefully open the pressure cooker. The beef should be tender and the tomatoes soft. Using tongs, remove the skins from the cooked tomatoes and mash them into the gravy. Add 2 tablespoons of ginger garlic paste and 1 cup of oil. Mix well and cook on medium heat, stirring occasionally, until the oil separates and the gravy thickens, which should take approximately 10-15 minutes.

4. 4.Combine with Turnips and Simmer

   Add the previously mashed turnips to the beef gravy. Mix thoroughly, ensuring the turnips are well incorporated with the beef. Stir in 1/2 cup of yogurt and mix well. Add 1/2 cup of water to adjust the consistency of the gravy. Add 2-3 slit green chilies and some fresh coriander for garnish. Finally, add the remaining 1 tablespoon of ginger garlic paste. Cover the pressure cooker and simmer on low heat for 10-15 minutes, allowing the flavors to meld and the oil to rise to the surface.

5. 5.Serve

   Garnish the Shalgam Gosht with fresh coriander and serve hot with rice or naan.