Mutton & Knol Kol (Turnip) Curry

Turnips are available in abundance during winter time and this is one of my mum’s favourite ways to cook it, paired with mutton. I’ve tried this curry with chicken as well and it works if you want to substitute it for mutton. Serve this up with some hot rice or roti, simple (kachumber) salad on the side and you’ve got a lip smacking & comforting meal to warm you up on the inside! This recipe requires the use of a pressure cooker to cut down on cooking time.


  • 500g Mutton (Curry Cut)
  • 3 Medium Size Onions, Sliced Thinly
  • 1.5-Inch Piece Ginger
  • 6-7 Garlic Cloves
  • 2-3 Green Chillies (Depending on Your Requirement – We Like It Spicy)
  • 1-Inch Cinnamon Sticks
  • 3-4 Green Cardamoms
  • 2-3 Cloves
  • 1 Tbsp Coriander Powder
  • 1 Tsp Kashmiri Red Chili Powder
  • 1/2 Tsp Turmeric Powder
  • 1/2 Tsp Hot Chilli Powder
  • 1/2 Tsp Garam Masala Powder (KEYA Shahi Garam Masala)
  • 1/4 Tsp Cumin Powder
  • Salt As Per Taste
  • 2 Small Size Tomatoes, Cut into Chunks (Deseeded If Possible)
  • 2 Large Knol Kols (Turnips) Peeled &Cut into Equal Size (Big) Quarters Or 6 Pieces
  • For Finishing the Curry –
  • 1/4 Tsp Garam Masala
  • 1 Tsp Lemon Juice
  • Fresh Coriander Leaves And Green Chillies


Prep: 25 minutes
Cooking: 45 minutes

  1. Add ginger, garlic & green chillies to a blender. Coarsely blend and set aside. (GGG paste)
  2. Heat oil, add sliced onions. Fry till golden brown.
  3. Add the meat, whole spices & GGG paste & fry for 3-4 mins.
  4. Add spice powders and salt along with few Tbsp of hot water. Let the meat & base masala cook uncovered on medium heat for 10-15 mins so the spices get a chance to cook out and release their oils.
  5. Add tomatoes & stir to incorporate. Then add about 1.5 cups boiling water. Cover and cook for 5/6 whistles on medium heat (basically meat should be cooked about 70-80 percent).
  6. Release pressure. Add turnip cubes, 1/2 cup extra water (taste gravy and adjust seasoning) Cook for 2 whistles (5 mins tops).
  7. Finally, release pressure and add 1/4 tsp garam masala and 1 tsp lemon juice on top.
  8. Garnish with fresh coriander leaves, green chillies and serve with lemon wedges on the side. Enjoy.