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Tao Gugji

  • Duration: 40 minutes
  • Serves: 8 people
  • Spice Level: Medium

Authenticity Slice

For that real Kashmiri goodness, fry the turnips in ghee for not more than 3–5 mins.

Trivia Tadka

Tao gugji is a popular valley dish which is a dry preparation of turnips. The pungent, sweet turnips are cooked over low heat in spices without onion and garlic. 


  • Turnip (shalgum) (1 kg)
  • Clarified butter (ghee) (4 tbsp)
  • Cumin seeds (jeera) (1 tsp)
  • Asafoetida (hing) ( a pinch)
  • Green chillies, chopped ( 2)
  • Ginger, grated (1 tbsp)
  • Clove (laung) (2)
  • Dry ginger powder (saunth) (1 tsp)
  • Salt (to taste)
  • MTR Lal Mirch/Red Chilli Powder ( 1 tsp)
  • MTR Haldi/Turmeric Powder ( 1 tsp)
  • Sugar (1 tsp)
  • MTR Dhaniya/Coriander Powder (2 tsp)
  • MTR Garam Masala ( 1 tsp)


  • Peel, wash and cut the turnips into quarters.
  • Heat ghee in a frying pan and lightly sauté them in ghee, set aside.
  • To the same ghee, add cumin, hing, cloves, green chillies, grated ginger and dry ginger powder, fry for 1–2 mins.
  • Now add turnips, salt, MTR Lal Mirch/Red Chilli Powder, MTR Haldi/Turmeric Powder and sugar along with 1 1/2 cups of water.
  • Simmer on low heat for about 10 mins, then add MTR Dhaniya/Coriander Powder and MTR Garam Masala. Stir to combine.
  • Let the turnips simmer over medium heat till the water evaporates.
  • Garnish with chopped coriander leaves.
  • Serve tao gugji warm with chapatti.

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