In a pot, boil the cubed turnips until they are soft and easily mashable. Drain the water and let them cool slightly.

Once the turnips are cooled, mash them using a potato masher or the back of a fork.

You can keep them slightly chunky or make them completely smooth, depending on your preference.

Heat oil or ghee in a pan over medium heat. Add cumin seeds and let them splutter.

Add minced garlic, ginger, and chopped green chili. Sauté for a minute until fragrant.

Add chopped onions and cook until they turn translucent.

Add chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft and the oil starts to separate.

Add the mashed turnips to the pan and mix well with the onion-tomato mixture. Cook for a few minutes, allowing the flavors to blend.

Sprinkle garam masala over the mixture and mix thoroughly.

Turn off the heat and garnish with freshly chopped coriander leaves.

Your "Shalgam ka Bharta" is ready to be served. It goes well with roti, paratha, or rice.

Turn on the Instant Pot and select the "Sauté" mode. Heat oil or ghee in the pot.

Add cumin seeds and let them splutter. Then, add minced garlic, ginger, and chopped green chili. Sauté for a minute until fragrant.

Add chopped onions and cook until they turn translucent.

Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, amchur powder, and salt. Cook until the tomatoes are soft and the oil starts to separate.

Add the cubed turnips and a little water (about ¼ cup) to the Instant Pot. Close the lid and set the Instant Pot to "Pressure Cook" mode for about 5-7 minutes on high pressure.

Once the cooking cycle is complete, carefully release the pressure using the quick release method.

Open the lid and mash the turnips directly in the Instant Pot using a potato masher or the back of a spoon. You can adjust the consistency as you prefer.

Turn on the "Sauté" mode again and let the mashed turnips cook for a few more minutes, stirring occasionally, until the excess moisture evaporates and the mixture thickens.

Sprinkle garam masala over the mixture and mix well.

Turn off the Instant Pot and garnish with freshly chopped coriander leaves.

Follow the recipe as discussed for Instant Pot. After the first whistle, reduce the heat to low and pressure cook for 5-7 minutes. Rest of the recipe is same as Instant Pot.