Haldi Ki Sabji Recipe (Fresh Turmeric Sabzi)

I try to include as many seasonal fruits and veggies as possible in my diet. With the onset of winter, many winter-special ingredients have started to appear on my vegetable vendor’s shelf, and raw haldi (kacchi haldi) is one of them.

Every season, I make this traditional kacchi Haldi ki Sabji, which I learned from my dadi. It is more of a pickle than a sabji because you can only eat it in a small quantity, just like you would eat a pickle or a chutney. But whatever you call it, it tastes delicious and unique, and perks up the flavor of my regular Indian-style lunches.

About Haldi Ki Sabji

Kachi Haldi Ki Sabji (Fresh Turmeric Curry) is a winter delicacy and a traditional recipe from Rajasthan, the state of the royals.

Made using fresh turmeric roots, ghee, yogurt, and basic everyday spices, it is easy to make and has a vibrant yellow hue.

Fresh haldi (Kacchi Haldi) gives the sabji an earthy, peppery flavor with a slightly bitter taste, balanced by ghee and fresh yogurt. This sabzi is specially prepared in winter.

I am sharing this traditional Rajasthani recipe that I learned from my grandmother, who hailed from Jaipur. Try this fresh turmeric root curry in the winter when it is abundant.

How To Make Haldi Ki Sabji

Preparation

Rinse 200 g of fresh turmeric roots with water to remove any dirt clinging to them, then peel them with a butter knife or a spoon. Rinse with water once again.

Grate the turmeric root using the medium holes of a box grater. Use the medium hole of the grater because we need a little bite in the sabji.

Using a mortar and pestle, coarsely crush 2 green cardamoms, 3-4 cloves, and a 1-inch piece of cinnamon stick.

Slice 2-3 green chilies in half, chop 3-4 cloves of garlic, grate a small piece of ginger, and chop some cilantro.

Make Haldi Sabzi

Step 1: Heat ½ cup ghee in a pan over medium heat.

Note – Do not reduce the quantity of ghee. If less ghee is used, the turmeric’s bitterness won’t go away, and the curry will not taste good.

Step 2: Once the ghee is hot, add the following whole spices and saute for 3-4 seconds.

• 2 crushed green cardamoms
• 3-4 crushed cloves
• crushed 1-inch piece of cinnamon stick

Step 3: Add the following ingredients and cook for 4-5 seconds.

• ½ teaspoon cumin seeds
• ¼ teaspoon asafetida
• 2-3 green chilies (slit in half)
• 1 teaspoon chopped garlic
• 1 teaspoon grated ginger

Step 4: Now reduce the heat to low.

Step 5: Add 200 g of grated turmeric to the pan and saute for 10-15 minutes until the turmeric is softened.

Step 6: Stir frequently to avoid it from sticking to the bottom.

Step 7: Once the turmeric is softened, add the following ingredients to the pan and mix well.

• ¾ cup plain yogurt
• 1 teaspoon Kashmiri red chili powder
• 1 teaspoon coriander powder
• ½ teaspoon garam masala powder

Step 8: Cook for 3-4 minutes on low heat, stirring frequently to prevent the yogurt from curdling.

Step 9: Add 1 teaspoon of salt and ½ cup of green peas to the pan, and mix well.

Step 10: Cover the pan with a lid and cook for 3-4 minutes if using frozen peas or 10-12 minutes if using fresh peas.

Step 12: Remove the lid. Check for salt and add more if needed. Garnish with chopped cilantro and serve hot.

Variations

Some people add tomatoes to their recipe. You can also do it for a taste change. Just puree 2 medium tomatoes and add the puree along with yogurt and spices. Follow the rest of the recipe as is.

To make the sabji creamier, whisk 1 tablespoon of besan with yogurt, then add the mixture to the recipe.

You can add ½ cup of chopped onion greens or garlic greens to the almost-ready sabji for a nice taste.

To make the sabji richer, add ¼ cup of chopped cashews when you add fresh turmeric to the pan.

Serving Suggestions

Haldi Sabji is popularly made during festivals, weddings, and special occasions and is traditionally served with Rajasthani khoba roti, Bajra Roti, or Makki Ki Roti with a dollop of homemade ghee.

You can also make it for your everyday meals and serve it with Phulka, Plain Tawa Paratha, or Lachha Paratha.

It is usually served as a side dish with meals in smaller portions, as it has strong flavors and can cause significant heat in the body.

Storage Suggestions

Fresh Turmeric Sabji lasts for 3-4 weeks when stored in an airtight container in the refrigerator, so many Rajasthani households make it in a slightly larger quantity and store it in the refrigerator to serve as a side dish to their meals. 

Serve it at room temperature or heat it a little before serving again.