Haldi Ki Sabji (Fresh Turmeric Curry)
Kacchi Haldi Ki Sabji (Fresh Turmeric Curry) is a Rajasthani winter special dish made with fresh turmeric roots, ghee, yogurt, and spices. Here is my easy recipe for it.
Here are some more Rajasthani recipes that you may like: Mirchi Ke Tipore, Besan Bhindi, Ker Sangri, Makki Ka Dhokla, and Moong Dal Halwa.
Eating seasoning produce has many benefits. So, I try to include as many seasonal fruits and veggies in my diet as possible. With the onset of winter, many winter special ingredients have started to show up on the shelf of my vegetable vendor 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 name it, it tastes very delicious and unique and perks up the taste 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 nutritious, 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 as it provides heat to the body and helps to maintain body temperature in extremely cold temperatures.
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.
Ingredients
Fresh Turmeric Roots (Kacchi Haldi) – This root resembles yellow ginger and is available during winter. Check your nearby Indian grocery store to source it.
Note: To give this curry a tangy taste, Add 50 g (1.8 oz) of Amba Haldi (Mango Ginger).
Green Peas – Use fresh or frozen peas.
Yogurt (Dahi, Curd) – Yogurt is added to balance the heat of fresh turmeric. If you have access to homemade slightly sour yogurt, it’s the best; otherwise, use plain yogurt.
Spice Powders – You will need Kashmiri red chili powder, coriander powder, and garam masala powder.
Ghee – This dish is made only in ghee and not in oil. Ghee cuts down the bitterness of turmeric and also balances its heat. Do not reduce the quantity of ghee to make this recipe; otherwise, it might turn bitter.
Whole Spices – Add in spices such as cloves (laung), green cardamom (hari elaichi), cinnamon (dalchini), and cumin seeds.
Others – You will also need asafetida (hing), green chilies, garlic, ginger, salt, and cilantro (fresh coriander leaves).
Some people add methi (fenugreek) and spring onions to this curry.
Skip adding asafetida to make this curry gluten-free.
Pro Tips By Neha
Handling fresh haldi leaves the palms yellow, and the color lasts a few days. So make sure to wear gloves while peeling and grating the turmeric if you don’t want yellow palms.
Use an old bowl to keep the grated haldi. It will stain the bowl as well.
Do not use a white pan or white spatula to make this sabji. They will turn yellow if you do that.
If you have accidentally stained your clothes or pans yellow with Haldi, then worry not. Just wash them with soap and keep in strong sun for 3-4 hours. The stains will disappear like magic.
How To Make Haldi Ki Sabji
Preparation
Rinse 200 g of fresh turmeric roots with water to remove any dirt sticking to them and then peel them using a butter knife or a spoon. Rinse with water once again.
Grate the turmeric root using the medium hole 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.
Slit 2-3 green chilies into half, chop 3-4 cloves of garlic, grate a small piece of ginger, and chop some cilantro.
Make Haldi Sabzi
Heat ยฝ cup ghee in a pan over medium heat.
Note – Do not reduce the quantity of ghee. If less ghee is used, the bitterness of turmeric will not go away, and the curry will not taste nice.
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
Add the following ingredients and cook for 4-5 seconds.
- ยฝ teaspoon cumin seeds
- ยผ teaspoon asafetida
- 2-3 green chilies (slit into half)
- 1 teaspoon chopped garlic
- 1 teaspoon grated ginger
Now reduce the heat to low.
Add 200 g of grated turmeric to the pan and saute for 10-15 minutes until the turmeric is softened.
Stir frequently to avoid it from sticking to the bottom.
Once the turmeric is softened, add the following ingredients to the pan and mix well.
- ยพ cup plain yogurt
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon coriander powder
- ยฝ teaspoon garam masala powder
Cook for 3-4 minutes on low heat and keep stirring frequently to avoid the yogurt from curdling.
Add 1 teaspoon salt and ยฝ cup green peas to the pan and mix well.
Cover the pan with a lid and cook for 3-4 minutes if using frozen peas or 10-12 minutes if using fresh peas.
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 and then add the yogurt to the recipe.
You can add ยฝ cup of chopped onion greens or garlic greens to this sabji.
To make the sabji richer, add ยผ cup of chopped cashew nuts along with turmeric.
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 with Phulka, Plain Tawa Paratha, or Lachha Paratha.
It is usually served as a side dish with meals in smaller quantities, as it has strong flavors and creates a lot of heat inside 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.
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Haldi Ki Sabji Recipe (Fresh Turmeric Curry)
Ingredients
- ½ cup ghee
- 2 green cardamoms (hari elaichi) (coarsely crushed)
- 3-4 cloves (laung) (coarsely crushed)
- 1 inch piece of cinnamon stick (dalchini) (coarsely crushed)
- ½ teaspoon cumin seeds
- ¼ teaspoon asafetida (hing)
- 2-3 green chilies (slit into half)
- 1 teaspoon chopped garlic
- 1 teaspoon grated ginger
- 200 grams fresh turmeric roots (peeled and grated)
- ¾ cup plain yogurt (dahi, curd)
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon coriander powder
- ½ teaspoon garam masala powder
- 1 teaspoon salt (or to taste)
- ½ cup green peas (fresh or frozen)
- 2 tablespoons chopped cilantro (fresh coriander leaves)
Instructions
- Heat ghee in a pan over medium heat.
- Once the ghee is hot, add green cardamoms, cloves, and cinnamon and saute for 3-4 seconds.
- Add cumin seeds, asafetida, green chilies, garlic, and ginger, and fry for 4-5 seconds.
- Now reduce the heat to low.
- Add grated turmeric to the pan and cook for 10-15 minutes until the turmeric is softened. Stir frequently to prevent it from sticking to the bottom.
- Once the turmeric is softened, add plain yogurt, Kashmiri red chili powder, coriander powder, and garam masala powder to the pan and mix well. Cook for 3-4 minutes on low heat and keep stirring continuously to avoid the yogurt from curdling.
- Add salt and green peas to the pan and mix well. Cover the pan with a lid and cook for 3-4 minutes if using frozen peas or 10-12 minutes if using fresh peas.
- Remove the lid. Check for salt and add more if needed. Garnish with chopped cilantro and serve hot.
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