A specialty winter dish from Rajasthan, Haldi Ki Sabji is fresh turmeric and yoghurt curry mildly flavored with spices. Serve it with ghee slather crispy roti for best taste. Here is how to make kachi haldi ki sabji.
What is Haldi ki Sabji?
A specialty winter dish from Rajasthan, Kachi Haldi Ki Sabji is fresh turmeric and yoghurt curry mildly flavored with spices. Turmeric or haldi has healing properties and has been used in India for thousands of years as a medicine and condiment.
It gives a vibrant yellow color to food and this is the reason, it is also added to all kinds of foods. Although never a primary ingredient, turmeric in this vegetable dish gives a very different taste and flavor.
Fresh, raw turmeric is easily available in the market in winters, and looks like the yellow ginger root. It can be used just as is in the preparation of this dish.
Since turmeric is dry and increases heat, the addition of yoghurt helps balance it. This dish is often made for festive occasions and marriages. It goes well with all kinds of rice, chapattis and rotis.
You can adjust the consistency of the sabji according to your preference. Add some water if you like a thinner consistency.
I’ve used turmeric in Methi Thepla, gravies and even rice dishes like pulao. Here is how to make Haldi Ki Sabji.
Important tips while making Haldi ki Sabji
Peeling raw haldi leaves the palm yellow and it take a few days for the colour to go. So make sure to wear gloves while peeling and grating the raw turmeric.
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.
Use a spoon to peel the skin from raw turmeric. A blunt knife also works good.
The taste of raw haldi is bitter and that is why it is cooked in lot’s of ghee. Do not skimp on the amount of ghee to make this sabji.
How to make Haldi ki Sabji Step by Step
Wash the turmeric and amba haldi and peel them using a knife.
Grate the turmeric and amba haldi using a medium grater.
Heat ghee in a pan.
Once the ghee is hot, add the cardamom, cloves and cinnamon. Add cumin seeds, hing, green chilli, garlic and ginger and fry for a few seconds.
Add the grated haldi and amba haldi and fry for 10-15 minutes on low heat until turmeric is softened. Keep stirring continuously to avoid the sticking from bottom.
Whisk yogurt with red chilli powder, coriander powder and garam masala powder and add it in the pan.
Keep stirring continuously for 3-4 minutes until the sabzi starts to thicken. Add salt and green peas.
Cover and cook for another 3-4 minutes.
Kacchi Haldi Ki Sabji Recipe
Haldi Ki Sabzi
A specialty winter dish from Rajasthan, Haldi Ki Sabzi is fresh turmeric and yoghurt curry mildly flavored with spices. Here is how to make it.
Ingredients
- 200 g Fresh turmeric
- 50 g Amba Haldi Optional
- 4 tbsp Ghee
- 2 Green Cardamom Crushed
- 3-4 Cloves Crushed
- 1 inch Cinnamon Crushed
- 1/2 tsp Cumin seeds
- 1/4 tsp Heeng
- 2-3 Green chillies Slit into halves
- 1 tsp Garlic Chopped
- 1/2 inch Ginger Grated
- 3/4 cup Sour Yogurt
- 1 tsp Red chilli powder
- 1 tsp Coriander powder
- 1/2 tsp Garam masala powder
- Salt To taste
- 1/2 cup Green Peas
- 2 tbsp Coriander leaves Chopped
Instructions
Wash the turmeric and amba haldi and peel them using a knife.
Grate the turmeric and amba haldi using a medium grater.
Heat ghee in a pan.
Once the ghee is hot, add the cardamom, cloves and cinnamon.
Add cumin seeds, hing, green chilli, garlic and ginger and fry for a few seconds.
Add the grated haldi and amba haldi and fry for 10-15 minutes on low heat until turmeric is softened.
Keep stirring continuously to avoid the sticking from bottom.
Whisk yogurt with red chilli powder, coriander powder and garam masala powder and add it in the pan.
Keep stirring continuously for 3-4 minutes until the sabzi starts to thicken.
Add salt and green peas and cover and cook for another 3-4 minutes.
Garnish with fresh coriander.
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Shishirdube
All your recipes are healthy and awesome.
I love to make your recipes as guide in your blog post.
They are easy to make. So thanks for the recipes.???
Neha Mathur
Thnx a lot 🙂