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    Whisk Affair » Recipes » Dal & Curries » Veg Curries » Rajasthani Kachi Haldi Ki Sabji (Fresh Turmeric Curry)

    Published: Jan 17, 2022 | Last Updated On: Dec 30, 2022 by Neha Mathur

    Rajasthani Kachi Haldi Ki Sabji (Fresh Turmeric Curry)

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    Jump to Recipe

    Kachi Haldi Ki Sabji (Fresh Turmeric Curry) is a Rajasthani winter special dish made using fresh turmeric roots, ghee, yogurt, and spices. Here is my easy recipe to make it (can be easily made gluten-free).

    Here are some more Rajsthani recipes that you may like – Mirchi Ke Tipore, Rajasthani Besan Bhindi, Rajasthani Ker Sangri, Rajasthani Makki Ka Dhokla, Rajasthani Moong Dal Halwa, and Rajasthani Sev Tamatar Ki Sabzi. 

    Haldi ki sabji served in a bowl.
    Jump to:
    • About Haldi Ki Sabji
    • Ingredients
    • Pro Tips By Neha
    • How To Make Haldi Ki Sabji
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About Haldi Ki Sabji

    Kachi Haldi Ki Sabji (Fresh Turmeric Curry) is a winter delicacy and a traditional recipe from the state of royals, Rajasthan. Made using fresh turmeric roots, ghee, yogurt, and basic everyday spices, it is nutritious, easy to make, and has a vibrant yellow hue to it.

    Fresh haldi (Kachi Haldi) gives the sabji an earthy peppery flavor with a slightly bitter taste, which is balanced by the use of 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.

    It is popularly made during festivals, weddings, and special occasions and is traditionally served with Bajra Roti, Makki ki Roti, or Phulka.

    I am sharing this traditional recipe of Rajasthan that I learned from my grandmother who hailed from the city of Jodhpur. Do try this fresh turmeric root curry in the winter season when it is available in abundance.

    Ingredients

    Haldi ki sabji ingredients 1
    Haldi ki sabji ingredients 2

    Fresh Turmeric – It is available during winter and resembles yellow ginger root. Check your nearby Indian grocery store to source it.

    Note – You can also add 50 g of Amba Haldi (Mango Ginger) along with turmeric to give this curry a tangy taste.

    Green Peas – Use fresh or frozen peas.

    Yogurt – 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 chilli 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, green cardamom, cinnamon, and cumin seeds.

    Others – You will also need asafetida (hing), green chillies, garlic, fresh ginger, salt, and cilantro (fresh coriander leaves).

    Some people also add methi leaves (fenugreek leaves) and spring onions to this curry.

    Skip adding asafetida to make this curry gluten-free.

    Pro Tips By Neha

    Peeling fresh haldi leaves the palm yellow and it takes a few days for the color to go. So make sure to wear gloves while peeling and grating the 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.

    How To Make Haldi Ki Sabji

    Preparation

    Wash 7 oz (200 g) of fresh turmeric and peel it using a butter knife or a spoon.

    Peeled fresh turmeric roo

    Grate the turmeric root using the medium hole of a box grater.

    Grated turmeric.

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

    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 ½ 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 doesn’t go away and the curry will not taste nice.

    Ghee heating in a pan.

    Once the ghee is hot, add 2 crushed green cardamoms, 3-4 crushed cloves, and a crushed 1-inch piece of cinnamon stick and saute for 3-4 seconds.

    Crushed whole spices added to hot ghee.

    Add

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

    and fry for 4-5 seconds.

    Cumin seeds, asafetida, green chilies, garlic and ginger added to the pan.

    Now reduce the heat to low.

    Add 7 oz (200 g) of grated turmeric to the pan and saute for 10-15 minutes until the turmeric is softened.

    Grated turmeric added to the pan.

    Keep stirring continuously to avoid it from sticking to the bottom.

    Cooked turmeric.

    Once the turmeric is softened, add ¾ cup plain yogurt, 1 teaspoon Kashmiri red chili powder, 1 teaspoon coriander powder, and ½ teaspoon garam masala powder to the pan and mix well.

    Cook for 3-4 minutes on low heat and keep stirring frequently to avoid the yogurt from curdling.

    Yogurt and spice powders added to the pan.
    Cooked for 3-4 minutes.

    Add 1 teaspoon salt and ½ cup green peas to the pan and mix well.

    Salt and green peas added to the pan.

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

    Pan covered with a lid.

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

    Ready haldi ki sabji.

    Serving Suggestions

    Kachi Haldi Sabji can be served with Rajasthani moti roti, Rajasthani khoba roti, bajre ki roti, or makki ki roti with a dollop of homemade ghee.

    You can also serve it with phulka, tawa paratha, or lachha paratha.

    Usually, it is served as a side dish with meals in smaller quantities, as it has strong flavors and also because it 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, and thus many Rajasthani households make this in a little larger quantity and store it in the refrigerator to serve as a side to their meals. 

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

    You Might Also Like

    • Karare Aloo
    • Gajar Methi (Carrot Fenugrek Stir Fry)
    • Restaurant Style Nawabi Paneer Masala
    • Dahi Paneer Masala (Paneer In Yogurt Curry)

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Haldi Ki Sabji (Fresh Turmeric Curry) is a Rajasthani winter special dish made using fresh turmeric roots, ghee, yogurt, and spices. Here is my easy recipe to make it.

    Rajasthani Kachi Haldi Ki Sabji Recipe (Fresh Turmeric Curry)

    Kachi Haldi Ki Sabji (Fresh Turmeric Curry) is a Rajasthani winter special dish made using fresh turmeric roots, ghee, yogurt, and spices. Here is my easy recipe to make it.
    4.56 from 9 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Diet: Vegetarian
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 6 people
    Calories: 169kcal
    Author: Neha Mathur

    Ingredients 

    • ½ cup ghee
    • 2 green cardamoms (coarsely crushed)
    • 3-4 cloves (coarsely crushed)
    • 1 inch piece of cinnamon stick (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
    • 7 ounce fresh turmeric roots (200 g, 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)
    US Customary or Metric
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    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 saute for 10-15 minutes until the turmeric is softened. Keep stirring frequently to avoid 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.

    Video

    https://www.youtube.com/watch?v=v3jY164GpAA

    Notes

    Peeling fresh haldi leaves the palm yellow and it takes a few days for the color to go. So make sure to wear gloves while peeling and grating the turmeric.
    Do not reduce the quantity of ghee. If less ghee is used, the bitterness of turmeric doesn’t go away and the curry will not taste nice.
    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.
    The taste of raw haldi is bitter and that is why it is cooked in lots of ghee. Do not skimp on the amount of ghee to make this sabji.
    You can also add 50 g of Amba Haldi (Mango Ginger) along with turmeric to give this curry a tangy taste.

    Nutrition

    Calories: 169kcal | Carbohydrates: 5g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 42mg | Sodium: 459mg | Potassium: 101mg | Fiber: 2g | Sugar: 3g | Vitamin A: 226IU | Vitamin C: 7mg | Calcium: 48mg | Iron: 1mg
    Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
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    More Veg Curry Recipes

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Shishirdube

      July 28, 2017 at 3:13 am

      5 stars
      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.???

      Reply
      • Neha Mathur

        July 29, 2017 at 2:12 am

        Thnx a lot 🙂

        Reply
    2. Abhilasha

      December 20, 2022 at 7:55 am

      5 stars
      thank you so much

      Reply

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