Haldi Ki Sabji (Fresh Turmeric Curry)

4.56 from 9 votes

Kachi 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.

Haldi ki sabji served in a bowl.
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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 (Kachi 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 Jodhpur. 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.

Turmeric has many health benefits. Read more about it here.

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

Peeling fresh haldi leaves the palm yellow, and the color lasts a few days. 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 200 g of fresh turmeric root 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.

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 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 will not go away, and the curry will not taste nice.

Ghee heating in a pan.

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
Crushed whole spices added to hot ghee.

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

  • ½ teaspoon cumin seeds
  • ¼ teaspoon asafetida
  • 2-3 green chilies (slit into half)
  • 1 teaspoon chopped garlic
  • 1 teaspoon grated ginger
Cumin seeds, asafetida, green chilies, garlic and ginger added to the pan.

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.

Grated turmeric added to the pan.

Stir frequently to avoid it from sticking to the bottom.

Cooked turmeric.

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

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

It 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 serve it 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 (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

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.
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 6 people

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)
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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 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.

Video

YouTube video

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
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3 Comments

  1. 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.???