A specialty winter dish from Rajasthan, Haldi Ki Sabji is fresh turmeric and yoghurt curry mildly flavored with spices. Here is how to make it.
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.
If amba haldi is not available, use regular haldi for this sabji.
Do not compromise on frying the haldi. If not fried properly, the sabji will turn bitter.