Haldi Ki Sabji Recipe Fresh Turmeric Curry Whiskaffair

on Jan 17, 2022, Updated Oct 02, 2023 Here are some more Rajasthani recipes that you may like: Mirchi Ke Tipore, Besan Bhindi, Ker Sangri, Makki Ka Dhokla, and Moong Dal Halwa.

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.

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

2 crushed green cardamoms 3-4 crushed cloves crushed 1-inch piece of cinnamon stick

½ teaspoon cumin seeds ¼ 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.

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. 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. 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.