Haldi ki sabzi or Turmeric curry is a traditional Rajasthani  winter special recipe,which is authentically prepared in desi ghee. It is prepared using raw turmeric or kachchi haldi , which is easily available during winter season. Raw turmeric/ kachchi haldi is a yellow ginger like vegetable which has a peppery, slightly bitter flavour. It is loaded with many  nutrients and has wide range of health benefits. Therefore it has long been used to treat a wide verity of health problems. Being hot in tendency,  it is been considered great to cure cold and joint pains  that occurs during winter season.

This is a special winter recipe which is prepare in large quantity and then shared with friends and relatives . In Rajasthan during winter season, this dish is also served in parties and marriages.

There are many ways to prepare haldi ki sabzi and today I am sharing a recipe which is really delicious and is equally loved by both kids and elders. I am preparing this dish using, grated turmeric, desi ghee, cauliflower, peas and other ingredients. I have used 600 gms of desi ghee for this recipe, but you can easily use 450-500 gms instead. It stays fresh for weeks in refrigerator if stored in a covered container. It is served as  a side dish in main meals. Simply take a required quantity, reheat it and it is ready to consume.

I am sure you are gonna love this recipe, so go ahead and lets see its Ingredients and procedure.

INGREDIENTS

  • Raw Turmeric (Kachchi Haldi)  –  1/2 kg / 500 gms (grated)
  • Desi Ghee   –   600 gms (can be reduced to 500 gm)
  • Onions (finely chopped)   –   300 gms / 2 cups
  • Cauliflower (Phool Gobhi)  –   300 gms / 1.5 cups (finely chopped / grated)
  • Peas ( Matar)   –  300 gms / 1.5 cups (pealed)
  • Green Chilies (Hari Mirch)  –  120 gms / 2/3 cups ( finely chopped)
  • Desi Red Tomatoes  –  200 gms / 1 cup (finely chopped)
  • Whole Garlic (more then half handful)   –  1/3 cup crushed
  • Hung Curd ( slightly sour)   –  400 gms / 2 cups
  • Red Chili Powder  –  2 tbsp
  • Coriander Powder  –   4 tsp
  • Coriander Chopped
  • Salt    –   to taste

Directions

  1. Finely chop all the vegetables ( onions, green chilies, tomatoes, cauliflower) separately , except peas and keep aside.
  2. Wash , peel and grate Turmeric. Squeeze and collect its juice .
  3. Now, add hung curd, red chili powder and coriander powder in the turmeric juice and mix well. Keep it aside.
  4. Take a heavy bottom, broad kadhai , and heat ghee till warm.
  5. Add onions and cook on high flame till they turn soft.
  6. Add cauliflower and cook for about a minute or two.
  7. Now add peas in it, give a mix, cover the kadhai and cook on medium heat for about 5-7 minutes. Steer once or twice in between.
  8. Open the lid, add chopped green chilies and salt, mix once again and place back the lid. Cook for about a minute.
  9. Now add chopped tomatoes and cook till tomatoes turn soft.
  10. Add squeezed turmeric and cook for another 4-5 minutes at medium to high flame. Keep steering in between.
  11. Add curd mixture , and cook while steering occasionally.
  12. When the moisture  is about to dry,  at the last add crushed garlic and cook till all the water evaporates. Keep the flame accordingly.
  13. Finally sprinkle chopped coriander and turn off the flame.
  14. Serve hot sabzi with hot chapati.

Tips

  1. Once completely cooled transfer it into a closed container and  refrigerate . It stays fresh for weeks.
  2. Quantity of Desi Ghee can be easily reduced to 450-500 gms.

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