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Kachchi Haldi ki Sabzi

a traditional Rajasthani dish specially made in winters when raw turmeric is abundantly available.
Course Main Course
Cuisine Indian, Rajasthani
Keyword fresh turmeric sabzi, kachchi haldi ki sabzi, rajasthani kachchi haldi ki sabzi
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 4 people

Ingredients

  • 150 grams turmeric root
  • 1/3 cup green peas
  • 5 tbsp ghee
  • 7 to 8 large cloves of garlic, chopped
  • 2 tbsp chopped ginger
  • 3 green chillies, chopped
  • 1 bay leaf
  • 2 cardamom
  • 1 inch cinnamon
  • 3 cloves
  • 1 onion, chopped
  • 1 tomato, chopped
  • ¾ cup curds
  • 1 tsp Kashmiri chilli powder
  • 1 tsp cumin coriander powder
  • ½ tsp garam masala (optional)
  • salt to taste

Instructions

  • Using hand gloves, peel the turmeric roots. Chop/grate turmeric roots. Keep aside.
  • Whisk the curds and keep aside.
  • Heat ghee in a pan.
  • Add bay leaf, cardamom, cinnamon, cloves and saute for few seconds.
  • Add chopped garlic and saute till the garlic is well roasted.
  • Add chopped green chillies and saute for few seconds.
  • Add chopped ginger and saute.
  • Next, add chopped turmeric.
  • Saute on low flame till the turmeric is cooked well. The turmeric needs to cook well in ghee so that the bitterness vanishes.
  • Once the turmeic is cooked, add chopped onion. Saute for a minute.
  • Add green peas and mix.  
  • .Add some water and cook covered till the peas turn soft.
  • Next add chopped tomato. Saute for few seconds till tomato becomes soft.
  • Add Kashmiri chilly powder, cumin-coriander powder, salt and mix well.
  • Add whisked curds and mix. Cover sand cook on low flame for few minutes.
  • Add ½ tsp garam masala. Adding of garam masala is optional.
  • Finally, garnish with chopped coriander leaves.Serve with chapatis/parathas / bajra rotis

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