Most people use haldi everyday in dal-subzi but fewer are the fortunate souls who have enjoyed its sabzi. So we at Jaipur Beat decided to go on an unusual vegetarian delight which is also the poor man’s saffron, tasty and aromatic, of course auspicious too.
Haldi or turmeric is a basic ingredient of Indian cooking but ‘Kachi Haldi Ki Sabzi’ is something special and cooked on special occasions in Rajasthan during winter season. Traditionally cooked with lots of ghee, this subji is typical to the Royal Rajasthani cuisine. This kachchi haldi ki subzi is easy to make and taste good.
So here is a short & simple recipe for Winter Delicacy-
Ingredients for Turmeric curry recipe.
- – 250 gms.
- Peas – 1 cup.
- Tomato – 4
- Green chilli – 2-3
- Ginger – 2 inch long piece
- Curd – 400 gms. (2 cup)
- Ghee – 150 gms. (2/3 cup)
- Black pepper – 10
- Cloves – 5
- Cinnamon – 2 pieces.
- Cardamom – 4
- Cumin seeds – 1/2 tea spoon.
- Heeng – 2 pinch
- Coriander powder – 2 tea spoon.
- Aniseed powder – 1 tea spoon.
- Salt – 1 tea spoon (according to the taste)
- Coriander leaves – 1 table spoon (chopped)
- Wash the turmeric pieces, put them into water for 5 min. dry the water or wipe with a cloth, peel them and then grate them in a bowl.
- Cut tomoto, chillies and ginger and make a paste. Keep this aside.
- Heat ghee in a pan and fry grated turmeric till golden brown on low flame.
- Take out turmeric from the pan & fry peas in same ghee for 2 min.
- Take out peas & tamper with asafetida (heeng) & cumin seeds (Zeera)
- Once it get roasted add aniseed powder & coriander powder.
- Put grinded black peppers, cloves, cardamom, cinnamon then add tomato, chili, ginger paste to roasted masala & cook till ghee starts to float at the top.
- Add whisked cud to the masala and bring it to boil. Keep stirring.
- Once it starts boiling add tomato pieces to it. Once boiled add salt to taste.
- Now add roasted turmeric & peas to the final gravy. Put the flame off.
- Garnish with coriander leaves & cover it for 10 min.
- Winter special Kachi Haldi Ki sabzi is ready to serve.
Serve it with roti but it also tastes good with zeera rice.
As turmeric is quite dry and hot in nature so a good amount of ghee and curd should be added to balance the heat and dry nature of haldi.
This subzi should be taken in moderation like a pickle or chutney.
- Good source of antioxidant
- helps the patients of arthritis
- lower the risks of brain diseases, cancer and heart diseases.
- Antiseptic in nature
- As haldi has a prominent color better use kitchen gloves so as to avoid your hands and nails becoming yellow
- Use only glassware or steel ware, as on melamine yellow stain will be difficult to remove.
- If your Kitchen platform is light in color better spread old news paper before starting preparation for the dish
- If there are stains of haldi on tiles better clean it immediately
- Do not leave utensils to be washed later as the chances of stains will be greater in that case.