Haldi ki Sabzi
Haldi Ki Sabzi Recipe is an authentic Rajasthani winter dish. This sabzi should be taken in moderation like a pickle or chutney.
Haldi ki Sabzi is a traditional recipe of Rajasthan served in special occasion like marriages and parties. This sabzi should be taken in moderation like a pickle or chutney. Turmeric is found in the winters. It is yellow in colour and looks like a Ginger. Turmeric is hot in tendency and is used to cure cold and joint pains that take place during winters. 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 Turmeric.
Health Benefits of Turmeric
It is a very good source of antioxidants and has anti-inflammatory benefits. It also improves brain function and lowers the risks of brain diseases, cancer and heart diseases. It also cures and prevents Alzheimer’s disease. Turmeric helps the patients of arthritis as it has inflammatory properties and also works as an antidepressant.
Preparation of Haldi ki Sabzi
Haldi Ki Sabzi recipe is an authentic Rajasthani Cuisine in winter. Turmeric is fried in desi ghee so that the bitterness goes away. Turmeric Curry is made only with whole raw turmeric. One can add peas, cauliflower into the curry. In this recipe, fresh turmeric is grated and simmered with spices and yogurt gravy.
Whole Raw Turmeric - 250 gms
Peas - 1 cup
Cauliflower - 1 cup
Tomato - 4
Green Chilli - 2 to 3
Ginger - 2 inch long piece
Curd - 2 cups
Ghee - 5 tbsp
Black Pepper - 10
Cloves - 5
Cinnamon - 2
Cardamom - 4
Cumin Seeds - 1/2 tsp
Asafoetida - 2 pinch
Coriander Powder - 2 tsp
Anise Powder - 1tsp
Salt to the taste
Coriander Leaves - 1 tbsp finely chopped
Wash the turmeric pieces, dry the water or wipe with a cloth, peel them and then grate them in a bowl.
Wash the tomatoes and cut them into big pieces.
Separate the stems from green chilli and wash them.
Peel and wash the ginger and cut into big pieces. Grind all the ingredients into the mixture and make a paste.
Cut two tomatoes into big pieces and keep them in a separate bowl.
Whisk the curd. Grind the black pepper, cloves, cinnamon and cardamom in a grinder.
Heat ghee in a pan and roast the grated turmeric on medium flame till it turns brown. Keep on stirring the turmeric while roasting it. Once the turmeric gets roasted take it out on a plate.
Fry the peas and cauliflower in the same ghee and keep them in a separate small bowl.
Now temper the cumin seeds, asafoetida into the remaining ghee.
Once the cumin seeds gets roasted put ground masala, coriander powder and anise powder into it.
Roast the masala well and then add tomato paste and roast it again till the ghee starts to float at the top of the masala.
Add curd into the roasted masala and cook till it starts to boil.
Put tomato pieces into the boiling curd, fried turmeric. Add salt to it and cook the recipe for another 2-3 minutes. Turn off the flame.
Mix coriander leaves in the recipe and leave it covered for 10-15 minutes.
Serve it with naan, chapati and rice.