Haldi Ki Sabzi Recipe (Fresh Turmeric Root Vegetable)
Turmeric roots sabzi made by adding gram flour, whisked yogurt and spices.
Haldi Ki Sabzi Recipe is an authentic Rajasthani winter dish. In this recipe, fresh Haldi (turmeric) is grated and simmered with spices and yogurt gravy. The addition of black pepper along with the garam masala powder and the twist with curry leaves. Serve Haldi Ki Sabzi Recipe (Fresh Turmeric Root Vegetable) with Phulkas, and your choice of Pulao recipe.
Did You know: Turmeric has been in use since antiquity for its anti-inflammatory, anti-flatulent and anti-microbial properties.Turmeric contains very good amounts of minerals like calcium, iron, potassium, manganese, copper, zinc, and magnesium. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure.
Fresh root contains very good levels of vitamin-C. Vitamin C is a water-soluble vitamin and a powerful natural anti-oxidant, which helps the body develop immunity against infectious agents, and remove harmful free oxygen radicals.
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- 200 grams Fresh turmeric root , washed and coarsely grated
- 1 tablespoon Gram flour (besan)
- 1/4 cup Yogurt (Curd) , whisked
- 1 inch Ginger , grated
- 2 Green Chillies , finely chopped
- 1 teaspoon Coriander Powder
- 1/2 teaspoon Garam masala powder
- Coriander leaves (Dhania) , for garnishing
- Salt , to taste
- Black pepper powder , to taste
- 1 sprig Curry leaves
- 1 teaspoon Mustard seeds
Directions for Haldi Ki Sabzi Recipe (Fresh Turmeric Root Vegetable)
To begin making the Haldi Ki Sabzi Recipe, heat a teaspoon of oil on medium heat in a Kadai. Add the ginger, grated Haldi and green chilies. Sprinkle some salt and stir fry the Haldi until it is softened (about 3 to 4 minutes).
While the Haldi is getting cooked, whisk the yogurt, gram flour, salt, coriander powder, black pepper and garam masala together in a bowl and keep aside.
Gradually stir in the yogurt mixture to the Haldi. Keep stirring continuously for about 5 minutes until the Haldi Sabzi begins to thicken. Check the salt and spices at this stage and adjust to suit your taste.
Once the Haldi is cooked through, turn off the heat and stir in the coriander leaves and transfer to a serving bowl.
In a small Tadka pan; heat a teaspoon of ghee, add the mustard seeds and allow it to crackle. Add the curry leaves, stir for a few seconds and turn off the heat. Pour the seasoning over the Haldi Ki Sabzi and serve.
Serve the Haldi Ki Sabzi Recipe topped with melted ghee and Phulkas for dinner or lunch.
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