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Kacchi Haldi ki Sabzi - Fresh Turmeric Root Curry

Kacchi Haldi ki Sabji - Fresh Turmeric Root Curry is an authentic Rajasthani recipe which is very popular in the city of Jodhpur. Tastes great with flatbread.


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Kacchi Haldi ki Sabzi - Fresh Turmeric Root Curry

Prep Time = 7 minutes
Cook Time = 30 minutes
Total Time = 37 minutes
Category = Main Course
Cuisine = Indian
Serves = 6
Nutrition Info = 185 calories
Serving Size = 1 serving

RECIPE INGREDIENTS

» For Haldi ki Sabji:


RECIPE INSTRUCTIONS

» Peeling and Grating Turmeric Root (Kacchi Haldi):

  1. Scrape fresh turmeric roots with a spoon to remove the skin.
  2. Now grate the turmeric roots.
  3. Set them aside.

» Making Tomato Paste:

  1. Add tomato, ginger, garlic to a blender, and blend to make a smooth paste.
  2. Tomato paste is ready. Keep it aside.

» Making Spiced Yogurt:

  1. Combine chili powder, coriander powder, garam masala powder, and yogurt in a deep bowl and whisk it well until there is no lump remain.
  2. Once whisked, keep it aside.

» Making Onion Paste:

  1. Add onion to a blender jar and blend well to make a smooth paste.
  2. Onion paste is ready. Keep it aside.

» Frying Turmeric Root (Kacchi Haldi):

  1. Heat ghee in a pan over medium heat.
  2. Once hot, turn the heat to medium-low and fry the grated turmeric on medium heat till it turns golden brown.
  3. Drain the fried turmeric on a plate and set aside.

» Making Haldi ki Sabji (Turmeric Root Curry):

  1. Add cumin seeds to the same pan.
  2. Once the cumin seeds start to crackle, add onion paste.
  3. Sauté till onion paste is golden brown.
  4. Now, add tomato paste and mix well.
  5. Sauté for 2 mins and add green chilies.
  6. Let it cook till you see ghee on sides.
  7. Add whisked spiced yogurt and stir continuously for 3-4 minutes.
  8. Cover and cook on medium heat till the ghee separates. At this stage, you can add water if you want. (If you are adding water, let it come to a boil before adding roasted turmeric.)
  9. Add fried turmeric, salt and mix well.
  10. Cook on medium heat for 7-8 minutes or until you see ghee floating on the top.
  11. Turmeric curry is ready. Serve it hot with roti or pulao.

RECIPE NOTES

  1. No notes for this recipe.

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