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Kachi haldi ki sabzi
Fresh turmeric curry
कच्ची हल्दी की सब्ज़ी (kachi haldi ki sabzi): Rajasthani fresh turmeric root slow-fried in ghee with yoghurt and peas
When fresh turmeric root reaches the markets of Jodhpur and Jaipur in December, Marwari families cook kachi haldi ki sabzi, a rich, warming winter dish eaten in small portions with bajra roti and a glass of buttermilk. Grated turmeric is fried slowly in plenty of ghee until it darkens and loses its raw bitterness, then simmered with onion, yoghurt, green peas and spices into a golden, earthy curry. The usual mistake is rushing the frying: it needs 15–20 minutes on a low heat, or the dish tastes harsh. Wear gloves when grating, as turmeric stains hands and boards. Chef's tip: whisk the yoghurt with the ground spices before adding it, and keep stirring until it boils, so the sauce stays silky.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 6
Ingredients
- 5 ½ oz fresh turmeric rootpeeled and coarsely grated
- 2 ⅞ oz ghee
- 1 tsp cumin seeds
- 2 onionsfinely chopped
- 1 tbsp ginger-garlic paste
- 10 ½ oz plain yoghurt
- 1 tsp red chilli powder
- 1 ½ tsp ground coriander
- 1 tsp salt
- 5 ½ oz green peas (fresh or frozen)
- 1 oz cashew nuts (optional)optional
- ½ tsp garam masala
- 2 tbsp fresh corianderchopped
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Method
0/6 doneStep 1: Heat 2 ⅞ oz ghee in a heavy pot over a low heat. Add 5 ½ oz fresh turmeric root and fry for 15–20 minutes, stirring often, until it darkens to deep orange-brown and smells sweet rather than sharp.
18 minStep 2: Add 1 tsp cumin seeds and 2 bay leaves and stir for 30 seconds, then add 2 onions and fry for 8 minutes until golden.
9 minStep 3: Add 1 tbsp ginger-garlic paste and fry for 1 minute.
1 minStep 4: Whisk 10 ½ oz plain yoghurt with 1 tsp red chilli powder, 1 ½ tsp ground coriander and 1 tsp salt until smooth. Lower the heat and pour it in, stirring constantly until it comes to a gentle boil.
4 minStep 5: Add 5 ½ oz green peas (fresh or frozen) and 1 oz cashew nuts and simmer for 8 minutes, stirring, until the peas are tender and the ghee separates at the edges.
8 minStep 6: Sprinkle ½ tsp garam masala and 2 tbsp fresh coriander and serve hot in small portions with bajra roti or chapati.
1 min
Nutrition per serving
- Calories
- 260 kcal
- Protein
- 7 g
- Carbs
- 15 g
- Fat
- 19 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kachi haldi ki sabzi take?
- About 60 minutes in total: 20 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of ghee?
- Butter, same amount (keep the heat a little lower, butter burns sooner).
- What can I use instead of cumin seeds?
- Ground cumin, three quarters of the amount (add it with the other ground spices, not to hot oil first).
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