Haldi Ki Sabzi
Veg
Vegan
A uniquely Haryanvi seasonal preparation of raw fresh turmeric rhizomes sliced and cooked with mustard oil, dried red chillies, and minimal spicing — the pungent, bitter-earthy flavour of fresh turmeric is startling and distinct, eaten in small quantities in winter.
Cuisines
Rajasthani
Haryanvi
Punjabi
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
| 200 grams | fresh turmeric root |
| 2 tablespoons | ghee |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | mustard seeds |
| 1 pinch | asafoetida |
| 1 cup | yogurt |
| 2 tablespoons | gram flour (besan) |
| 1 teaspoon | red chili powder |
| 1 teaspoon | coriander powder |
| 1 teaspoon | fennel seeds |
| 1 teaspoon | turmeric powder |
| 1 cup | water |
| — | salt to taste |
| 2 tablespoons | fresh coriander leaves, chopped |
Instructions
- 1 Peel and grate the fresh turmeric root.
- 2 Heat ghee in a pan over medium heat.
- 3 Add cumin seeds, mustard seeds, and asafoetida. Let them splutter.
- 4 Add the grated turmeric and sauté for 5-7 minutes until it becomes aromatic.
- 5 In a bowl, whisk together yogurt and gram flour until smooth.
- 6 Add the yogurt mixture to the pan, stirring continuously to avoid curdling.
- 7 Add red chili powder, coriander powder, fennel seeds, turmeric powder, and salt.
- 8 Pour in the water and mix well.
- 9 Cook the mixture on low heat for 15-20 minutes, stirring occasionally until it thickens.
- 10 Garnish with fresh coriander leaves before serving.
Tips
Use gloves while handling fresh turmeric to avoid staining your hands.