Haldi Ki Sabji Recipe by Chef Ajay Chopra

 

 

Introduction:

 

Hello, my name is Ajay Chopra and I am excited to welcome you to my blog. Today, I am going to share a personal story about the heartwarming process of making tasty Haldi Ki Sabji, a dish that has a special place in my kitchen.

 

As I began to make Haldi Ki Sabji on a cold winter evening, the kitchen filled with the smell of fresh spices. The bright colours of turmeric, the earthy smell of cumin, and the sizzle of mustard seeds in hot ghee transported me to the traditional kitchens of Rajasthan. This recipe not only warms your taste buds but also has many health benefits, which is why I love making it every week.

 

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Fresh Haldi ki Sabzi Recipe

 

Portions: 5-6 servings

Preparation Time: 10 minutes

Cooking Time: 40 minutes

Calories: 386 cal per portion

 

Ingredients:

 

• 250 gms Fresh Turmeric
• 80 gms Ghee
• 2 tbsp Ghee
• 1 Bay Leaf
• 1 Black Cardamom
• 1 tbsp Ginger, finely chopped
• 1 cup Onion, chopped
• 1/2 tbsp Green Chilli, chopped
• 1 tbsp Garlic, chopped
• 1 tsp Jeera (Cumin Seeds)
• 1 cup Tomato, chopped
• 1 tsp Salt
• 1/2 tsp Red Chilli Powder
• 1 tsp Coriander Powder
• 1 cup Curd
• 2 tsp Besan (Gram Flour)
• 1/4 cup Green Peas
• 1/4 cup Spring Onion, chopped
• 2 tbsp Cashew
• 1 tbsp Kasuri Methi
• 1 tbsp Coriander, chopped

 

 

Method:

 

1. Wash and clean fresh turmeric roots. Peel and grate them finely.
2. In a pan, heat a generous amount of ghee and add the freshly grated turmeric. Roast it on medium flame for 4-5 minutes until golden. Set it aside.
3. In another pan, add more ghee. Add bay leaf and black cardamom, let them splutter.
4. Incorporate finely chopped ginger and sauté until fragrant.
5. Add chopped onions and cook until they turn light golden brown.
6. Add chopped green chillies, minced garlic, and cumin seeds. Cook until the mixture becomes aromatic.
7. Add chopped tomatoes and sauté until they soften and blend with the other ingredients.
8. Season the mixture with salt, red chilli powder, and coriander powder.
9. Prepare a mixture of curd and besan in a separate bowl. Add this mixture to the pan.
10. Introduce green peas and cashews into the curry.
11. Add the roasted fresh turmeric to the pan, ensuring it gets well-coated with the curd-based mixture.
12. Allow the curry to simmer, letting the flavors meld together.
13. Sprinkle kasuri methi and chopped coriander for a fresh aroma.

 

The Fresh Haldi ki Sabzi is ready to be served. Enjoy it with hot phulkas for a perfect combination of flavors. The warmth of turmeric, richness of ghee, and aromatic spices make this food both comforting and nutritious.

 

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About the Recipe:

 

Now that you have the recipe, let us talk about what Haldi Ki Sabji is really about. This Rajasthani gem is more than just a tasty treat; it is a variety of flavours that honours India's rich culinary history. When the best spices are carefully grated and mixed with raw turmeric, the result is an experience that will make your taste buds want more.

 

Curcumin, an antioxidant with many health benefits, gives the dish its bright yellow colour. In addition to tasting great, Haldi Ki Sabji can help reduce inflammation, making it a healthy addition to your diet. The combination of fresh ingredients not only pleases your taste buds but also makes this dish a nutritional powerhouse.

 

 

Cooking Tips:

 

1. Choose Fresh Turmeric: Pick turmeric roots that are fresh and make sure they are hard with no soft spots.

2. Perfect Grating: To make the sabji smooth, grate the turmeric very finely. This makes it taste better and look better too.

3. Balancing Spices: You can change how many spices you use to suit your taste. That is what makes this recipe so great: it is flexible.

4. Tempering Technique: In order to get the most out of flavours, you need to learn how to balance them.

5. Creamy Texture: To make it smooth, mix the besan and yoghurt together first, then add them to the main recipe.

 

 

Pairing Guide:

 

Haldi Ki Sabji is a versatile dish that goes well with steamed rice, chapati, paratha, or even chapati. For a truly Rajasthani experience, serve it with Bajra Roti. The jaggery in the sabji adds a subtle sweetness to the earthy flavours, making it a great side dish for any Indian meal.

 

 

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Frequently Asked Questions:

 

1. Can I use powdered turmeric instead of fresh? Yes, you can, but the fresh turmeric adds a unique texture and depth to the dish.

2. Is Haldi Ki Sabji spicy? The spice level can be adjusted to your liking. Feel free to control the heat by modifying the quantity of green chilies.

3. How long can I store leftovers? It can be refrigerated for up to two days. Reheat gently to retain the flavors.

4. Can I substitute ghee with oil for a vegan version? Absolutely, you can use any vegetable oil of your choice.

5. What makes this recipe healthy? The fresh turmeric in the sabji is rich in curcumin, known for its anti-inflammatory properties.

6. Can I add vegetables to this recipe? Yes, you can customize it by adding your favorite vegetables for an extra nutritional boost.

7. Is Haldi Ki Sabji a traditional Rajasthani dish? Yes, it is a classic Rajasthani recipe that showcases the region's culinary heritage.

8. Can I skip the besan-yogurt mixture? It adds a creamy texture, but you can omit it if you prefer a lighter version.

9. What other dishes can I pair with Haldi Ki Sabji? It complements well with various Indian bread and rice dishes. Experiment and find your perfect pairing.

10. Can I freeze the sabji for later use? It's best enjoyed fresh, but if needed, freeze it in airtight containers for up to a month. Reheat gently for serving.

 

Have fun exploring and enjoying the wonderful process of making and eating Haldi Ki Sabji!

 

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