Haldi Ki Sabzi Recipe | Rajashthani Winter Special | कच्ची हल्दी की सब्ज़ी | Chef Sanjyot Keer

By Your Food Lab · 45 min

Ingredients

Instructions

1. Peel the fresh turmeric, wearing gloves if you like since it stains. Keep the peeled turmeric in water, then grate it with the large holes of a grater into a large bowl.
2. Heat the ghee in a kadhai over high heat, then add the grated turmeric. Cook over medium heat, stirring often (more often if the pan is not non-stick), until it turns golden brown and all moisture has evaporated.
3. Transfer the cooked turmeric to a bowl, pressing it against the kadhai wall to squeeze out the ghee. Keep the ghee in the kadhai.
4. Pound the garlic, ginger and green chilli in a mortar into a coarse paste (a small mixer also works).
5. Reheat the ghee in the kadhai. Add cumin seeds, asafoetida, onion and the pounded paste, and cook over high heat until the onion turns light golden brown.
6. Add the cashews and cook for a few seconds. Add the tomato and salt, and cook over high heat until the tomato is mushy.
7. Lower the heat. Whisk the powdered spices into the curd, add to the kadhai and stir for a few seconds. Raise the heat and cook until the ghee separates.
8. Add the green peas, cooked turmeric and spring onion and cook for 2-3 minutes, adding a splash of hot water if the gravy gets too dry. Cover and cook over low heat for 4-5 minutes.
9. Uncover, stir and taste, adjust the salt if needed, then add the garam masala and fresh coriander.

Summarized from Your Food Lab's video. Watch it for the details.

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