A unique and aromatic Rajasthani winter curry made from fresh turmeric root. This vibrant dish has a pungent, earthy flavor balanced by creamy yogurt and fragrant spices, best enjoyed with bajra roti.
Prep15 min
Cook25 min
Servings4
Serving size: 0.75 cup
237cal
4gprotein
24gcarbs
16g
Ingredients
250 g Fresh Turmeric Root (Peeled and finely grated)
0.25 cup Ghee (Essential for authentic flavor and cooking the turmeric)
1 cup Full-Fat Yogurt (Whisked until smooth, at room temperature)
A rustic and wholesome multi-grain flatbread from Rajasthan, made with a blend of wheat, sorghum, and chickpea flours. Spiced with cumin, chili, and fresh herbs, it's a nutritious and flavorful bread perfect with dal, curry, or a spicy garlic chutney.
A fluffy, savory omelette packed with the vibrant flavors of India. Finely chopped onions, tomatoes, and green chilies are whisked with eggs and aromatic spices for a quick, satisfying, and protein-rich breakfast.
About Haldi ki Sabzi, Bejar ki Roti and Masala Omelette
Gut-friendly Haldi ki Sabzi with Bejar ki Roti and a protein-packed masala omelette. So good!
This marwari dish is perfect for lunch. With 810.3899999999999 calories and 29.04g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.25 tsp Asafoetida
2 tsp Coriander Powder
1 tsp Red Chili Powder (Adjust to taste)
0.5 tsp Garam Masala
1 tsp Salt (Or to taste)
0.5 cup Water (As needed for consistency)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Preparation
Wear gloves to prevent staining your hands. Wash, peel, and finely grate the fresh turmeric root.
Finely chop the onion. Grate the ginger and mince the garlic. Slit the green chilies.
In a bowl, whisk the room-temperature yogurt until completely smooth. Add the coriander powder, red chili powder, and salt to the yogurt and mix well. Set aside.
2
Sauté the Turmeric
Heat the ghee in a heavy-bottomed pan (kadai) over medium heat.
Once the ghee is hot, add the grated turmeric. Sauté for 7-8 minutes, stirring frequently, until its raw smell disappears and it becomes fragrant and slightly darker in color.
Remove the sautéed turmeric from the pan and set it aside on a plate.
3
Create the Masala Base
In the same pan with the remaining ghee, add the cumin seeds. Allow them to crackle for about 30 seconds.
Add the asafoetida, followed immediately by the finely chopped onions.
Sauté the onions for 6-8 minutes until they turn soft and golden brown.
Add the grated ginger, minced garlic, and slit green chilies. Cook for another minute until the raw aroma of garlic disappears.
4
Incorporate the Yogurt Gravy
Reduce the heat to the lowest setting. Slowly pour the spiced yogurt mixture into the pan while stirring continuously and vigorously.
Continue stirring for 2-3 minutes without stopping to prevent the yogurt from curdling.
Once the mixture is stable, increase the heat to medium-low and cook until you see ghee separating from the masala at the edges of the pan.
5
Combine and Simmer
Add the sautéed turmeric and green peas to the yogurt gravy. Mix everything gently to combine.
Pour in the water, stir well, and bring the curry to a gentle simmer.
Cover the pan with a lid and let it cook on low heat for 5-7 minutes, or until the peas are tender and the gravy has thickened to your desired consistency.
6
Garnish and Serve
Turn off the heat. Stir in the garam masala powder.
Garnish with freshly chopped coriander leaves.
Let the sabzi rest for 5 minutes before serving. Serve hot with traditional Rajasthani breads like Bajra Roti or Makki ki Roti.
339cal
9gprotein
45gcarbs
15gfat
Ingredients
1 cup Whole Wheat Flour (Also known as Atta)
0.5 cup Sorghum Flour (Also known as Jowar Atta)
0.5 cup Gram Flour (Also known as Besan)
1 medium Red Onion (Finely chopped)
2 pieces Green Chili (Finely chopped, adjust to taste)
1 inch Ginger (Freshly grated)
2 tbsp Coriander Leaves (Freshly chopped)
1 tsp Cumin Seeds
0.25 tsp Turmeric Powder
0.5 tsp Red Chili Powder (Adjust to taste)
1 tsp Salt (Adjust to taste)
4 tbsp Ghee (1 tbsp for dough, 3 tbsp for cooking)
1 cup Warm Water (Use as needed for kneading)
Instructions
1
Prepare the Flour Mixture
In a large mixing bowl (parat), combine the whole wheat flour, sorghum flour, and gram flour. Whisk them together to ensure they are well mixed.
Add the dry spices: cumin seeds, turmeric powder, red chili powder, and salt. Mix again.
2
Knead the Dough
Add the finely chopped onion, green chili, grated ginger, and fresh coriander leaves to the flour mixture. Use your hands to incorporate them evenly.
Add 1 tablespoon of ghee to the mixture. Rub it in with your fingertips until it resembles coarse breadcrumbs. This process, called 'moyan', makes the roti softer.
Gradually add warm water, a little at a time, and knead to form a firm but pliable dough. The dough should not be too soft or sticky. Avoid over-kneading.
Do not rest this dough for a long time. Proceed to make the rotis within 5-10 minutes, as the onions will release water and make the dough sticky.
3
Shape and Roll the Rotis
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball and flatten it between your palms. Dust it lightly with dry whole wheat flour.
4 piece Large Egg (Bring to room temperature for a fluffier result.)
0.25 cup Red Onion (Finely chopped.)
0.25 cup Tomato (Deseeded and finely chopped.)
1 piece Green Chilli (Finely chopped. Adjust to your spice preference.)
2 tbsp Coriander Leaves (Finely chopped, plus extra for garnish.)
0.25 tsp Turmeric Powder (Adds color and a mild earthy flavor.)
0.25 tsp Red Chilli Powder (Optional, for extra heat.)
0.25 tsp Garam Masala (For a warm, aromatic finish.)
2 tbsp Milk (Optional, helps make the omelette tender.)
0.5 tsp Salt (Adjust to taste.)
0.25 tsp Black Pepper (Freshly ground is best.)
2 tsp Ghee (Can be substituted with butter or oil.)
Instructions
1
Prepare the Egg Mixture
In a medium-sized bowl, crack the 4 eggs. Add the milk (if using), turmeric powder, red chilli powder, garam masala, salt, and black pepper.
Using a fork or a whisk, beat the mixture vigorously for 1-2 minutes until it is light, well-combined, and slightly frothy. This incorporates air and is key to a fluffy omelette.
2
Add Vegetables
Add the finely chopped onion, deseeded tomato, green chilli, and coriander leaves to the whisked eggs.
Gently mix everything together until just combined. Avoid over-mixing at this stage.
3
Cook the First Omelette
Heat 1 teaspoon of ghee in an 8-inch non-stick skillet over medium heat. The pan is ready when a drop of water sizzles.
Pour half of the egg mixture into the pan. Swirl gently to spread it into an even circle.
Cook for 2-3 minutes, until the edges begin to set and the bottom is a light golden brown. You can lift an edge with a spatula to check.
Place it on a rolling board and gently roll it into a circle about 5-6 inches in diameter. These rotis should be slightly thicker than regular chapatis to prevent tearing.
If the edges crack, gently press them back together. You can also pat the dough with your palms to shape it.
4
Cook the Rotis
Heat a tawa (flat griddle) over medium-high heat. The tawa should be hot before you place the roti on it.
Carefully place the rolled roti on the hot tawa. Cook for about 45-60 seconds, or until you see small bubbles appear on the surface.
Flip the roti using tongs. Cook the other side for about 1-1.5 minutes until light brown spots appear.
Flip it again. Drizzle about 1/2 teaspoon of ghee on the top surface and spread it evenly with a spatula.
Flip once more, apply ghee to the other side, and gently press the roti with the spatula, especially around the edges, to ensure it cooks through evenly.
Cook until both sides are golden brown and crisp. Repeat the process for all the remaining dough balls.
5
Serve
Serve the Bejar ki Roti immediately while hot. It pairs wonderfully with Rajasthani gatte ki sabzi, lehsun ki chutney (garlic chutney), dal, or a dollop of white butter.
Fold and Finish
When the top is about 80% set but still slightly moist, use a spatula to gently fold the omelette in half.
Press down lightly and cook for another 30-60 seconds, until the omelette is cooked through to your liking.
5
Serve and Repeat
Carefully slide the finished omelette onto a plate. Garnish with a sprinkle of fresh coriander.
Wipe the pan clean, add the remaining 1 teaspoon of ghee, and repeat the process with the rest of the egg mixture to make the second omelette.
Serve immediately with buttered toast or pav (Indian bread rolls).
