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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.
For 4 servings
Preparation
Sauté the Turmeric
Create the Masala Base
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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.
This rajasthani recipe takes 40 minutes to prepare and yields 4 servings. At 237.32 calories per serving with 4.18g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Incorporate the Yogurt Gravy
Combine and Simmer
Garnish and Serve
For a richer, creamier gravy, add 1-2 tablespoons of cashew paste (kaju paste) along with the yogurt mixture.
You can add other finely chopped winter vegetables like carrots or fresh fenugreek leaves (methi) along with the green peas.
Substitute ghee with a neutral oil like sunflower oil and use a thick, unsweetened plant-based yogurt (like cashew or coconut). Be extra careful when heating the plant-based yogurt to prevent it from splitting.
Fresh turmeric is a rich source of curcumin, a natural compound known for its powerful anti-inflammatory properties, which can help reduce inflammation in the body.
The high concentration of antioxidants and antimicrobial properties in fresh turmeric, combined with nutrients from other spices, helps strengthen the immune system.
The use of yogurt provides beneficial probiotics, which support a healthy gut microbiome. Additionally, ginger and ghee are known to aid digestion and soothe the digestive tract.
One serving of Haldi ki Sabzi contains approximately 210-230 calories, primarily from the ghee and yogurt. The exact count can vary based on the fat content of your yogurt and the precise amount of ghee used.
Yes, it is very healthy. The star ingredient, fresh turmeric, is rich in curcumin, a powerful anti-inflammatory and antioxidant compound. The dish is also a good source of probiotics from yogurt, aiding digestion.
To prevent curdling, make sure your yogurt is at room temperature. Whisk it thoroughly with the powdered spices before adding it to the pan. Most importantly, reduce the heat to the absolute minimum and stir continuously for 2-3 minutes after adding the yogurt.
No, this recipe specifically requires fresh turmeric root (kacchi haldi). Turmeric powder has a different flavor profile and texture and cannot be used as a substitute to create this authentic dish.
To remove turmeric stains from your hands, you can make a paste of lemon juice and salt or baking soda and water. Scrub your hands with the paste and then wash with soap. Wearing gloves is the best way to prevent stains.
Traditionally, Haldi ki Sabzi is served hot with pearl millet flatbread (Bajra Roti) or cornmeal flatbread (Makki ki Roti). It also pairs well with simple phulka or chapati.