Haldi ki Sabzi
winter curry of fresh turmeric root and peas cooked down in yogurt and ghee
Allergens in Haldi ki Sabzi: milk.
Ingredients
Quantities for 4.
- 250g fresh root, peeled and coarsely grated Turmericfresh haldi, not powder. The root is the whole dish, and it is only around in winter
- 150g, fresh or frozen Peas
- 250g, whisked smooth Yogurt
- 6 tbsp Gheefresh turmeric drinks fat; cutting this down makes the dish harsh
- 4 tsp, to serve Jaggerya spoonful a head, alongside rather than in the pan. The last step calls for it and it was missing from this list
- 1 tbsp, grated Ginger
- 3, slit Green Chilli
- 1 tsp Cumin Seeds
- 1/4 tsp Asafoetidause compounded-free hing to keep this gluten-free
- 2 tsp Coriander Powder
- 1 tsp Chilli Powder
- 1/2 tsp Garam Masalaoptional
- 2 tbsp Creamoptional
- 2 tbsp, chopped Coriander Leavesoptional
- 200ml Water
- to taste Salt
Cookware
stovetop, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Wear gloves to peel and grate the turmeric, and do it on a board you do not mind staining. It dyes everything it touches for days.
- Bring the yogurt to room temperature and whisk it smooth before you begin.
- Grate the turmeric just before cooking; grated root dries out and darkens fast.
Method
- Heat 4 tbsp ghee on low and add the grated turmeric.
- Fry gently for 12-15 minutes, stirring often, until the raw earthy smell turns sweet and the ghee runs clear orange at the sides.Low heat throughout. Browned turmeric turns bitter and there is no fixing it.
- Push the turmeric aside, add the remaining 2 tbsp ghee and crackle the cumin, then the hing, ginger and green chillies.
- Stir in the coriander and chilli powders off the heat for 10 seconds.
- Take the pan right off the flame, add the whisked yogurt, then return to the lowest heat and stir continuously 5-6 minutes until it thickens and the ghee separates.This gravy splits easily. Off the heat first, and never stop stirring until it simmers.
- Add the peas, salt and water, cover and simmer 10 minutes until the peas are tender and the gravy is thick.
- Stir in the cream and garam masala and cook 2 more minutes.
- Rest 5 minutes, scatter the coriander leaves and serve with bajre ki roti and a spoonful of jaggery on the side.The jaggery is not a garnish. The sweetness is what makes the turmeric bearable in quantity.
Storage
Keeps 4 days refrigerated and mellows as it sits. Reheat on low with a splash of water; it also freezes for a month, though the peas soften.
Nutrition Good estimate
One serving of Haldi ki Sabzi (249 g) is about 490 calories, or 197 calories per 100 g.
Medium protein: 11 g a serving, 9% of the calories
| Per serving249 g | Per 100 g | |
|---|---|---|
| Calories | 490 kcal | 197 kcal |
| Protein | 11.3 g | 4 g |
| Carbohydrate | 57.5 g | 23 g |
| of which sugars | 11.9 g | 5 g |
| Fibre | 17.5 g | 7 g |
| Fat | 26.7 g | 11 g |
| of which saturated | 16.2 g | 6 g |
| of which unsaturated | 8.9 g | 4 g |
Nearest database match used for asafoetida, garam masala, jaggery. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegetarian Indian recipes · Gluten-free Indian recipes · No onion no garlic recipes · Rajasthani recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.