Written Recipe - Haldi Ki Sabzi
Prep time: 15-20 minutes
Cooking time: 20-25 minutes
Serves: 5-6 people
Ingredients:
FRESH TURMERIC | ताज़ी हल्दी 250 GRAMS
GHEE | घी 5-6 TBSP
GARLIC | लहसुन 10 CLOVES
GINGER | अदरक 4 INCH
GREEN CHILLI | हरी मिर्च 2 NOS.
CUMIN SEEDS | जीरा 1 TSP
ASAFOETIDA | हींग 1/4 TSP
ONION | प्याज़ 2 MEDIUM SIZED. (CHOPPED)
CASHEW | काजू 10-12 (HALVED)
TOMATO | टमाटर 1 NO. (ROUGHLY CHOPPED)
CURD | दही 1/2 CUP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TBSP
SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 1/2 TSP
CORIANDER POWDER | धनिया पाउडर 1 TBSP
GREEN PEAS | हरे मटर 1/2 CUP
SPRING ONION | हरा प्याज़ A LARGE HANDFUL (ROUGHLY CHOPPED)
HOT WATER | गरम पानी AS REQUIRED
SALT | नमक IF REQUIRED
GARAM MASALA | गरम मसाला A PINCH
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
Method:
Peel the turmeric using a peeler, wear gloves while doing the further processes if preferred because the turmeric will stain your hands.
Once peeled, keep the turmeric in water, then grate it using the large hole grater into a large bowl.
Set a kadhai over high flame, add ghee & let it heat up.
Add the grated turmeric, stir & cook over medium flame until the turmeric changes its colour to golden brown & all the moisture evaporates, make sure that you keep stirring it continuously if you are not using a non-stick kadhai as it has a tendency to stick at the bottom.
Once cooked, transfer the turmeric into a bowl, make sure you press it against the wall of the kadhai you squeeze out the ghee as the further cooking process will happen in the same kadhai.
Add the garlic, ginger & green chilli into a mortar & pound it into a coarse paste, you can also use a small mixer.
Heat the ghee in the kadhai again & add cumin seeds, asafoetida, onion & the ginger garlic chilli paste, stir well & cook over high flame until the onions turn light golden brown.
Add the cashews & cook them for a few seconds.
Add tomato & salt, stir & cook over high flame until the tomatoes turn mushy.
Next, lower the flame & add the powdered spices in the curd & whisk it well, add the whisked spiced curd int the kadhai & stir continuously for a few seconds then increase the flame & cook until the ghee separated.
Add green peas, cooked turmeric, spring onions & cook for 2-3 minutes, you can add a splash of hot water if the gravy is getting too dry, then cover & let the sabzi cook for 4-5 minutes over low flame.
Then the lid off, stir & taste, adjust salt if required & lastly add garam masala & fresh coriander.
Your delicious & comforting haldi ki sabzi is ready, serve it hot with bajra rotlo or sogra or any other millet bread of your choice.
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Intro 0:00
Prepping Turmeric 1:32
Cooking Turmeric 2:31
Final Cooking 4:27
Plating 7:49
Outro 8:51