Haldi Ki Sabzi – Winter Special.

Have you ever heard about Haldi Ki Sabzi or ever eaten it? I was also not aware of it until my Mother-in-law made it during this Winter and I was very curious to know as to how it tastes and how she makes it. This time I learned it from her and thought of posting a recipe of the same.

Haldi known as Turmeric has amazing health benefits which we all are aware of. Kacchi Haldi is available in the market during Winter season as eating it brings warmth inside the body and gives benefits during Winter. It’s a brilliant way of eating Haldi in a form of sabzi as it tastes decent if not great. It does have a pungent taste to it but since it has so many great properties why not eat it with roti. Honestly, it doesn’t taste that bad. {Hehe}

Haldi sabzi is easy to make and requires basic ingredients in your kitchen. It does take a bit of time to cook and becomes tender and soft. Slightly pungent in taste but considering the health benefits, it’s a great recipe.

Kacchi haldi is readily available in the local vegetable market. I have posted the picture of it so that anyone can spot it and make this recipe. It certainly does look like ginger but hey, you gotta be careful and once you open it up you will see the turmeric magic.

Let’s get started with the recipe.

Once made you can eat Haldi sabzi for 3-4 days. Store it in a jar or bowl. You can keep it at room temperature or in the fridge. Just warm it a bit on gas or microwave before eating. Always eat Haldi ki sabzi in proportion as it is warm in tendency. Eat 1 teaspoon of it and you are good.

More Winter recipes: Broccoli Soup, Broccoli Kebab, Meethi Kebab,

Print Recipe

Haldi ki sabzi - Winter special.

A typical Winter recipe, haldi ki sabzi is a must try this season. Loaded with nutritional value, it keeps your body warm and tastes great with roti.

Course

main course

Cuisine

indian

Prep Time

10 minutes

Cook Time

20-25 minutes

Servings

People

Ingredients

• 250 Gms Kacchi Haldi/ Turmeric Peeled and grated.
• 2 Medium Onions Finely chopped
• 1 Small tomato Finely Chopped.
• 1/4 cup Fresh Peas
• 75 Gms ghee
• 1/4 teaspoon Mustard seeds
• 1/4 teaspoon Cumin seeds
• 1-2 number Green Chillies Slit into halves
• 1/2 teaspoon Red chilli Powder
• 1/4 teaspoon garam masala
• salt to taste

Course main course Cuisine indian Prep Time 10 minutes Cook Time 20-25 minutes Servings People Ingredients 250 Gms Kacchi Haldi/ Turmeric Peeled and grated. 2 Medium Onions Finely chopped 1 Small tomato Finely Chopped. 1/4 cup Fresh Peas 75 Gms ghee 1/4 teaspoon Mustard seeds 1/4 teaspoon Cumin seeds 1-2 number Green Chillies Slit into halves 1/2 teaspoon Red chilli Powder 1/4 teaspoon garam masala salt to taste

Instructions

1. Wash, peel and grate haldi. Keep it aside. Finely chop onions, tomato and slit green chillies into halves.
2. In a kadhai, add ghee and yes be generous while adding it. It tastes good only with this much amount of ghee.
3. When heated add jeera, rai, green chillies, onions. Sauté and cook it for a while. Keep cooking on low flame till onions become soft and translucent. We don't want to overcook them. Now add tomatoes and peas.
4. Cook till peas become soft. Add grated haldi and keep cooking on low flame.
5. Cooking haldi takes time so be patient, check it in between. It should become tender and soft.
6. At this stage add red chilli powder, garam masala and namak. Mix it well.
7. Cook it for another 2 minutes. Voila! Haldi ki sabzi is ready to eat.

Recipe Notes

Cook it in ghee only as it tastes better and is healthier than oil.

Cook it on low flame and be patient as it takes a bit of time to cook.

Store this sabzi in a bowl and can eat for 2-3 days.

Eat it in small portions, eat 1-2 teaspoons at a time. Do not eat more than this as haldi has warm properties.

 

Share this Recipe