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Rajasthani Kacchi Haldi ki Sabzi | Fresh Turmeric Root and Peas Curry

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It was in 2016 that I ordered Rajasthani Kacchi Haldi ki Sabzi for lunch from one of the (then) newly launched online food delivery services. It was love at first taste. As is wont, I immediately searched for the recipe for this gluten-free Turmeric Root and Peas Curry online and made it at home. Ever since then, I make this traditional Rajasthani dish often at home; especially in winter.

A bowl of Kacchi Haldi ki Sabzi, a fresh turmeric root and peas curry from Rajasthan
Rajasthani Kacchi Haldi Ki Sabzi

I have only made pickled turmeric root in lemon juice, and so cooking with it was a novel idea. I was quite intrigued by this traditional Rajasthani recipe and could not wait to try it; especially after I tasted this Kacchi Haldi ki Sabzi. I had to give it a few tries before I got the balance of turmeric root to peas just right; too much turmeric root and this curry is quite inedible while too little means you do not get to taste it at all.


What I liked about Haldi ki Sabzi was that it was cooked such that it delivered the manifold benefits of turmeric: the turmeric root keeps you warm in winter, the ghee in the dish helps absorb the curcumin, and the dahi + milk counter-balance the heat generated by the turmeric.

Rajasthani Kachi Haldi ki SabziPin

Things to Note About Kacchi Haldi ki Sabzi

  • Fresh turmeric root is found in abundance in winter and Kacchi Haldi ki Sabzi is a winter specialty in Rajasthan. This traditional Rajasthani dish is a great way to counter the bitter cold of North India (especially the desert regions of Rajasthan) because turmeric root generates a lot of body heat.
  • The dahi and milk in this turmeric root curry help balance the heat generated by the turmeric.
  • Do use ghee liberally in making this dish as it help absorb the curcumin in turmeric. Curcumin is what delivers all those health benefits of turmeric.
  • Turmeric is a superfood; there is no doubt about it. However, like everything, moderation is the key to enjoying the benefits. Have small portions and pregnant women should not eat this curry.

Other Winter Recipes You May Enjoy

Gluten-free, vegetarian Haldi ki Sabzi made with grated turmeric root and fresh peas from Rajasthan.
Haldi ki Sabzi from Rajasthan

How to Make Rajasthani Kacchi Haldi ki Sabzi | Turmeric Root and Peas Curry

Getting the Turmeric Ready
  1. Using a few drops of oil, grease the palms of your hands, nails and back of your fingers. Be sure to do this, otherwise, your hands and nails may remain yellow for a day or two.
  2. Peel and grate 100 gms of fresh turmeric.
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  3. Cover and set aside.
Other Prep
  1. Beat 1/2 cup yogurt well to ensure there are no lumps.
  2. Slit 4 green chillies and set aside.
Making Kacchi Haldi ki Sabzi
  1. In a pan, over medium heat, melt 1 tbsp the ghee.
  2. Add the 1 tsp cumin seeds and 4 slit green chillies, and stir-fry till the cumin starts to change colour.
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  3. Add 1/2 cup grated turmeric root.
  4. Stir-fry till the turmeric starts to change colour and the raw turmeric smell starts to disappear. Keep stirring as the turmeric has a tendency to stick to the pan.
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  5. Add 1 cup green peas and stir-fry till the peas soften a bit.
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  6. Add 1 tsp red chilli and 1.5 tsp coriander powder, and mix well.
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  7. Turn the heat down to low.
  8. Add 1/2 cup milk and let the peas and turmeric cook in the milk for 2-3 minutes.
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  9. Turn off the heat.
  10. Immediately add 1 cup well-beaten yogurt and some salt. Mix well.
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  11. Cover and set aside for 10 minutes.
  12. Serve warm Kacchi Haldi ki Sabzi with rotis.
Rajasthani Haldi ki Sabzi made with fresh turmeric root, peas, and yogurt.Pin

I first posted this recipe in March 2016 and am reposting it now with step-by-step photos.

Recipe for Kacchi Haldi ki Sabzi

Gluten-free, vegetarian Haldi ki Sabzi made with grated turmeric root and fresh peas from Rajasthan.Pin

Rajasthani Kacchi Haldi ki Sabzi

Aruna
Rajasthani Kacchi Haldi ki Sabzi is a simple curry made in winters with fresh turmeric root as the main ingredient. This warming, gluten-free dish delivers all the health benefits of turmeric in a delicious dish that is typically served with rotis.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner, Lunch, Main
Cuisine Gluten Free, Indian, Rajasthani, Vegetarian
Servings 4 People
Calories 183 kcal
Ingredients
  
  • 100 gms Fresh Turmeric Root (1/2 cup, grated)
  • 1 Cup Peas (150 gms)
  • 1 Cup Dahi or Yogurt
  • 1/2 Cup Milk
For Tempering
  • 1 tbsp Ghee
  • 1 tsp Cumin Seeds
  • 4 Green Chillies
Other Ingredients
  • 1 tsp Red Chilli Powder
  • 1.5 tsp Coriander Powder
  • Salt to Taste
Instructions
 
Getting the Turmeric Ready
  • Using a few drops of oil, grease the palms of your hands, nails and back of your fingers. Be sure to do this, otherwise, your hands and nails may remain yellow for a day or two.
  • Peel and grate 100 gms of fresh turmeric.
Other Prep
  • Beat 1/2 cup yogurt well to ensure there are no lumps.
  • Slit 4 green chillies and set aside.
Making Kacchi Haldi ki Sabzi
  • In a pan, over medium heat, melt 1 tbsp the ghee.
  • Add the cumin seeds and slit green chillies, and stir-fry till the cumin starts to change colour.
  • Add 1/2 cup grated turmeric root and stir-fry till the turmeric starts to change colour and the raw turmeric smell starts to disappear. Be sure to keep stirring as the turmeric has a tendency to stick to the pan.
  • Add 1 cup green peas and continue to stir-fry till the peas soften a bit.
  • Add 1 tsp red chilli and 1.5 tsp coriander powder, and mix well.
  • Turn the heat down to low.
  • Add 1/2 cup milk and let the peas and turmeric cook in the milk for 2-3 minutes.
  • Turn off the heat.
  • Immediately add 1 cup of well-beaten yogurt and some salt. Mix well.
  • Cover and set aside for 10 minutes.
  • Serve warm Kacchi Haldi ki Sabzi with rotis.
Notes
  • If possible, cook this dish in a non-stick pan as the turmeric really sticks to the pan.
  • Before adding milk, be sure to turn down the heat, otherwise there is a chance that the milk and yogurt that you add later will curdle.
  • If the curry is very thick, add a little more milk.
Nutrition
Calories: 183 kcalCarbohydrates: 17 gProtein: 7 gFat: 10 gSaturated Fat: 7 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 2 gCholesterol: 16 mgSodium: 363 mgPotassium: 303 mgFiber: 4 gSugar: 10 gVitamin A: 513 IUVitamin C: 21 mgCalcium: 170 mgIron: 1 mg
Keyword Kacchi Haldi ki Sabzi, Kachi Haldi ki Sabzi, Turmeric Recipe, Turmeric Root and Peas Curry, Turmeric Root Curry
Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!

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