Rajasthani Kachi Haldi ki Sabzi
Rajasthani Kachi Haldi ki Sabzi
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Rajasthani Kachi Haldi ki Sabzi is a simple curry made in winters with fresh turmeric root as the main ingredient.
Course: Main
Cuisine: Indian, Rajasthani
Keyword: Kachi Haldi ki Sabzi, Turmeric Root Curry
Servings: 4
Author: Aruna
  • 200 Gms Fresh Turmeric Root
  • 1 Cup Peas
  • 1.5 Cups Dahi or Yogurt
  • 1/2 Cup Milk
  • 3 tbsp Ghee
  • 1 tsp Cumin Seeds
  • 1.5 tsp Red Chilli Powder
  • 1.5 tsp Coriander Powder
  • 4 Green Chillies
  • Salt to Taste
The Preparations
  1. Oil your hands well. Be sure to do this, otherwise, your hands and nails will remain yellow for a day or two.
  2. Peel and grate the fresh turmeric.
  3. Cover and set aside.
  4. Beat the yogurt well.
  5. Slit the green chillies.
Method to Make Haldi ki Sabzi
  1. In a pan, over medium heat, heat the ghee.
  2. Add the cumin seeds and slit green chillies.
  3. Stir-fry till the cumin starts to change colour.
  4. Add the grated turmeric.
  5. 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.
  6. Add the peas.
  7. Continue to stir-fry till the peas soften a bit.
  8. Add the red chilli and coriander powder.
  9. Mix well.
  10. Turn the heat down to low.
  11. Add the milk.
  12. Let the peas and turmeric cook in the milk for 2-3 minutes.
  13. Add the salt and beaten yogurt.
  14. Mix well.
  15. Turn off the heat.
  16. Cover and set aside for 10 minutes.
  17. Serve warm with rotis.
Recipe 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.