Haldi ki Sabzi (Fresh Turmeric Curry)

In Rajasthan's winter, families gather for 'haldi parties' to eat this golden curry. Fresh turmeric is grated and fried slowly in plenty of ghee, then cooked with onion, yogurt and green peas. It's rich, earthy and considered a warming tonic.

Video by Your Food Lab on YouTube. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the video.

• Serves 4
• Prep 25 min
• Cook 30 min
• Vegetarian · gluten-free
• Famous in Rajasthan

Ingredients

• 200 g fresh turmeric root, peeled (wear gloves) and grated
• 100 g ghee
• 1 tsp cumin
• 2 onions, finely chopped
• 1 tbsp ginger-garlic paste
• 2 green chillies
• 2 tomatoes, puréed
• 1 tsp Kashmiri chilli powder
• 1 tsp coriander powder
• 1 tsp salt
• 200 g yogurt, whisked
• 150 g green peas
• ½ tsp garam masala
• coriander

Method

1. Heat the ghee and fry the grated turmeric on low heat for 12–15 minutes, stirring, until it darkens and smells sweet. Remove with a slotted spoon.
2. In the same ghee fry cumin and onions until golden, add ginger-garlic and chillies.
3. Add tomato purée and spice powders and cook until the ghee separates.
4. Lower the heat, stir in the yogurt, then the fried turmeric, peas and salt. Simmer 8–10 minutes.
5. Finish with garam masala and coriander and serve with bajra roti.

Tip: Fresh turmeric stains everything – wear gloves and use a steel or glass bowl.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.