Haldi ki Sabji

Name: *Haldi ki Sabji*
Yield: 4 servings
Cuisine: Indian
Ingredients: 200 gms Raw Haldi; 1/2 tsp Mustard seeds; 6 tbspn Ghee; 5-6 Curry leaves; 1 pinch hing; 1 tsp or more Red chilli powder; 2 tsp Coriander powder; 1tsp Amchur; 1tsp Jeera powder; 1 tbsp Green chilli and ginger paste; 1 and 1//2 cup Curd; 1/2 cup or less Water

Garima J-Bajaj @cook_26416642

This traditional marwadi Haldi ki Sabji. Best winter meal.

Garima J-Bajaj @cook_26416642

This traditional marwadi Haldi ki Sabji. Best winter meal.

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Ingredients

4 servings

200 gmsRaw Haldi
1/2 tspMustard seeds
6 tbspnGhee
5-6Curry leaves
1 pinchhing
1 tsp or moreRed chilli powder
2 tspCoriander powder
1tspAmchur
1tspJeera powder
1 tbspGreen chilli and ginger paste
1 and 1//2 cupCurd
1/2 cup or lessWater

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Steps

1

Wash and peel raw fresh Haldi. Later grate them all.
2

In a deep pan, (I took pital kadhai) heat ghee (two spoons more than normal quantity) add mustard seeds, green chilli and ginger paste, curry leaves and a pinch of high.
3

Sauté grated haldi in it; constantly stirring, for it to cook well. After like 4-5 minutes of roasting add Lil water and let it cook for another 5 minutes. Cut a piece of grated Haldi by the edge of the spoon and check whether it's cooked or not. If it cuts easily it means it cooked well. Cut off the flame.
4

Whisk like one and a half to two cups of curd with 1tsp red chilli powder, 2 tsp coriander powder, 1tsp of roasted jeera powder and 1 tsp of Amchur powder if your curd is not sour enough.
5

Add it in the pan of grated cooked haldi. Mix well. Now heat the pan again on medium flame constantly stirring the curd curry for it to not curdle. Stir enough for 4-6 minutes untill ghee separates.
6

Add chopped coriander leaves or pudhina leaves to garnish. And it's ready to eat with hot crispy plain paratha.