Haldi Ki Sabzi Recipe
A vegetarian Rajasthani recipe with turmeric - root, gram flour, curd - beat. Ready in 55 min, serves 5.
Curated byPriyanka Rathore🇮🇳
- 1
To make turmeric vegetable, first heat oil in a pan
turmeric - root(200 grams) - 2
Add ginger, turmeric and green chilies
turmeric - root(200 grams)inch ginger - tighten(1)green chillies - finely chopped(2) - 3
Add a little salt and cook until it gets soft
coriander - littlesalt - according to taste - 4
It will take 4 to 5 minutes
- 5
Now add curd, gram flour, salt, coriander powder, black pepper powder and garam masala powder in a bowl
gram flour(1 tablespoon)curd - beat(1/4 cup)coriander powder(1 teaspoon)garam masala powder(1/2 teaspoon)coriander - littlesalt - according to tasteblack pepper powder - as per taste - 6
Beat well and keep aside
curd - beat(1/4 cup) - 7
After turmeric is cooked, slowly add yogurt mixture to it and keep stirring
turmeric - root(200 grams) - 8
Stir it till the vegetable thickens
- 9
This will take at least 5 minutes
- 10
After the turmeric is cooked, turn off the gas, take it out in a bowl, add green coriander and mix it
turmeric - root(200 grams)green chillies - finely chopped(2)coriander powder(1 teaspoon)coriander - little - 11
Now heat ghee in a tempering pan for tempering
- 12
After the ghee is hot, add mustard seeds and let it splutter
mustard(1 teaspoon) - 13
After rai breaks, add curry leaves, mix and turn off the gas
sprig curry leaves(1) - 14
Add this tempering to the vegetable and mix
- 16
Serve the turmeric vegetable with punchy dal, phulka and masala chas for dinner
turmeric - root(200 grams)garam masala powder(1/2 teaspoon)
Nutrition Facts
Per serving
Rate this recipe
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Haldi Ki Sabzi Recipe
A vegetarian Rajasthani recipe with turmeric - root, gram flour, curd - beat. Ready in 55 min, serves 5.
Curated byPriyanka Rathore🇮🇳
Directions
15 steps- 1
To make turmeric vegetable, first heat oil in a pan
turmeric - root(200 grams) - 2
Add ginger, turmeric and green chilies
turmeric - root(200 grams)inch ginger - tighten(1)green chillies - finely chopped(2) - 3
Add a little salt and cook until it gets soft
coriander - littlesalt - according to taste - 4
It will take 4 to 5 minutes
- 5
Now add curd, gram flour, salt, coriander powder, black pepper powder and garam masala powder in a bowl
gram flour(1 tablespoon)curd - beat(1/4 cup)coriander powder(1 teaspoon)garam masala powder(1/2 teaspoon)coriander - littlesalt - according to tasteblack pepper powder - as per taste - 6
Beat well and keep aside
curd - beat(1/4 cup) - 7
After turmeric is cooked, slowly add yogurt mixture to it and keep stirring
turmeric - root(200 grams) - 8
Stir it till the vegetable thickens
- 9
This will take at least 5 minutes
- 10
After the turmeric is cooked, turn off the gas, take it out in a bowl, add green coriander and mix it
turmeric - root(200 grams)green chillies - finely chopped(2)coriander powder(1 teaspoon)coriander - little - 11
Now heat ghee in a tempering pan for tempering
- 12
After the ghee is hot, add mustard seeds and let it splutter
mustard(1 teaspoon) - 13
After rai breaks, add curry leaves, mix and turn off the gas
sprig curry leaves(1) - 14
Add this tempering to the vegetable and mix
- 16
Serve the turmeric vegetable with punchy dal, phulka and masala chas for dinner
turmeric - root(200 grams)garam masala powder(1/2 teaspoon)
About this recipe
A vegetarian Rajasthani recipe with turmeric - root, gram flour, curd - beat. Ready in 55 min, serves 5.
Nutrition Facts
Per serving (5 servings)
Rate this recipe
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