An Anusual Vegetarian Delight – Haldi Ki Sabzi

Haldi or turmeric is a basic ingredient of Indian cooking but ‘Kachi Haldi Ki Sabzi’ is something special and cooked on special occasions in Rajasthan during winter season. Traditionally cooked with lots of ghee, this subzi is typical to the Royal Rajasthani cuisine. This kachchi haldi ki subzi is easy to make and tastes good.

So here is a short & simple recipe for winter delicacy ‘Haldi Ki Sabzi’

Ingredients

Ingredients

  • Whole Raw Turmeric – 250 gms.
  • Peas – 1 cup.
  • Tomato – 4
  • Green chilli – 2-3
  • Ginger – 2 inch long piece
  • Curd – 400 gms. (2 cup)
  • Ghee – 150 gms. (2/3 cup)
  • Black pepper – 10
  • Cloves – 5
  • Cinnamon – 2 pieces.
  • Cardamom – 4
  • Cumin seeds – 1/2 tea spoon.
  • Heeng – 2 pinch
  • Coriander powder – 2 tea spoon.
  • Aniseed powder – 1 tea spoon.
  • Salt – 1 tea spoon (according to the taste)
  • Coriander leaves – 1 table spoon (chopped) 

    Method

  • Cut the turmeric into pieces and soak in water for 5 min. Dry the water and wipe it with a cloth. Peel and grate them in a bowl.Grated Haldi
  • Cut tomatoes, chillies and ginger. Make a paste and keep them aside.Chopped Tomatoes
  • Heat ghee in a pan and fry the grated turmeric till golden brown on low flame.Fried Haldi
  • Take out turmeric from the pan & fry the pea in same ghee for 2 min.Peas in haldi
  • Take out the peas & tamper with asafetida (heeng) & cumin seeds (Zeera).Dry Masala
  • Once it’s roasted, add aniseed powder & coriander powder.
  • Put grinded black peppers, cloves, cardamom, and cinnamon to the tomato, chili, and ginger paste and add it to the roasted masala & cook till the ghee starts to float at the top.Garam Masala
  • Add whisked curd to the masala and bring it to a boil. Keep stirring.
  • Once it starts boiling, add tomato pieces to it. Once boiled add salt to taste.Gravy
  • Now add roasted turmeric & peas to the final gravy. Put the flame off.
  • Garnish with coriander leaves & cover it for 10 min.Ready to serve 'Kachi Haldi Ki Sabzi'
  • Winter special Kachi Haldi Ki sabzi is ready to serve.

Serve it with roti but it also taste good with zeera rice. As turmeric is quite dry and hot in nature so a good amount of ghee and curd should be added to balance the heat and dry nature of haldi. This subzi should be taken in moderation like a pickle or chutney.

 

 

 

Winter Delight : Sarson Ka Saag and Makki Ki Roti

The most delectable way to enjoy these cold months is to sink in the hearty and mouth-watering combination of “Sarson Ka Saag and Makki Ki Roti” Abundant in flavour, nutrients and colour; this combo is healthy and delicious to savor during winters.

Sarson Ka Saag and Makki Ki Roti

Sarson ka saag is a mixture of slow cooked mustard greens and spinach. It has an earthy flavor and is tempered with warm spices making it the perfect dish for the cold weather. It’s different from cooking other vegetable dishes as it’s cooked on a medium low heat for an extended amount of time. Makki ki roti is maize flour flat bread that is spiced with green chillies and ginger. Sarson ka saag when eaten with makki ki roti topped with ghee tastes heavenly.

Take advantage of the weather and treat yourself with this absolutely delicious and mouth- watering combo of ‘’Sarson Ka Saag and Makki Ki Roti” at Handi Restaurant, Jaipur. The restaurant is an incredible union of delicious food, perfect ambience and great service. A favorite with locals and tourists, the Handi has two outlets, one located at M.I. Road, Jaipur and the other at Vaishali Nagar, Jaipur.

For bookings & reservations:

HANDI RESTAURANT

OPP.GPO, M.I. ROAD
Jaipur-302001, Rajasthan – India
Tel:+91-141-2372275,2364839
Fax:+91-141-23608889.
Mob:+91-0-98290-63600

18, Gautam Marg, Vaishali Nagar,
Jaipur-302021, Rajasthan – India
Tel:+91-141-4016200