Sirf Sardiyon Mein Milne Wali Kachchi Haldi ki Sabzi | Chef Harpal Singh

Winters ka asli hero – kachchi haldi (raw turmeric)

Meri yeh Kachchi Haldi ki Sabzi sirf taste mein hi nahi, health mein bhi power-packed hai. Fresh raw haldi ko humne pyaaz, tamatar aur desi masalon ke saath slow-cooked kiya hai, jisse nikle woh earthy flavour aur natural warmth jo thand ke mausam mein body ko andar se strong banaye.

Yeh recipe immunity boost karti hai, digestion ke liye achhi hoti hai aur daily meals mein ek traditional yet underrated sabzi add kar deti hai. Garma-garam rotis ya bajre ki bhakri ke saath yeh sabzi next level lagti hai.

Agar aap seasonal, ghar ka khana aur dadi-nani ke nuskhon wali recipes pasand karte ho, toh yeh recipe aapke liye hai. Banaiye, khilaiye aur winters ko thoda aur healthy banaiye.

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#indianvegetarian #immunityboostingfood #traditionalrecipes #haldikisabzi #rajasthanispecial #rajasthanirecipes #indianfood #vegetarianrecipes




Ingredients
2 No – Carrot
Water as required
2 Tbsp – Fenugreek seeds soaked
1 Tsp – Turmeric powder
200 Gm – Fresh raw turmeric
1 Cup – Ghee
¼ Tsp – Asafoetida
½ Tsp – Cumin seeds
5-6 No – Cloves
1 Inch – Cinnamon stick
5 No – Black cardamom
2 No – Onion chopped
1 Tbsp – Ginger chopped
1 Tbsp – Tomato chopped
Salt to taste

2 Tsp – Coriander powder
2 Tsp – Red chili powder
1 Tsp – fennel seeds powder
1 Tsp – black pepper corn
1 ½ Tsp – Dry mango powder
Water as required

1 ½ Cup – Green peas boiled
¼ Cup – Raisins soaked
¼ Cup – Curd
¼ Cup – Coriander chopped
Mint sprig for garnish

Method:-
1. Now take carrot and peel them well then cut it into small cubed.
2. Drain the soaked fenugreek seeds and boil them in fresh water with turmeric powder for 5–7 minutes to reduce bitterness. Strain and keep aside.
3. Wash, peel, and chopped the fresh turmeric. Keep aside.
4. Heat ghee in a heavy-bottom pan. Add chopped turmeric and fry until crisp & golden brown.
5. Add asafoetida, cumin seeds, cloves, cinnamon stick, and black cardamom. Let them splutter.
6. Add chopped onions. Sauté until onions turn golden brown.
7. Add chopped ginger, tomato and salt. Cook until the mixture becomes soft and ghee starts separating.
8. Add coriander powder, red chilli powder, fennel powder, black pepper and dry mango powder. Mix well.
9. Add chopped carrots and boiled fenugreek seeds. Mix well and cook on low flame for 2 minutes.
10. Now add boiled green peas and cook for 2-3 minutes. Add soaked raisins. Stir gently.
11. Whisk the curd and add it slowly to the sabji, cook for 5 minutes.
12. Add dry mango powder and adjust water to desired consistency. Cover and cook for 10–12 minutes on low flame.
13. Finish with chopped fresh coriander.
14. Garnish with mint sprig and serve hot.









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