Haldi ki Subji (a traditional Rajasthani Turmeric vegetable)

Haldi ki subji

Haldi ki subji

Kacchi Haldi

Kacchi Haldi

Haldi /turmeric also known as poor man’s saffron needs no introduction. It is used extensively in the Indian cuisine almost like a mandatory ingredient in vegetables and curries. But  only a few people know that the Haldi powder we use everyday is made from drying Raw Haldi Rhizome.. A vegetable resembling Ginger which grows mainly in winters. And even fewer people know that this raw haldi can be used to make exotic preparations. Kacchi Haldi ki subji, a recipe which I am sharing today is one such preparation. Traditionally cooked with oodles of ghee, this subji is typical to the Royal Rajasthani cuisine.

Haldi ki sabji – Method 1_MG_2769


Raw Haldi 18 nos

Green chillies 3 nos

Red chilli powder 3 tea spoon

Dried Coriander powder 3 tea spoon

Aniseed/saunf powder 2 tea spoon (optional)

Salt to taste

Asa foetida a pinch

Cumin seeds 1 tea spoon

Curd 3 cups

Ghee/clarified unsalted butter 3/4 cup


Wash Raw Haldi thoroughly & pat dry.

Peel & grate haldi. Keep aside.

Wash & chop green chillies._MG_2770

In a large mixing bowl, add curd & green chillies to grated haldi. Add red chilli powder, dry coriander seeds powder, aniseed powder & salt. Mix well. Allow haldi to marinade in curd mixture for half an hour.

Heat ghee in a karahi/wok. Add cumin seeds & allow to splutter. Add Asafoetida and the haldi – curd mixture to ghee & cook for half an hour in slow flame.

The haldi ki sabji is ready. Serve with jowar roti, missi roti, Bajra roti, tandoori roti, phulka or parantha.

Refrigerate & consume within seven days.

Serves 10-12_MG_2785

Haldi ki sabji- Method 2


Raw Haldi 18 nos

Garlic 3 bulbs

Red chilli powder 3 tea spoon

Amchur/dry mango powder 1 teaspoon

Salt to taste

Ghee 1/2 cup


Wash haldi & pat dry. Peel & dice into small cubes. Transfer  haldi into a small bowl ( that can fit inside a pressure cooker)

Add a glass of water to a pressure cooker. Turn on the gas. When the water begins to boil, slow down the flame & carefully place the bowl inside the pressure cooker. cover the bowl with a lid.(so that the water does not enter the bowl). Cover the pressure cooker with the lid & whistle twice. Turn off the gas. Carefully take out the bowl when the pressure is released & the mixture cools down. Uncover & keep aside.

Peel & chop garlic.

Heat ghee in a karahi / wok. Add cumin seeds & allow to splutter.

Add garlic & cook till golden brown in colour. Add haldi, red chilli powder & salt. Mix well & cook for 8 to 10 minutes.

Add amchur powder & mix well. Turn off the flame.

The Haldi ki sabji is ready. Serve with phulka, Parantha or any bread of your choice.

Refrigerate & consume within 7 days

Serves 10 – 12_MG_2784

This entry was posted in Traditional foods, Vegetables and tagged , , , . Bookmark the permalink.

4 Responses to Haldi ki Subji (a traditional Rajasthani Turmeric vegetable)

  1. Lakshmi nair says:

    Very nice sabji. This is good for health

  2. Kavya says:

    Thank you for the best haldi ki sabzi I have ever tasted and made best wishes

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