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Haldi ki Subji (हल्दी की सब्जी)

Haldi ki Subji (हल्दी की सब्जी) Traditionally Rajasthani Fresh Turmeric curry. Fresh turmeric  (looks like ginger) is  a rhizome. As we use it in dry , powdered  form in every Indian food which a part from giving color is also antiseptic in nature is consumed in fresh form, It becomes a vegetable as a curry , as a pickle in Rajasthani menu.
Below are two sorted once that can be made and enjoyed by any one.

Regional Dish:  Rajasthan

Cuisine Style: Rajasthan | Cooking Time 30 mins | Take it with roti/ rice | Type Curry| Shelf Life : 10  days| Quantity : 12 Servings.

Appx. Nutritional values calculated for 1 serving:

Calories (45 Kcal), Carbohydrates (9 g), Protein (0.2g), Fat (3 g).


  • Raw Turmeric pieces 2 cups (Haldi)
  • Green chillies 4 nos
  • Red chilli powder 3 teaspoons
  • Dried Coriander powder 3 teaspoons
  • Aniseed /saunf powder 2 teaspoons (optional)
  • Salt to taste
  • Asafoetida a pinch
  • Cumin seeds 1 teaspoon
  • Curd 3 cups
  • Ghee/clarified unsalted butter 3/4 cup


  1. Wash Raw Haldi thoroughly & pat dry.
  2. Peel & grate haldi. Keep aside.
  3. Wash & chop green chilies.
  4. In a large mixing bowl, add curd & green chilies to grated haldi. Add red chili powder, dry coriander seeds powder, aniseed powder & salt. Mix well. Allow haldi to marinade in curd mixture for half an hour.
  5. Heat ghee in a wok. Add cumin seeds & allow to splutter. Add Asafoetida and the haldi – curd mixture to ghee & cook for half an hour in slow flame.
  6. The haldi ki sabji is ready. Serve with jowar roti, missi roti, Bajra roti, tandoori roti, phulka, parantha,or even with steamed rice.
  7. Refrigerate & consume within seven days.


  • Raw Haldi  pieces 2 cups
  • Garlic 10 pods
  • Red chili powder 3 teaspoons
  • Amchur/dry mango powder 1 teaspoon
  • Salt to taste
  • Ghee 1/2 cup


  1. Wash haldi & pat dry. Peel & dice into small cubes. Transfer  haldi into a small bowl ( that can fit inside a pressure cooker)
  2. 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.
  3. Peel & chop garlic.
  4. Heat ghee in a karahi / wok. Add cumin seeds & allow to splutter.
  5. Add garlic & cook till golden brown in colour. Add haldi, red chili powder & salt. Mix well & cook for 8 to 10 minutes.
  6. Add amchur powder & mix well. Turn off the flame.
  7. The Haldi ki sabji is ready. Serve with phulka, Parantha or any bread of your choice.
  8. Refrigerate & consume within 7 days


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One Response to Haldi ki Subji (हल्दी की सब्जी)

  1. puja chhablani December 15, 2015 at 3:42 am #

    Notify me new recepies

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