Name: Kachchi Haldi Ki subzi recipe by Anjana Chaturvedi at BetterButter
Cook time: 25 min
Total time: 25 min
Yield: 10
Ingredients: Fresh turmeric /kachchi haldi -170 grams; Ghee/clarified butter- 4.5 tbsp; Cumin seeds / jeera- 1tsp; Chili powder/lal mirch- 3/4 tsp; Salt to taste; Yogurt/dahi- 1 cup

ABOUT Kachchi Haldi Ki subzi RECIPE

This fresh turmeric and yogurt curry is a winter speciality from Rajasthan.

Ingredients Serving: 10

Fresh turmeric /kachchi haldi -170 grams
Ghee/clarified butter- 4.5 tbsp
Cumin seeds / jeera- 1tsp
Chili powder/lal mirch- 3/4 tsp
Salt to taste
Yogurt/dahi- 1 cup

Instructions

Scrape the fresh turmeric with a knife and remove the skin.
Grate this turmeric or chop it in a electric chopper.
Heat ghee in a heavy bottom pan. Add cumin and when it turns golden add in the chopped turmeric.
Saute on medium heat for about 5 minutes.
Add in the beaten yogurt, salt and chili powder.
Keep stirring till it starts to thicken.
When the ghee starts floating on top of the subzi then remove it from the heat.
This dish stays well for 3 days at room temperature then you will have to keep it refrigerated.

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