Name: Kachi Haldi ki Subji / Fresh Turmeric Curry Recipe recipe by Poonam Bachhav at BetterButter
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 120 grams fresh Turmeric root; 3/4 Cup Plain Yogurt; 1/4 cup fresh Green Peas; 4-5 tbsp of Ghee; 1 tsp red chilly powder; 1/4 tsp Hing / Asafoetida; 1 tsp of Spice mix powder / Garam Masala; 1 tsp cumin seeds; 5-6 Cashew Nuts (Optional); 8-10 Raisins (Optional); Salt to taste

ABOUT Kachi Haldi ki Subji / Fresh Turmeric Curry Recipe RECIPE

Kachi haldi ki subji is a yogurt based rich curry which has fresh turmeric root as the main ingredient. Rich because, it is made with lots of pure ghee. Fresh turmeric being dry and hot in nature, it is cooked with more amount of yogurt and ghee to balance the heat. This fresh turmeric curry is made on special occasions like marriages and parties in Rajasthan.

Ingredients Serving: 4

120 grams fresh Turmeric root
3/4 Cup Plain Yogurt
1/4 cup fresh Green Peas
4-5 tbsp of Ghee
1 tsp red chilly powder
1/4 tsp Hing / Asafoetida
1 tsp of Spice mix powder / Garam Masala
1 tsp cumin seeds
5-6 Cashew Nuts (Optional)
8-10 Raisins (Optional)
Salt to taste

Instructions

Wash the Turmeric root under running water thoroughly. Peel the outer skin and grate it and keep aside. Cook the fresh green peas either in a Microwave or in open vessel. Drain and keep them also aside.
Beat the yogurt in a bowl. Add red Chilly powder, Asafoetida and spice powder to the beaten yogurt. Blend well. There should be no lumps.
In a heated pan, add ghee followed by the Cumin seeds. Once the seeds crackle, add the grated turmeric and saute on a low flame for 4-5 minutes, or until the turmeric turns soft.
Add the yogurt spice mixture and salt to the turmeric. Stir well and simmer the gravy, until ghee starts floating above the curry.At this stage add the Cashew nuts and raisins follwed by the cooked green peas.
Mix well and cook for another 2-3 minutes. Put off the flame and serve the tasty Kachi Haldi ki Subji as a side dish or as a pickle with paratha, Chila or with rice.

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