Haldi Sabzi | Comfort food from Jodhpur

Ingredients (Serves 5–6)

• 250g fresh haldi (turmeric roots)
• 80g ghee (about 6 tbsp), plus 2 tbsp extra
• 1 bay leaf
• 1 black cardamom
• 1 tbsp ginger, finely chopped
• 1 cup onion, finely chopped
• ½ tbsp green chili, chopped (adjust to taste)
• 1 tbsp garlic, chopped
• 1 tsp cumin seeds (jeera)
• 1 cup tomato, chopped
• 1 tsp salt (or to taste)
• ½ tsp red chili powder
• 1 tsp coriander powder
• 1 cup thick curd (yogurt), whisked
• 2 tsp besan (gram flour)
• ¼ cup green peas (fresh or frozen)
• ¼ cup spring onion, chopped
• 2 tbsp cashews
• 1 tbsp kasuri methi (dried fenugreek leaves)
• 1 tbsp fresh coriander, chopped

How to Make It

• Wash the turmeric roots well and peel off the skin. Then, grate them using a regular grater. (Tip: Wear gloves to avoid haldi stains.)
• Heat around 5½ tablespoons (80g) ghee in your Suncasa Cast Iron Frypan on medium flame.
• Add the grated haldi and sauté for 4–5 minutes, till it turns golden and smells nice. Remove and keep aside.
• In the same pan, add 2 tablespoons ghee. Add bay leaf and black cardamom, let them crackle.
• Add chopped ginger and fry for a minute. Then, put in onions and cook until golden.
• Add green chili, garlic, and jeera. Fry for 1–2 minutes. Add tomatoes. Cook until they turn soft and the ghee leaves the sides (about 5 minutes).
• Add salt, red chili powder, and coriander powder. Mix well.
• In a small bowl, whisk curd with besan (gram flour) till smooth. Lower the flame and slowly add this to the pan, stirring so that curd doesn’t split.
• Add peas, spring onion, and cashews. Put back the roasted turmeric. Mix everything gently so haldi gets coated well in the masala. Cover with the glass lid and simmer on low for 8–10 minutes.
• Sprinkle kasuri methi and coriander leaves on top.
• Serve hot with phulkas, rotis, or rice.

Pro tips:

• Adjust chili if you want less or more spice.
• Add some water if you’d like a thinner curry.
• Drizzle extra ghee for a richer taste.