Haldi Ki Sabji is a very delicious and healthy recipe that displays the brighter yellow colour of turmeric, an essential spice compound in Indian cooking, as people believe that it benefits health. To this sabji or a vegetable dish, fresh turmeric root is added, which is usually cooked with a mix of spices to enhance the flavour. This dish is great to look at, and besides, the earthy and aromatic taste of turmeric flavoured it to be fully unique for any meal. The haldi ki sabji recipe is quite simple and quick to prepare. Generally, it involves cleaning and peeling fresh turmeric roots to cut them into smaller pieces later. Add the oil to heat and mustard seeds, cumin seeds, and green chillies; saut onions until golden brown, and add turmeric pieces, salt, and other spices so that their flavours come out. Some add yoghurt or cream in it to make it creamy so that the richness increases to maximum levels. Haldi ki sabji goes well as a hot chapati or rice accompaniment. A vibrant colour and incredible taste characterised this must-try for people who want to taste all of India's eclectic flavours.

• 200 gms turmeric root
• 1/2 cup ghee
• 2 green cardamoms
• 3-4 cloves
• 1 inch cinnamon stick
• 1/2 tsp cumin seeds
• 1/4 tsp hing
• 2-3 green chilies
• 1 tsp garlic
• 1 tsp ginger
• ¾ cup curd
• 1 tsp kashmiri red chili powder
• 1 tsp coriander powder
• 1/2 tsp garam masala powder
• 1 tsp salt
• 1/2 cup green peas
• 2 tbsp coriander leaves

• Haldi ki sabji, or turmeric curry, is a fragrant healthy meal that highlights very vibrant flavours and health properties of using fresh turmeric roots.
• The preparation is simply delicious and nutritious. Start by gathering all your ingredients, namely 200 gms of fresh turmeric roots, 1/2 cup of ghee, and a few spices.
• You use fresh turmeric to get this lovely colour and earthy flavour in the dish.
• This alone prepares the palate for a comfort-filled meal.
• Take a large pan and place it over medium heat and add 1/2 cup of ghee to it.
• Ghee is used as the aroma is intense and rich, and it's one of the finest cooking mediums for this curry.
• Add two coarsely crushed green cardamoms, 3 to 4 coarsely crushed cloves, and a one-inch piece of coarsely crushed cinnamon stick to it.
• Now allow those spices to sizzle in the ghee, dispersing their essential oils into the medium and making a fragrant base for your dish.
• Add half a teaspoon of cumin seeds and a quarter teaspoon of asafetida (hing).
• Asafetida has a unique flavour that can aid digestion and goes well with the earthiness of turmeric.
• Add 2 to 3 slit green chillies to give it a bit of heat.
• For a milder one, you can add it to your liking, and your taste buds will vote for it. Saut the green chillies for a minute. Now add chopped garlic, 1 teaspoon, and grated ginger, one teaspoon.
• Mix all of these till the garlic turns golden brown and the ginger releases its warmth into the mixture. And now, when the garlic and ginger have softened and released their flavour, it's time for the show-stopper-fresh turmeric roots. Peel and grate 200g turmeric and fold that into the pan.
• Fresh turmeric gives a wonderful smell to curry as it is cooked, providing a savoury flavour to it.
• Let the turmeric continue to cook for about 5 minutes, stirring constantly so that it doesn't burn to the bottom of the pan.
• When cooking turmeric, it will become soft and blend appetisingly with spices.
• Now you can add ¾ cup of dahi or curd yoghurt to the pan and let it be on low medium. It will provide such a nice texture to the curry- thick in earthiness from the turmeric but with an appropriate tang that would balance it. Mix well into the turmeric mixture.
• Now, add to it one teaspoon of Kashmiri red chilli powder, one teaspoon of coriander powder, and finally 1/2 teaspoon of garam masala powder along with one teaspoon of salt.
• Add to taste.
• The spice mainly gives a warm depth to your dish.
• Now add in the pan 1/2 cup of green peas, fresh or frozen.
• Green peas add sweetness and colour to the dish, making it look quite eye-catching.
• Now mix everything, and let the mixture simmer for approximately 10 minutes. It helps the flavours come together richly and aromatically as a curry.
• As it simmers, the aroma will spread all over your kitchen, and you can tempt every person around you.
• Once the peas are done and the flavours are nice and well-balanced, switch off the flame.
• Lastly, the curry is garnished with 2 Tbsp of chopped coriander leaves or cilantro to give that fresh punch of flavour.
• Haldi Ki Sabji is ready to eat this curry, which tastes simply sublime when either steamed rice or warm chapatis are served along with it, thereby making it a comforting and nourishing meal. The original recipe of Haldi ki sabji has precisely the right balance of spices, creamy yoghurt, and unique fresh turmeric that mostly defines traditional Indian cooking in a very characteristic manner.
• Enjoy this home-style dish for its flavour and varied health benefits while enjoying the warmth on your dining table!