Fresh turmeric gravy

Ingredients

½ cup ghee

2 cardamoms coarsely crushed

3-4 cloves coarsely crushed

1 inch piece of cinnamon stick coarsely crushed

½ tsp cumin seeds

¼ tsp asafetida (hing)

2-3 green chilies (slit into half)

1 tsp chopped garlic

1 tsp grated ginger

200 grams fresh turmeric roots (peeled and grated)

¾ cup plain curd

1 tsp Kashmiri red chili powder

1 tsp coriander powder

½ tsp garam masala powder

1 tsp salt (or to taste)

½ cup green peas (fresh or frozen)

2 tbsp chopped coriander leaves

  Preparations Heat ghee in a pan over medium heat. Once the ghee is hot, add green cardamoms, cloves, and cinnamon and saute for 3-4 seconds. Add cumin seeds, asafetida, green chilies, garlic, and ginger, and fry for 4-5 seconds. Now reduce the heat to low. Add grated turmeric to the pan and cook for 10-15 minutes until the turmeric is softened. Stir frequently to prevent it from sticking to the bottom. Once the turmeric is softened, add plain yogurt, Kashmiri red chili powder, coriander powder, and garam masala powder to the pan and mix well. Cook for 3-4 minutes on low heat and keep stirring continuously to avoid the yogurt from curdling. Add salt and green peas to the pan and mix well. Cover the pan with a lid and cook for 3-4 minutes if using frozen peas or 10-12 minutes if using fresh peas. Remove the lid. Check for salt and add more if needed. Garnish with chopped cilantro and serve hot.

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Tips

Handling fresh haldi leaves the palms yellow, and the color lasts a few days. So make sure to wear gloves while peeling and grating the turmeric if you don’t want yellow palms.

Use an old bowl to keep the grated haldi. It will stain the bowl as well.

Do not use a white pan or white spatula to make this sabji. They will turn yellow if you do that.

If you have accidentally stained your clothes or pans yellow with Haldi, then worry not. Just wash them with soap and keep in strong sun for 3-4 hours. The stains will disappear like magic.

Variations

Some people add tomatoes to their recipe. You can also do it for a taste change. Just puree 2 medium tomatoes and add the puree along with yogurt and spices. Follow the rest of the recipe as is.

To make the sabji creamier, whisk 1 tablespoon of besan with yogurt and then add the yogurt to the recipe.

You can add ½ cup of chopped onion greens or garlic greens to this sabji.

To make the sabji richer, add ¼ cup of chopped cashew nuts along with turmeric.

 

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