Haldi ki sabzi


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Tumeric powder is not used in this sabzi bcz haldi is already dark yellow.
while peeling haldi ur hands will become yellow, if u want to avoid it better wear gloves os plastic bags on ur hands.
serve it hot with roti or baathiya
it is very best and too good for health in winters and also u will find haldi in winters only

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haldi250gm (haldi is just like ginger{adrak} but dark yellow in colour).
some red chilles
green chilles
ginger (adrak)
coriender chopped
red chilly powder
dhanyia powder
salt to taste
cumin seeds
a pinch asafoetida (hing)
curd 2 cups
ghee (this recipe is completly made in ghee)
some water as required


  1. Cut the cauliflower in pieces (not much required)
  2. Mix chilly powder, dhanyia powder and salt with the curd and wip it so that there is no lumps keep it side
  3. Now heat the ghee in the pan and fry gobi until it is soft keep it aside. fry peas in same pan just for 3-4 min.keep it aside.
  4. Peel the haldi and grate it
  5. In the same pan put more ghee when it is hot add hing and then put cumin seed when it crackles add red and green chillies fry for a min.and now add haldi fry until it becomes golden or dark in colour (if not properly fried it will give bitter taste, by looking to it u can feel it is fried, constantly move the spoon so that it donot stuck on wok it
  6. Now add to it the curd mixture already prepared ginger and fry it till the curd leaves the ghee add some water and then add gobi and peas fry it for 10 more min and the sabzi ir ready. sprinkle coriender leaves.
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This recipe was contributed by Foodie#390603 on 09 Nov 2007

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