A warm, nourishing, and aromatic North Indian-style sabzi made with grated fresh turmeric, veggies, and creamy curd. It’s anti-inflammatory, detoxifying, and tastes absolutely divine with phulka, bajra roti, or jeera rice.
⭐ Ingredients
Serves: 3–4 | Prep Time: 15 mins | Cook Time: 20 mins
Main Ingredients
- 250 g fresh turmeric (haldi), grated
- 100 g cabbage, shredded
- ½ cup green peas
- 1 small spring onion, chopped
- 1 medium onion, finely chopped
- ½ cup curd (dahi), whisked
- 1 tbsp raisins (kishmish)
- 8–10 cashews, halved
- 2 tbsp pure ghee
Spices
- ½ tsp cumin seeds
- 1–2 green chilies, slit
- ½ tsp turmeric powder (optional for color)
- ½ tsp red chili powder
- ½ tsp coriander powder
- Salt to taste
- Pinch of hing (optional)
🥣 How to Make Fresh Haldi Sabzi
Step 1: Prep the Grated Haldi
- Heat 1 tbsp ghee in a pan.
- Add the grated haldi and sauté on a low flame for 5–7 minutes until the raw smell reduces and the color deepens.
- Remove and keep aside.
Step 2: Make the Sabzi Base
- In the same pan, add 1 tbsp ghee.
- Add cumin, hing, green chilies, and chopped onions.
- Sauté until golden.
Step 3: Add Vegetables
- Add cabbage, peas, and spring onion.
- Cook for 3–4 minutes.
Step 4: Add Spices & Haldi Back
- Mix in red chili powder, coriander powder, and salt.
- Add the sautéed, grated fresh haldi back into the pan.
- Toss everything together.
Step 5: Add Curd & Nuts
- Lower the flame.
- Add the whisked curd slowly, stirring continuously to prevent curdling.
- Add raisins and cashews.
- Cook on low heat for 3–4 minutes until creamy.
Step 6: Finish & Serve
- Taste and adjust seasoning.
- Top with a spoonful of warm ghee and chopped spring onion greens.
🌿 Why This Recipe Is Special
✔ Winter immunity booster
✔ Anti-inflammatory fresh turmeric
✔ Kid-friendly mild creamy flavor
✔ Perfect for weight-loss-friendly lunch
