How to make Taazi Haldi aur Gajar ki Sabzi -
A unique dish made with fresh turmeric and carrot which is luscious and easy to make
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Fresh turmeric (taazi haldi), Carrot (गाजर)
Cuisine : Indian
Course : Main Course Vegetarian
You can also find more Main Course Vegetarian recipes like Paneer Butter Masala Thecha Jowar Bhakri Bharwan Baigan (with peanut) Cabbage Chana Dal
Taazi Haldi aur Gajar ki Sabzi Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Taazi Haldi aur Gajar ki Sabzi Recipe
Fresh turmeric (taazi haldi) , chopped 1 1/2 cups
Carrot , chopped 1 medium
Ghee 2-3 tablespoons
Cumin seeds 1 teaspoon
Asafoetida 1/4 teaspoon
Ginger-garlic-green chillies , crushed 2 tablespoons
Onion , chopped 1 large
Salt to taste
Yogurt 1/4 cup
Red chilli powder 1 teaspoon
Cumin powder 1/2 tablespoon
Coriander powder 1 tablespoon
Fresh coriander leaves , chopped 5-6 tablespoons
Method
Step 1
Heat ghee in a non-stick kadai, add cumin seeds and saute till they change colour. Add asafoetida and crushed ginger-garlic-green chillies, mix and saute for 1-2 minutes.
Step 2
Add onion, mix and saute till translucent.
Step 3
Add fresh turmeric and carrot, mix well and saute for 2-3 minutes.
Step 4
Add salt, mix, cover and cook on medium heat for 6-8 minutes.
Step 5
Add yogurt, red chilli powder, cumin powder, coriander powder, a little salt and 3 tbsps coriander leaves and mix well. Cover and cook for 2-3 minutes or till ghee surfaces.
Step 6
Add remaining coriander leaves and mix well.
Step 7
Transfer the sabzi into a serving bowl, garnish with coriander leaves and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
