Raw turmeric with peas or capsicum
The sons are quite fond of ginger tea. This has led to a perpetual shortage of ginger root in our home. Apparently they pound all the root they can find in the fridge into pulp for their endless cups of tea.
Son 1 : I want ginger tea
Maid : No ginger
Maid : This is haldi (turmeric) not ginger.
Both exchanging glances : Haldi is a root??
Me smiling as I bask in noble kind of parental bliss after a long time. It is so hard to impress off springs in the age of Google.
Both fix deadly glare at me and say : And why did you buy that thing? Do you plan to feed us?
Son 1 : She finds and brings home strange stuff
Son 2 : Yeah, and then she wants to shove it down our throat.
I glare and almost tell them the story of Captain Cook and the scurvy riddled sailors, but then I don’t. Instead I shelve the plan of making turmeric pickle and cook a vegetable for them. Of course they don’t know this is haldi because it has peas – and they love fresh peas.
Yes, the evil parent act is also a form of parental bliss albeit of a lower kind.
First I peeled and grated the turmeric. It made my palms and fingers look as though they belonged to Homer Simpson, the yellow man. I have a neat trick to remove the turmeric stains (Thank you Google!) Soak your hands in sugar water for two minutes, rinse and wipe. No yellow stains! It is as easy as that.
Deep fry the grated turmeric in ghee until it was well done. Deep frying in ghee is important because this root is bitter and ghee minimizes the bitterness.
Mmm Look at the colour.
Meanwhile, I took 1 bay leaf, 2 pieces of cinnamon, 4 peppercorns, one red chilli (dry), half spoon of cumin and half spoon of coriander seeds, one black cardamom, 2 green cardamom and ground them roughly in the food processor.
I also ran one large onion in the wet grinder of the mixie. Of course you could chop the onion but it is easier this way.
I also pureed two tomatoes with some ginger and two green chillis.
By this time the turmeric was crisp and the edges were slightly reddish. I took them out of the kadhai with a slatted spoon. If you are adding peas, this is the right time to do so. Fry them lightly too. Winter peas are really tender and cook so easily. It took me hardly three minutes to have them soft and tender. I removed the peas.
I love cooking in ghee, the fragrance is divine.
Now lower the flame, lightly roast the dry spices.
Add onion, fry till ghee separates.
Add the tomato ginger mix.
Add turmeric and peas
Cook it on low flame.
Lightly whip up a cup of yogurt. Slowly add it to the vegetable, stirring all the while.
Garnish with coriander leaves.
- 250 grams haldi/turmeric ( washed, peeled and coarsely grated)
- 1/2 cup ghee
- 1 1/2 finely chopped onion
- 1 cup whisked yogurt
- 2 tomato
- Half inch ginger
- 2 green chillies
- 2 teaspoons coriander powder
- 2-3 teaspoon red chilli powder
- coriander leaves for garnishing
- salt to taste
- For the freshly ground garam masala
- 1 bay leaf,
- 2 pieces of cinnamon,
- 4 peppercorns,
- one red chilli (dry),
- half spoon of cumin and
- half spoon of coriander seeds,
- one black cardamom,
- 2 green cardamom
- Heat ghee in a thick bottom pan on medium heat. Deep fry the grated turmeric.
- Remove turmeric and now deep fry the shelled peas.
- Remove from heat. Lightly fry the dry spices.
- Add onions, saute well for 5-7 minutes.
- Add tomatoes, ginger and green chilli paste, cook till oil separates.
- Add turmeric and peas.
- Gradually stir in the yogurt. Keep stirring continuously for about 5 minutes until it begins to thicken. (stirring is very important at this stage to prevent the yogurt from curdling).
- Turn the heat to low and simmer stirring occasionally for about 15-20 minutes or until a thick consistency is obtained.
- Finally turn off the heat and garnish with freshly chopped coriander leaves
- I do not eat peas as they are not allowed in Paleo diet. I lightly sautéed capsicum and added it to my portion of the dish.