Mooli Ka Saag or Mooli Ki Sabzi is a simple nutritious and healthy stir fry vegetable recipe that is made with the combination of radish and greens of radish. This recipe is made in the mustard oil along with fresh garlic and ginger which gives this recipe a nice flavor.
Winters are here in full bloom and so is the season of fresh and nutritious veggies! Whenever I go to the grocery store I always load my cart with variety of green leafy vegetables.
Radish leaves are rich in minerals and dietary fiber making it an excellent ingredient to consume and not just throw it away. During winter we get fresh radish greens which is little sweet in taste. I love making Sarso Ka Saag using Radish greens, Mooli Ka Paratha, Mooli Ka Achaar.
During my childhood days I was not the big fan of eating Leafy vegetables and whenever my Dad brings fresh radish from the vegetable market, my Mom always reserve some fresh green leaves and make this simple stir-fry. Sometimes she also makes it with finely chopped potato so that we kids can eat some of it.
This recipe is cooked with less oil and has a perfect blend of spices and can be served as side dish along with dal, rice or even roti. I prefer to cook leafy greens in iron kadhai to get a little extra iron in the diet.
With some simple spice powders like turmeric powder, Kashmiri red chili powder and salt you can make a quick and simple sabzi to go on the side. You can choose to add finely chopped potatoes in this recipe.
Do try other recipes :
- Sarso Ka Saag
- Cabbage Dry Veg
- Aloo Palak Dry Veg
- Aloo Methi Dry Veg
- Palak Paneer
- Aloo Palak Dry Veg
- Palak Thepla
- Palak Dal
- Hariyali Paneer Tikka
- Paneer Dum Tikka
- Malai Kofta
- Paneer Butter Masala
- Paneer Bhurji Gravy
- Tandoori Paneer Tikka
Preparation Time: 10mins ∏ Cooking Time: 15mins ∏ Servings: 2-3 person
Level: Beginners (Easy) ∏ Measurement: 1 Cup ≡ 250 ml ≡ 250gm
How to make Mooli Ka Saag:
Step1: First of all chop off the hard stems from all the leafy vegetables no need to remove the soft tender stems.
Step2: Then wash the greens in enough water 2-3 times to remove all the mud and dirt. I usually let leafy greens to sit in water for 5-7 minutes so that all the dirt settles down then water it. Drain excess water.
Step3: Now finely chop mooli ka saag (radish leaves) along with 1 medium size radish.
Step4: Heat 2 tablespoon mustard oil in a heavy bottomed pan or a kadai on medium heat. Add 1/2 teaspoon cumin seeds, 1-2 dry red chili and a pinch of Asafoetida. Allow it to crackle.
Step5: To that add finely chopped garlic, ginger and green chili. Saute it for 1-2 minutes.
Step6: Now lower the flame and add 1/2 teaspoon turmeric powder, 1/2 teaspoon Kashmiri red chili powder. Mix it.
Step7: After a few seconds, add the chopped mooli ka saag (radish leaves) along with chopped radish.
Step8: Stir all the ingredients well. Increase the flame to medium and let it cook. You can lightly cover the Kadai with lid. Do not completely cover otherwise, it will lose its bright color.
Step9: Once the saag is half done add salt as per taste. Keep stirring in between to make sure they get cooked evenly and the liquids gets evaporate.
Step10: When it gets cooked and it looks dry, turn off the flame. (you can make it more crispy if you want by frying it for some more time).
Step11: Mooli Ka Saag is ready. Serve it with roti, paratha, dal or rice.
- Wash the greens in enough water 2-3 times to remove all the mud and dirt.
- Do not cover the pan otherwise, it will lose its bright color.
- Try to chop radish leaves as fine as possible.
- You may also add spinach leaves along with radish leaves.
- Finely chopped potatoes can also be added in this recipe.
- Adjust spices as per your choice, usually this recipe is prepared with very few spices and it tastes simple.