Name: Aloo Mooli Ke Patte
Prep time: 15 min
Cook time: 15 min
Total time: 40 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 3 cup Radish Leaves, fresh tender mooli leaves, washed and finely chopped; 2 medium Potato, peeled and cut into small cubes; 5 clove Garlic, crushed or finely minced; 2 Green Chili Pepper, finely chopped; 2 tbsp Mustard Oil, essential for authentic flavor; 1 tsp Cumin Seeds, jeera; ¼ tsp Ground Turmeric, haldi; ½ tsp Red Chilli Powder, adjust to taste; 1 tsp Salt, to taste

40 mintotal

30 min hands-on10 min hands-off

Prep 15 min · Cook 15 min

Serves: 2
Difficulty: Easy
Spice: Medium

Add to your week

Ingredients

3 cupRadish Leavesfresh tender mooli leaves, washed and finely chopped
2 mediumPotatopeeled and cut into small cubes
5 cloveGarliccrushed or finely minced
2Green Chili Pepperfinely chopped
2 tbspMustard Oilessential for authentic flavor
1 tspCumin Seedsjeera
¼ tspGround Turmerichaldi
½ tspRed Chilli Powderadjust to taste
1 tspSaltto taste

Quantities are for 2 servings.

You'll need: Stovetop.

Includes prep-ahead time.

Method

Heat the mustard oil in a heavy pan until smoking. Lower the flame and add the cumin seeds to crackle.
Add the crushed garlic and finely chopped green chillies. Sauté for a few seconds. The strong flavor of garlic balances the slight bitterness of the radish leaves.
Add the potato cubes and turmeric powder. Mix well, cover the pan, and cook on low heat for 6-7 minutes until the potatoes are half cooked.
6–7 min
Remove the lid and add the finely chopped radish (mooli) leaves. Sprinkle salt and red chilli powder.
Mix thoroughly. The leaves will wilt rapidly. Do not cover the pan.
Cook uncovered on medium heat for 5-7 minutes, stirring occasionally, until the moisture evaporates completely and the potatoes are soft.
5–7 min
Once the sabzi is perfectly dry and slightly roasted, turn off the heat and serve.

How to tell it's done

A completely dry preparation where soft, golden potatoes are enveloped in deeply dark green, flavorful, and slightly chewy leaves.

Getting it right

Tip

Radish leaves hold an intense, slightly peppery mustard-like flavor. Cooking them uncovered without tomatoes or complex spices allows this earthy flavor to shine.

What to serve it with

A hyper-traditional winter dish. Unbeatable when eaten with hot Makki ki Roti or simple Dal Chawal.

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