Name: Aloo Mooli Ki Sabzi
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 200 g Radish, mooli, peeled and chopped into half-moons; 2 medium Potato, peeled and cut into small cubes; 2 Green Chili Pepper, slit lengthwise; 1 inch Ginger, finely grated; 2 tbsp Mustard Oil, enhances the pungent flavor; ½ tsp Carom Seeds, ajwain, helps in digesting radish; ½ tsp Ground Turmeric, haldi; ½ tsp Red Chilli Powder, adjust to taste; 1 tsp Ground Coriander, dhania; 1 tsp Salt, to taste; 2 tbsp Coriander Leaves, chopped

25 mintotal

Prep 10 min · Cook 15 min

Serves: 2
Difficulty: Easy
Spice: Medium

Add to your week

Method

Heat the mustard oil in a heavy pan until it reaches smoking point. Lower the heat and add the carom seeds (ajwain).
Add the grated ginger and slit green chillies. Sauté for a few seconds until fragrant.
Add the cubed potatoes and chopped radish (mooli) to the pan. Toss them well in the oil.
Sprinkle turmeric powder, red chilli powder, coriander powder, and salt. Stir thoroughly so the dry spices coat the vegetables evenly.
Cover the pan with a lid and cook on low heat for 10-12 minutes. The radish will release moisture, which helps steam the potatoes. Stir once or twice in between.
10–12 min
Remove the lid and check if both vegetables are perfectly tender. If there is any excess moisture, increase the heat and stir-fry for a minute to dry it out completely.
Turn off the heat, garnish with fresh coriander, and serve.

How to tell it's done

A dry, earthy preparation featuring the soft starchiness of potatoes cutting through the slightly snappy, peppery bite of the radish.

Nutrition

Per serving, from 2 servings.

320kcal

Where the calories come from

Protein5.5 g6%
Carbohydrate44.5 g54%
Fat14.6 g40%

Saturated fat: 1.8 g
Fibre: 7 g
Sodium: 1200 mg
Potassium: 1222 mg
Calcium: 64 mg
Iron: 2.9 mg

Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.

Getting it right

Tip

Cooking radish with carom seeds (ajwain) and ginger not only mellows out its sharp pungency but also prevents the bloating often associated with eating mooli.

What to serve it with

A robust, rustic dish that pairs beautifully with piping hot Makki ki Roti or regular whole wheat Parathas.

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Ingredients