Potato and Radish Leaves Sabzi (Aloo Aur Mooli Ke Patte Ki Sabzi)
Description:
Potato and Radish Leaves Sabzi is a wholesome, flavorful Indian dish that combines the earthiness of potatoes with the slightly peppery taste of radish leaves. Cooked in aromatic mustard oil with a blend of spices, this vegetarian delight is a great choice for a nutritious lunch. The addition of garlic, dried red chillies, and a mix of Indian spices elevates the flavors, making this simple recipe a must-try in your kitchen.
Cuisine: Indian
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Radish leaves | 300 grams |
| Potatoes, boiled, peeled, and chopped | 2 medium-sized |
| Garlic, finely chopped | 4 cloves |
| Dried red chillies, broken in the middle | 2 |
| Mustard oil | 2 tbsp |
| Salt | To taste |
| Cumin powder | 1 tsp |
| Red chilli powder | 1 tsp |
| Turmeric powder | 1 tsp |
Preparation Time
- 10 minutes
Cooking Time
- 30 minutes
Instructions
-
Prepare the Radish Leaves
Start by washing the radish leaves thoroughly. Once clean, chop them into small pieces and set them aside. -
Cook the Radish Leaves
Heat 1 tablespoon of mustard oil in a pan. Add the chopped radish leaves and salt to the pan. Cook on medium heat until the leaves soften, which should take about 5-7 minutes. Once cooked, remove them from the pan and keep them aside. -
Prepare the Tempering
In the same pan, add the remaining tablespoon of mustard oil. Heat it and add cumin seeds and the broken dried red chillies. Let them sizzle for about 10 seconds to release their flavors. -
Add Garlic and Potatoes
Now, add the finely chopped garlic to the pan. Cook for about 30 seconds until it turns golden brown. Next, add the boiled and chopped potatoes. Stir to combine and cook for about 1 minute. -
Spice It Up
Add the cumin powder, red chilli powder, and turmeric powder to the potatoes. Stir everything well to coat the potatoes in the spices. Cook the mixture for another 5-7 minutes, ensuring the potatoes are tender and well-seasoned. -
Combine and Cook Together
Add the cooked radish leaves back into the pan and mix them thoroughly with the potatoes. Allow the mixture to cook for another 30 seconds, ensuring all the flavors are well combined. -
Serve and Enjoy
Your Potato and Radish Leaves Sabzi is ready! Serve it hot with Rajasthani daal (lentils) and phulkas (Indian flatbreads) for a satisfying and complete lunch.
Tip:
For an added touch, you can garnish the dish with fresh coriander leaves before serving. This sabzi pairs wonderfully with plain rice or any type of roti for a complete meal.
