Bengali Mooli Aloo Ki Sabzi Recipe
Description:
Bengali cuisine is known for its distinct flavors and the delightful combination of mustard and spices. In today’s recipe, we will make a Bengali-style Radish and Potato Curry (Mooli Aloo Ki Sabzi), where the pungency of mustard beautifully blends with the mild flavors of radish and potato. This vegetarian dish is perfect for a satisfying lunch and can be paired with steamed rice for a complete meal.
Cuisine: Bengali
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Mooli (Radish) | 3, cut into small pieces |
| Potato (Aloo) | 2, cut into small pieces |
| Onion | 1, chopped |
| Green Chilli | 1, chopped |
| Kasundi Mustard Sauce | 3 tablespoons |
| Red Chilli Powder | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Mustard Seeds (Rai/Kadugu) | 1/2 teaspoon |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Kalonji (Onion Nigella Seeds) | 1/2 teaspoon |
| Mustard Oil | 1 tablespoon (adjustable) |
| Sugar | 1/2 teaspoon |
| Salt | To taste |
Preparation Time
- 15 minutes
Cooking Time
- 20 minutes
Instructions
-
Heat the Oil:
Begin by heating mustard oil in a heavy-bottomed pan. Mustard oil is an essential ingredient in Bengali cooking, as it imparts a unique flavor that enhances the taste of the dish. -
Add the Seeds:
Once the oil is heated, add the mustard seeds, cumin seeds, and kalonji (nigella seeds) to the pan. Let them splutter for about 10 seconds. This step releases the essential oils in the seeds, which form the aromatic base of the curry. -
Sauté Onions and Green Chilli:
Next, add the chopped green chili and onion to the pan. Sauté them until the onions become soft and translucent, which should take about 3-4 minutes. -
Cook the Potatoes:
Add the diced potatoes to the pan. Stir them around on medium heat for a few minutes to ensure they are coated with the oil and spices. -
Add the Radish:
After the potatoes have cooked for a few minutes, add the chopped radish to the pan. Stir and cook for another 4-5 minutes on medium flame. Radish adds a mild peppery flavor that pairs perfectly with the mustard. -
Spice it Up:
Sprinkle the red chilli powder, turmeric powder, sugar, and salt over the vegetables. Mix everything thoroughly, ensuring the spices are evenly distributed. The turmeric gives the curry its characteristic color, while the red chili powder adds a gentle heat. -
Cook the Vegetables:
Add a little water to the pan, just enough to help cook the vegetables. Cover the pan with a lid and cook the curry on a low flame for a few minutes. Stir occasionally to prevent the vegetables from sticking to the pan. The radish and potatoes should become tender during this time. -
Add Kasundi Mustard Paste:
Once the vegetables are cooked, add the kasundi mustard sauce to the pan. This mustard paste is the star ingredient of this dish and gives it its signature tangy flavor. Mix well to combine the mustard with the vegetables. At this point, you can decide whether you want the curry to be semi-liquid or dry. If you prefer a thicker curry, cook for a little longer to reduce the sauce. -
Final Cook:
Let the curry cook for an additional 2 minutes to allow the flavors to meld together. Once done, turn off the heat. -
Serve:
Transfer the Bengali Mooli Aloo Ki Sabzi into a serving bowl. This dish is best enjoyed with Bengali Style Lau Die Tetor Dal (Bengali Bottle Gourd Lentil Curry) and Steamed Rice for a comforting and wholesome weekday lunch.
Bengali Mooli Aloo Ki Sabzi is a delightful blend of mustard, radish, and potato that brings a burst of flavor in every bite. The mustard seeds, cumin, and kalonji add a rustic depth to the dish, while the tangy kasundi mustard paste takes it to a whole new level. Enjoy this dish as a part of your regular lunch menu, and savor the unique flavors of Bengali cuisine.
Pro Tip:
For an extra kick, you can adjust the quantity of green chilies based on your spice preference.
