Mooli ke saag
The often discarded radish leaves are really tasty when made in the Indian mooli ki saag curry. This braised earthy curry is best with roti and a salad. Ty the recipe today before you toss out the radish greens.
Ingredients
the leafy part
- 2 cups radish leaves cleaned, washed and chopped
- 1 cup Spinach (optional)
to saute and grind
- 1 clove garlic
- 1/4 cup red onion chopped small
- 1/4 cup tomatoes
- 1/2 tsp fresh ginger root grated
- 1 medium green chill (optional)
- 1 tsp cooking oil
masala powders
- salt to taste
- 1/4 tsp roasted cumin powder
- 1 tsp garam masala powder
Others
- 1/4 cup full cream milk / plant based milks
- butter to serve, avoid for a vegan treat
Instructions
- Clean and wash the radish leaves, peel and chop the onions tomatoes, ginger and green chillies.
- Into a pan, add oil followed by onion, garlic green chillies and ginger to saute
- As the onion turns golden add the tomatoes and saute well.
- Cool and add to the blender with the chopped radish leaves, blend smooth.
- Add the blend into the pan and bring back to a bubble.
- Add the salt, garam masala and roasted cumin powder. Stir well.
- Cook the greens for about 5 minutes
- Now as it gets the raw green smell off , add the milk and cook for another 3 to 5 minutes.
- Remove from heat and stir in some butter for extra creaminess.
- Serve hot with Rotis or rice.
Notes
Remove the saag as soon as it is cooked into a serving dish to retain the green brightness. Also, don't cover and cook.
Nutrition
Calories: 72kcalCarbohydrates: 8gProtein: 3gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 7mgSodium: 590mgPotassium: 396mgFiber: 2gSugar: 2g
Tried this recipe?Let us know how it was!