Mooli Sabji

Winter in Punjab isn’t complete without mooli sabji.

Mooli sabji is savory, sharp, and the most delicious thing you can wrap your roti around. Winter isn’t a happy place without winter sabjis. Winter sabjis are simple, warm, hearty, and just make you say, “Yum!” Mooli di sabji has always been one of my favorites. It’s so simple and yet rich in flavor. The radish is sharp and has a bit of spice and natural sweetness. The leaves are savory and have a hint of spice. And the spices all come together to add to the savory and earthy profile of the dish.

There are so many dishes that are synonymous with Punjab – the most famous being dishes like palak paneer or chole. But when you talk to a true Punjabi farm kid, they’ll tell you, the real money is dishes like kadhi, shalgam, sarson da saag, and this beauty here. They’re not commercial fare but rather what you ate every week. Like so many dishes born on a farm, when the profitable part of the crop was sold off, the farmers chose to make use of what was left. And that’s the case with sarson and mooli – the mustard and radish get sold off and the leaves are left to cook/stew and make delicious.

This recipe is so easy and fast. It’s perfect for a midweek dinner. You serve it with daal, roti, and raita. And the best part is, there isn’t much to mess up or make a mistake on. It’s very – throw it all in and wait for it to be done.

How about a few more authentic Punjabi recipes? Try these:

Mooli Sabji

Course: Main CoursesCuisine: PunjabiDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

Total time

35

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 2 tbsp vegetable oil or ghee

• 2 tbsp cumin

• 4 tbsp ginger, minced

• 2-3 chili peppers, minced

• 1/2 tsp turmeric

• 1 tsp coriander seeds, powdered

• 1 large onion, pureed

• 2.5 lbs radish w/leaves, chopped coarsely

• 1/4 cup water

• Salt, to taste

Equipment/Specialty Items

• Cumin SeedsCumin Seeds
• Coriander SeedsCoriander Seeds

Directions

• Heat the oil or ghee in a large skillet over medium heat.
• Add in cumin and saute till deep brown and aromatic, approximately 2 minutes.
• Add in ginger and chili peppers, saute for 1 minute.
• Stir in turmeric and coriander seeds, saute for 1 minute.
• Add in onions and cook till golden brown, approximate 5-7 minutes. Stir consistently.
• Add in mooli and leaves. Stir well and cover. Cook for 10 minutes.
• Deglaze pan with water and cook till the radish is cooked through.

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