Mooli Ki Sabji Recipe (Radish Curry)
Mooli Ki Sabji is a North Indian-style curry made with fresh radishes, tomatoes, and spices. Serve it with Indian bread or rice for the main meal. Here is how to make it.
If you are looking for easy and tasty sabzi for your everyday meals, here are some more: Papad Ghatiya Ki Sabzi, Dahi Shimla Mirch, Hare Tamatar Ki Sabzi, Bhindi Do Pyaza, Besan Bhindi, and Aloo Methi.
About Mooli Ki Sabji
Mooli Ki Sabji is a delicious North Indian curry where radish is the star ingredient. You can make this sabji in many different ways.
Sometimes, I make a simple version with ghee, garlic, and dry red chilies. Some days, I chop the radishes into small pieces instead of slicing them. In this post, I am sharing the version that my family loves the most.
This sabzi is easy to make, quick, and requires a few everyday ingredients.
Serve it with phulka or plain tawa paratha for a yummy meal. It also pairs well with dal rice, kadhi rice, or other Indian breads, such as bajra roti or makki roti.
Ingredients
Mooli (Radish) – Use fresh radishes free of spots and blemishes. I buy radishes to make this sabji from an Indian grocery store. They are much thinner and sweeter than their American cousins.
Tomatoes – This sabzi’s base is prepared with fresh tomatoes. Their sweet and tart taste complements the pungent, peppery flavor of radish.
Puree or grate the tomatoes for use in the curry. Pureeing the tomatoes will give the curry a smoother texture.
Spices – You will need everyday spices such as coriander powder, turmeric powder, Kashmiri red chili powder, and salt.
Oil – I like to use mustard oil, which adds a unique flavor. You can use any other cooking oil instead of mustard oil.
Others – You will also need cumin seeds, garlic, dried red chilies, ginger, and fresh cilantro (also known as coriander leaves).
How To Make Radish Sabji Recipe – Step By Step
Step 1: Heat 2 tablespoon mustard oil in a pan over medium-high heat.
Step 2: Once the oil is hot, add 1 teaspoon of cumin seeds, 2 teaspoon of chopped garlic, and 2-3 dry red chilies, and fry for 4-5 seconds.
Step 3: Add 1 cup of grated tomatoes and 1 teaspoon of finely chopped ginger, and cook for 2 minutes, stirring frequently.
Step 4: Add 1 teaspoon of coriander powder, ½ teaspoon of turmeric powder, and 1 teaspoon of Kashmiri red chili powder, and cook for an additional minute.
Step 5: Now add 300 g mooli (peeled and cut into ½-inch thick rounds), 1 teaspoon of salt, and ½ cup of water. Mix well.
Step 6: Reduce the heat to low.
Step 7: Cover the pan and cook until the mooli is softened (10-12 minutes), stirring occasionally.
Step 8: Open the lid and cook for 2-3 minutes on high heat.
Step 9: Garnish with 1 tablespoon chopped cilantro and serve hot.
Pro Tips By Neha
You can add chopped radish leaves to this sabji.
Chop the Mooli instead of cutting it into roundels.
Storage Suggestions
This sabji can be stored in an airtight container in the refrigerator for 3-4 days. Reheat in a pan or microwave before serving.
I do not recommend freezing it, as the texture of mooli might change once thawed.
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Mooli ki Sabji Recipe (Radish Curry)
Ingredients
- 2 tablespoons mustard oil (or any other cooking oil)
- 1 teaspoon cumin seeds
- 2 teaspoons chopped garlic
- 2-3 dry red chilies
- 1 cup grated tomatoes
- 1 teaspoon finely chopped ginger
- 1 teaspoon coriander powder
- ½ teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- 300 grams mooli (radish) (peeled and cut into ½-inch thick roundels.)
- 1 teaspoon salt (or to taste)
- 1 tablespoon chopped cilantro (fresh coriander leaves)
Instructions
- Heat mustard oil in a pan over medium-high heat.
- Once the oil is hot, add cumin seeds, garlic, and dry red chilies and fry for 4-5 seconds.
- Add grated tomatoes and ginger and cook for 2 minutes, stirring frequently.
- Add coriander powder, turmeric powder, and Kashmiri red chili powder, and cook for another minute.
- Now add mooli, salt, and ½ cup of water. Mix well.
- Reduce the heat to low.
- Cover the pan and cook until mooli is softened (10-12 minutes), stirring a few times.
- Open the lid and cook for 2-3 minutes on high heat.
- Garnish with cilantro and serve hot.
I’ve stumbled across this recipe when looking for a mooli curry to use up a radish that I’d bought for pickling and didn’t really know what to expect but I’m truly blown away with the flavours of this incredible recipe. I’ll absolutely cook this again!
Easy and delicious (and I’m not normally very fond of mooli). Will definitely make this again.
Simple and nice.
Thank You