Mooli Ki Sabji (Radish Curry)

4.60 from 10 votes
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Mooli Ki Sabji is an Indian curry made using fresh radishes, tomatoes, and spices. It is a treat to eat with Indian bread or rice. Here is how to make it.

If you are looking for easy and tasty sabzi for your everyday meals, here are some more: Lauki Tamatar Sabzi, Papad Ghatiya Ki Sabzi, Hare Tamatar Ki Sabzi, Bhindi Do Pyaza, Besan Bhindi, and Aloo Methi.

Mooli ki Sabji served in a bowl.
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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. Somedays, 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, quick to make, and needs a few everyday ingredients.

Serve it with phulka or plain tawa paratha for a yummy meal. It also goes great with dal rice, kadhi rice, or other Indian breads like bajra roti or makki roti.

Ingredients

Mooli (Radish) – Use fresh radishes free of spots and blemishes.

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, dry red chilies, ginger, and cilantro (fresh coriander leaves).

How To Make Radish Sabji

Heat 2 tablespoon mustard oil in a pan over medium-high heat.

Once the oil is hot, add 1 teaspoon cumin seeds, 2 teaspoon chopped garlic, and 2-3 dry red chilies and fry for 4-5 seconds.

Cumin seeds, garlic and dry red chilies added to hot oil in a pan.

Add 1 cup of grated tomatoes and 1 teaspoon finely chopped ginger and cook for 2 minutes, stirring frequently.

Tomatoes and ginger added to the pan.

Add 1 teaspoon coriander powder, ½ teaspoon turmeric powder, and 1 teaspoon Kashmiri red chili powder, and cook for another minute.

Spice powders added to the pan.

Now add 300 g mooli (peeled and cut into ½ inch thick rounds), 1 teaspoon salt, and ½ cup water. Mix well.

Mooli, salt and water added to the pan.

Reduce the heat to low.

Cover the pan and cook until mooli is softened (10-12 minutes), stirring a few times.

Pan covered with a lid.

Open the lid and cook for 2-3 minutes on high heat.

Garnish with 1 tablespoon chopped cilantro and serve hot.

Ready mooli ki sabji.

Pro Tips By Neha

You can add chopped leaves of mooli to this sabji.

Grate the Mooli instead of cutting it into roundels.

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Mooli Ki Sabji is easy to make Indian curry made using fresh radishes, tomatoes, and spices. It is a treat to eat with Indian bread or rice. Here is how to make it.
4.60 from 10 votes

Mooli ki Sabji Recipe (Radish Curry)

Mooli Ki Sabji is an Indian curry made using fresh radishes, tomatoes, and spices. It is a treat to eat with Indian bread or rice. Here is how to make it.
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 4 people

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)
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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.

Nutrition

Calories: 96kcal, Carbohydrates: 7g, Protein: 2g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Sodium: 622mg, Potassium: 360mg, Fiber: 2g, Sugar: 4g, Vitamin A: 686IU, Vitamin C: 49mg, Calcium: 35mg, Iron: 1mg
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3 Comments

  1. 5 stars
    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!