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Mooli aur Methi ka Saag

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Radish cooked with fresh fenugreek leaves, peanuts and masalas.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Preparation Time : 1.30-2 hour

Cooking time : 31-40 minutes

Servings : 4

Mooli aur Methi ka Saag

Main Ingredients

Radish (mooli) with leaves, Fenugreek (methi)




Main Course-Veg

Level Of Cooking



  • Radish (mooli) with leaves
    3 medium
  • Fenugreek (methi) leaves separated
    1 medium bunch
  • Peanuts soaked
    1 cup
  • Turmeric powder
    1/2 teaspoon
  • Salt
    to taste
  • Oil
    2 tablespoons
  • Asafoetida
    a pinch
  • Cumin seeds
    1 teaspoon
  • Mustard seeds
    1/2 teaspoon
  • Green chillies
  • Ginger finely chopped
    1 tablespoon
  • Red chilli powder
    1/2 teaspoon
  • Dried mango powder (amchur)
    1 teaspoon
  • For garnishing
  • Thin strips of red capsicum and ginger


Step 1

Heat water in a non-stick pan, add peanuts, ¼ tsp turmeric powder and little salt.

Step 2

Finely chop radish and add. Cook for 8-10 minutes. Strain and keep aside.

Step 3

Heat oil in another non-stick pan, add asafoetida, cumin seeds and mustard seeds and sauté till the seeds splutter. Finely chop green chillies and add to the pan. Add ginger and sauté for a minute.

Step 4

Add fenugreek leaves, mix and cook for 2-3 minutes. Add the remaining turmeric powder, red chilli powder, dried mango powder and salt and mix well. Add radish and peanuts and mix well. Cook for 12-15 minutes, stirring in between.

Step 5

Transfer into a serving bowl, garnish with thin strips of red capsicum and ginger and serve hot.

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