How to make Mooli aur Methi ka Saag -
Radish cooked with fresh fenugreek leaves, peanuts and masalas.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Radish with Leaves, Fenugreek Leaves
Cuisine : Indian
Course : Main Course Vegetarian
You can also find more Main Course Vegetarian recipes like Stir Fried Vegetables with Fried Basil Malai Kofta Curry Mixed Vegetables With Five Spice Tempering Dahi Ma Bheeda
Mooli aur Methi ka Saag Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 1.30-2 hour
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Mooli aur Methi ka Saag Recipe
Radish with Leaves 3 medium
Fenugreek Leaves 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 3
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
Method
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.
Nutrition Info
Calories : 1641 Kcal
Carbohydrates : 80.6 gm
Protein : 65.5 gm
Fat : 117.4 gm
Other : Zinc- 9.4mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
