When you think 🤔 of Sarsoo you think of only Saag but this is twist by combining it with Mooli ke Patton
Aloo Matar Aur Mooli Ke Patton Aur Sarsoo Ki Sabzi
Ingredients
300 grams Mooli Ke Patte (Radish Greens) chopped
100 grams Sarsoo(Mustard leaves) chopped
2 Potatoes (Aloo) , boiled, peeled and diced
1/4 cup Matar (Peas), boiled
4 cloves Garlic , fine chopped
2 Dry Red Chillies , broken into half
2 tablespoons Sesame oil
Salt , as per taste
1 teaspoon Cumin powder (Jeera)
1 teaspoon Red Chilli powder
1 teaspoon Turmeric powder (Haldi)
Method:
To make this sabzi, we will cook the radish greens & mustard leaves separately and add it to the potatoes. This process of cooking, not only retains nutrition, but also gives the rich green color to the greens.
Heat a teaspoon of oil in a heavy bottomed pan. Add in the chopped Mooli Ke Patte (Radish Greens), & Mustard leaves sprinkle some salt and stir fry on low to medium heat until you notice the green start wilting down.
At this stage, cover the pan and cook the greens until soft. This will take about 8 to 10 minutes. Once the Greens are cooked, turn off the heat and uncover the pan.
It's important to uncover the pan, so the greens start to cool down and retain the color. If you keep it covered, then the green tend to become pale. Keep this aside.
Note: Radish Green take a little longer to cook than the other greens.
Our next step is to roast the potatoes; heat 2 tablespoons of oil in a heavy bottomed pan. Add the cumin seeds and broken dry red chilies , turmeric, red chilli powder and saute until the red chillies are lightly roasted.
Add the chopped garlic and stir fry until you can smell the aromas coming through.
Once you smell the aromas of the garlic; add the boiled potatoes 🥔 & peas and roast on medium high heat until they are lightly roasted.
Add the salt 🧂 and toss them well, until the potatoes 🥔 and peas get well coated with the spices.
Finally, add the cooked greens into the spiced potatoes and give it a good stir. Check the salt and spice levels and adjust to suit your taste. Transfer the sabzi to a serving bowl and serve warm.
Serve Sabzi along with Dal, Tomato Onion Cucumber Raita and Phulka for healthy weeknight dinner.
Ingredients
300 grams Mooli Ke Patte (Radish Greens) chopped
100 grams Sarsoo(Mustard leaves) chopped
2 Potatoes (Aloo) , boiled, peeled and diced
1/4 cup Matar (Peas), boiled
4 cloves Garlic , fine chopped
2 Dry Red Chillies , broken into half
2 tablespoons Sesame oil
Salt , as per taste
1 teaspoon Cumin powder (Jeera)
1 teaspoon Red Chilli powder
1 teaspoon Turmeric powder (Haldi)
Method:
To make this sabzi, we will cook the radish greens & mustard leaves separately and add it to the potatoes. This process of cooking, not only retains nutrition, but also gives the rich green color to the greens.
Heat a teaspoon of oil in a heavy bottomed pan. Add in the chopped Mooli Ke Patte (Radish Greens), & Mustard leaves sprinkle some salt and stir fry on low to medium heat until you notice the green start wilting down.
At this stage, cover the pan and cook the greens until soft. This will take about 8 to 10 minutes. Once the Greens are cooked, turn off the heat and uncover the pan.
It's important to uncover the pan, so the greens start to cool down and retain the color. If you keep it covered, then the green tend to become pale. Keep this aside.
Note: Radish Green take a little longer to cook than the other greens.
Our next step is to roast the potatoes; heat 2 tablespoons of oil in a heavy bottomed pan. Add the cumin seeds and broken dry red chilies , turmeric, red chilli powder and saute until the red chillies are lightly roasted.
Add the chopped garlic and stir fry until you can smell the aromas coming through.
Once you smell the aromas of the garlic; add the boiled potatoes 🥔 & peas and roast on medium high heat until they are lightly roasted.
Add the salt 🧂 and toss them well, until the potatoes 🥔 and peas get well coated with the spices.
Finally, add the cooked greens into the spiced potatoes and give it a good stir. Check the salt and spice levels and adjust to suit your taste. Transfer the sabzi to a serving bowl and serve warm.
Serve Sabzi along with Dal, Tomato Onion Cucumber Raita and Phulka for healthy weeknight dinner.
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