ALOO-MOOLI-PALAK BHURJI /A SIDE DISH WITH POTATOES, RADISH, AND SPINACH
Aloo–Mooli–Palak ki Bhurji is a simple yet divine winter sabzi, cooked as a comforting side dish with minimal spices. This no-fancy, rustic preparation celebrates the natural flavors of fresh, juicy seasonal vegetables. Light, wholesome, and homely, it comes together very quickly—once the vegetables are washed and chopped, the sabzi is ready in hardly 10 minutes. Perfect for winter meals, it pairs beautifully with hot rotis and a dollop of homemade ghee.
To make this sabzi, you don’t require a long list of ingredients. In fact, when my refrigerator is short of vegetables, I cook this sabzi because there are always aloo and mooli/radish available in my kitchen during winters. All the chopped veggies are sautéed with regular spices and the sabzi is ready. This dry sabzi goes well with any daal preparation to complete my lunch thali
Preparation Time – 15 minutes
Cooking Time – 10 minutes
Course – Main
Cuisine – North Indian
Author – Bharti Dhawan
● INGREDIENTS REQUIRED
• Aloo/Potatoes – 2 medium-sized
• Mooli/Radish – 1 no.
• Palak/ Spinach – 250 g
• Mooli Patta/Radish Leaves – 250 g
• Adarak/Ginger – 1-inch piece
• Lahsun/Garlic cloves – 5-6 nos.
• Sarso Tel/Mustard Oil – 2 tbsp
● SPICES WHOLE AND POWDERED
• Whole red chilies – 1-2 nos.
• Jeera/Whole Cumin – 1 tsp
• Ajwain/Carom Seeds – 1/2 tsp
• Hing/Asafoetida – 1/2
• Haldi/Turmeric Powder – 1/2 tsp
• Coriander Powder – 2 tsp
• Red chilly Powder – 1 tsp
• Garam Masala – 1/2 tsp
● PREPARATIONS TO BE DONE
1 – Peal potatoes and cut into small cubes
2 – Peel radish and cut into small cubes
3 – Wash palak and mooli patta and chop finely
4 – Peel ginger and garlic and chop them very finely
● STEP-BY-STEP TO COOK ALOO-MOOLI-PALAK BHURJI
Heat mustard oil upto smoking point and turn off the flame for a while
Turn on the flame again and and add jeera and Ajwain seeds. Allow them to crackle
Add whole red chilies and hing powder. Allow them to crackle
Add finely chopped ginger and garlic. Roast them for a few seconds
Add cubed potatoes and cook them for 3-4 minutes or until they turn golden
Now, add cubed mooli and roast them with aloo
Add salt and all the powdered spices written under ‘SPICES ‘, and roast the spices with the veggies
Next, add chopped palak and mooli patta. Combine them well with aloo and mooli
Cover the pan with a lid for 3-4 minutes and allow the sabzi to cook at low flame
When you see the oil on sides of kadahi, turn off the flame. Aloo-Mooli-Palak ki sabzi is cooked to perfection
Serve the tasty Aloo-Mooli-Palak ki sabzi with Roti or Paratha
● YOU MAY ALSO LIKE
A UNIQUE DISH WITH MOOLI AND SHALGAM (radish and turnip)
SHALGAM KI BHURJI/A SIDE DISH WITH TURNIP AND POTATOES
