punjabiEasyveganvegetariangluten freedairy free

Mooli Bhaji

Name: Mooli Bhaji
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: punjabi
Ingredients: 500 g mooli (white radish, peeled and grated thickly); 1 tbsp oil; 0.5 tsp cumin seeds; 2 pcs green chili (slit lengthwise); 1 pinch turmeric powder; 2 pinch salt; 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.4/5(47)

TASTE SCORE

6/10

A simple, rustic Punjabi-style dry sabzi made with tender white radish. The mooli is sautéed with cumin, green chilies, and a hint of turmeric until soft and slightly caramelized, then finished with fresh coriander. A light everyday dish that pairs beautifully with roti and dal.

PREP

10m

COOK

15m

SERVES

1 KATORI

56 cal

SERVINGS

INGREDIENTS

For 4 servings

500 gmooli · white radish, peeled and grated thickly1 tbspoil½ tspcumin seeds2 pcsgreen chili · slit lengthwise1 pinchturmeric powder2 pinchsalt2 tbspcoriander leaves · chopped, for garnish

NUTRITION · PER SERVING

CALORIES · 1 KATORI

Protein1g · 7%

Carbs6g · 43%

Fat4g · 64%

Fiber2g

Sugar3g

Saturated fat1g

Cholesterol0mg

Sodium101mg

Potassium308mg

Phosphorus32mg

How we calculate →

METHOD · 4 STEPS

prep
Prep the mooli.
Peel the white radish and grate it thickly. Squeeze out excess water from the grated mooli and keep aside.
TIPSqueezing out the water prevents the sabzi from becoming mushy and helps it sauté nicely.
temper · ~2 min
Make the tempering.
1.Heat oil in a kadai over medium heat until shimmering.
2.Add cumin seeds and let them crackle for 30 seconds.
3.Add slit green chilies and sauté for 15 seconds until fragrant.
saute · ~12 min
Cook the mooli.
1.Add the grated mooli and turmeric powder to the kadai.
2.Stir well to mix the turmeric evenly through the radish.
3.Add salt and cook, stirring occasionally, for 8-10 minutes until the mooli is tender and the moisture has evaporated.
4.Sauté for another 2 minutes on slightly higher heat for a light caramelization.
TIPDon't cover the pan — the mooli needs to dry out for the right texture.
garnish
Garnish with fresh coriander and serve hot.
Turn off the heat and sprinkle chopped coriander leaves over the top. Mix gently and serve immediately.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Grate the mooli thickly, not finely, so it retains some bite after cooking.
2
Squeeze out as much water as possible from the grated radish to avoid a watery sabzi.
3
Do not cover the pan during cooking; steam will make the mooli mushy instead of dry and caramelized.
4
Cook on medium-high heat toward the end for 2 minutes to get light caramelization and deeper flavor.
5
Use fresh, tender white radish (mooli) for the best texture and mild peppery taste.
6
Make ahead: cook and refrigerate for up to 2 days; reheat in a dry pan to restore texture.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Reduce oil to 1 teaspoon and dry-roast the cumin seeds in the kadai before adding the mooli. Great for those watching oil intake or on a low-fat diet.

high protein

High-protein

Add 100g of paneer cubes or roasted chickpeas along with the mooli for a more filling meal. Perfect for vegetarians seeking extra protein.

jain

Jain

Skip the green chilies and use a pinch of asafoetida (hing) in the tempering instead. Follows Jain dietary restrictions while keeping the dish flavorful.

vegan