Mooli Bhaji
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.
For 4 servings
- 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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Grate the mooli thickly, not finely, so it retains some bite after cooking.
- 2Squeeze out as much water as possible from the grated radish to avoid a watery sabzi.
- 3Do not cover the pan during cooking; steam will make the mooli mushy instead of dry and caramelized.
- 4Cook on medium-high heat toward the end for 2 minutes to get light caramelization and deeper flavor.
- 5Use fresh, tender white radish (mooli) for the best texture and mild peppery taste.
- 6Make ahead: cook and refrigerate for up to 2 days; reheat in a dry pan to restore texture.
Adapt it for your goals.
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 proteinHigh-protein
Add 100g of paneer cubes or roasted chickpeas along with the mooli for a more filling meal. Perfect for vegetarians seeking extra protein.
jainJain
Skip the green chilies and use a pinch of asafoetida (hing) in the tempering instead. Follows Jain dietary restrictions while keeping the dish flavorful.
veganVegan
The recipe is already vegan as written. For extra richness, stir in 1 tablespoon of roasted peanut powder at the end.
Why this is on our healthy list.
Low in Calories
With only 1 tablespoon of oil and radish as the main ingredient, this dish is naturally low in calories, making it ideal for weight management.
Good Source of Fiber
Mooli (white radish) provides dietary fiber, supporting healthy digestion and helping you feel full longer.
Rich in Antioxidants
Turmeric and fresh coriander provide anti-inflammatory compounds that may help protect cells from oxidative stress.
Naturally Gluten-Free
This sabzi contains no wheat, grains, or gluten-containing ingredients, suitable for gluten-free and celiac-friendly diets.
Frequently asked questions
Yes, but red radish is milder and more watery. Squeeze it well and reduce cooking time to 5-7 minutes.
