Methi Aur Mooli Ki Sabzi / Fenugreek And Radish Curry - Instant Pot, Stove Top

Methi Aur Mooli Ki Sabzi is a mildly flavored Daikon radish and greens stir fry, typically a North Indian dish. A very healthy and a easy preparation of greens using some basic Indian spices!!

 

 

 

METHI AUR MOOLI KI SABZI (DAIKON RADISH AND GREENS)

Amazing taste, flavor and healthy, Methi Aur Mooli Ki Sabzi is one of my family's favorite dish. Though this dish is typically served during the winters in India, you can enjoy this dish any time of the year.

This Methi Aur Mooli Ki Sabzi is prepared with mildly flavored, tender Daikon leaves, Fenugreek leaves and Daikon radish and is served with some Indian flatbread.

Growing up in India, I remember my mom use to make this Daikon radish and its leaves sabzi. This was one of my favorite dishes, I absolutely loved this when paired with some Jowar Bhakri (Sorghum Flour flatbread), topped with a dollup of ghee (clarified butter) and some jaggery. Absolutely divine!!

While this dish is typically prepared during the winter months, I could eat this anytime of the year ? Last week I went for groceries and I came across these fresh, tender Daikon greens and radish,  I was so thrilled. So tempting, I could not resist myself.

I picked up few bunches of Daikon greens and radish and I exactly knew what I am going to make out of it. Yes, you got it right it had to be this yummylicious Daikon leaves and radish stir fry.

Now, typically this dish is made using Daikon radish and its leaves, I like to add some other greens such as fenugreek leaves, spinach for some extra flavor and texture. But you could totally make this dish using just the Daikon greens.

Pic Shown: Methi aur mooli ki sabzi served with some Jowar Bhakri (Sorghum flour flatbread) and jaggery.

 

 

HOW TO MAKE METHI AUR MOOLI KI SABZI

This is by far one of the simplest recipe of making Greens. All you need to make this amazingly nutritious and delicious greens recipe is Daikon leaves, fenugreek leaves, Daikon radish and just few basic ingredients.

Sharing my recipe for making this healthy and nutritious Methi Aur Mooli Ki Sabzi. Once you have picked the fresh, tender greens,  thoroughly wash the greens. This is very important step do not skip this step.

Soak the Daikon leaves and fenugreek leaves separately in ample water for 10-15 minutes. After 15 minutes, remove the leaves and discard the water. Repeat the process for 2-3 times until you no longer see any dirt. Remove the leaves from the water and place it in colander for all the water to drain, around 10 minutes.

After 10 minutes, finely chop the Daikon greens as it takes longer to cook. Roughly chop the fenugreek leaves. Chop all the other ingredients - tomatoes, ginger, garlic, green chili. Now that you have prepped the veggies its time to cook these lovelies.

 

RECIPE VIDEO - METHI AUR MOOKI KI SABZI 

 

 

INSTANT POT METHI AUR MOOLI KI SABZI 

Turn on Instant Pot on saute mode (high), when the screen displays "HOT" add oil, followed by asafoetida, garlic, saute for 30 seconds.

Add tomatoes, green chili, ginger, dry spices - coriander powder, red chili powder, turmeric powder, salt to taste. Mix well, cover with the lid (not IP lid) and cook for 2-3 minutes or until tomatoes are slightly tender.

Add a tablespoon of water and deglaze the pot. Add the greens - fenugreek, radish leaves and radish, mix well. Close the Instant Pot, set it on manual/pressure cook mode for 2 minutes.

Quickly release pressure and open the Instant Pot. Turn on saute mode (high), cook the greens until almost all the moisture is evaporated. Add some lemon juice and serve with some flatbread. Enjoy!!

Checkout the detailed recipe video. Do like and share our video and subscribe to our youtube channel for more such healthy, delicious and easy recipes. Happy cooking!!

STOVE TOP PRESSURE COOKER METHI AUR MOOLI KI SABZI

Follow the same instructions as discussed earlier. After the first whistle, reduce the heat to medium and cook the greens for 2 minutes. Rest of the recipe is same as Instant Pot.

STOVE TOP METHI AUR MOOLI KI SABZI

Here's the recipe for making this delicious sabzi on stove top.

On a high heat, in a pot, add oil, asafoetida. Saute for 30 seconds. Add chopped garlic, saute for 30 seconds.

Add tomatoes, green chili, ginger, dry spices (coriander powder, red chili powder, turmeric powder and salt to taste. Mix well.

Cover with the lid and cook the tomatoes for 2-3 minutes or until tomatoes are slightly soften. Add  a tablespoon of water and deglaze the pot.

Add chopped fenugreek leaves, radish leaves and chopped radish. Mix well. Cover and cook the greens, around 7-10 minutes or until greens are tender.

Remove the lid and continue to cook, until almost all the moisture is evaporated. Note: We like this sabzi on a dry side, however, if you like some gravy you can cook according.

Stir in-between to prevent any sticking to the bottom. Add some lemon juice and enjoy this Methi Aur Mooli Ki Sabji with some roti, paratha or my favorite Jowar Bhakri (Sorghum flour flatbread).

Pic shown: Jowar Bhakri (Sorghum flour flatbread), gluten-free.

 

 

TIPS FOR DELICIOUS METHI AUR MOOLI KI SABZI

Picking fresh, tender Daikon leaves is important. Discard any woody, tough stems. It is OK to use the tender stems.

When buying Daikon radish, look for the ones that have tender leaves, they are less bitter in taste.

Thoroughly wash the greens before chopping. Do not skip this step. It is important to clean the greens thoroughly to remove any dirt/sand from the greens.

Soak the greens separately (fenugreek leaves and radish leaves)  in ample water for 10-15 minutes, for all the dirt to settle at the bottom. After 15 minutes, discard the water the greens were soaked in.

Repeat the process for 2-3 times, until you no longer see any dirt. Remove the leaves and place it in the colander for all the water to drain, for around 5-10 minutes.

Finely chop the radish leaves, as radish leaves take little longer to cook. Roughly chop the fenugreek, spinach leaves.

Do not overcook the greens, doing so will result in loss of nutrient value as well as the greens loose their color also.

While pressure cooking the greens, quickly release the pressure, to retain the color of the greens.

The consistency of the dish can be adjusted as per taste, you can slightly mash the greens or leave it chunky.

Sometimes its hard to make little ones eat greens, like my younger one. So I trick her by adding some paneer pieces, mixed in the sabzi and she would happily eat it without complaining. You can also add some potatoes as well.

 

 

FAQ ABOUT MOOLI AUR METHI KI SUBZI

DOES MOOLI AUR METHI KI SUBZI TASTE BITTER

Radish greens have some bitterness to it. Some bitterness is normal for greens. I normally buy Daikon radish with tender leaves and they tend to be less bitter.

Sprinkle some salt over the chopped greens, mix well and leave it aside for 10-15 minutes. The salt helps greens release moisture, this will help reduce the bitterness from the greens. Squeeze the greens, discard the salted water (liquid). Rinse the greens with cold water and use them in the sabzi.

When greens are cooked along with all the other spices, it helps reduce the bitterness from the greens. Thus, making the sabzi more palatable.

CAN I USE ANY OTHER VARIETY OF GREENS

Absolutely, You can use spinach instead of fenugreek leaves, or even a combination of spinach, fenugreeek leaves and radish leaves tastes amazing.

HOW TO SERVE METHI AUR MOOLI KI SABZI

Methi aur mooli ki sabzi goes well with roti, paratha or my favorite Jowar Bhakri (Sorghum flour flatbread), some dollup of ghee/clarified butter and some jaggery.

Enjoy this healthy and yummylicious Methi Aur Mooli Ki Sabzi. Bon Appetite!!

HOW TO STORE METHI AUR MOOLI KI SABZI 

Methi Aur Mooli ki sabzi stays fresh for 2-3 days in the refrigerator.

If planning on freezing this dish, skip the radish from the recipe and make this dish using only the greens. Greens may be frozen for up to a month. Defrost the greens in the refrigerator overnight. Reheat and serve.

 

 

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