Radish Greens and Potato Curry Recipe

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Radish Greens and Potato Curry Recipe by Jiya Jesh · Updated on February 26, 2020 Curries/ GraviesRadish greens and potato curry recipe – easy and delicious curry using radish leaves and potatoes flavored with coconut milk and spices. This is a lightly spiced curry with the goodness of radish greens or mooli ke patte in a coconut milk based gravy. Many of us throw away the radish tops and make use of radish alone. But these radish leaves are edible and as a matter of fact nutritious too. The first dish I had prepared using these was radish greens dal. Its one of the easy recipes that I prepare regularly, whenever I can get hold of them.This time I wanted to try radish greens with coconut milk just for a different flavor. The greens go so well with coconut milk and the few spices added enhance the taste of the gravy. Radish leaves have a slightly bitter and a peppery flavor. The coconut milk is able to mask the bitterness and gives a nice creamy taste to the dish. The best part is you wont be able to guess that this curry has radish leaves.This vegan recipe uses simple everyday spices. I have used white radish leaves here. Also, there are no onions used in this recipe. It goes well with chapathis, phulkas or rotis as well as rice.For other radish leaves recipes do check outradish greens stir frymooli bhurji ( radish stir fry with radish greens )Radish leaves are nutritious. They are a great source of calcium, iron and vitamin C. As a matter of fact, the leaves have more vitamin C than radish roots. So next time you find a bunch of radishes with their leaves intact, in the market, do try this easy recipe of radish leaves and potato curry.How to make Radish Greens and Potato Curry step by stepWash the radish leaves thoroughly.Bring 2-3 cups of water to a boil in a pot or pan. Once it comes to a boil, add the radish leaves along with little salt and a pinch of turmeric.Let it cook for 3 minutes. Then remove from heat, drain the water and rinse with running water. Now blend these radish leaves with little water to a puree in a blender or mixie jar.Peel the skin of potatoes and chop them into slightly large cubes. Parboil the potatoes in enough water along with salt.Blend the chopped tomatoes, ginger and garlic to a fine paste. Set this tomato paste aside.Heat oil in a pan. Add cumin seeds. Once the cumin seeds crackle, add the par-boiled potatoes. Fry the potatoes till they turn golden-brown on the edges.Then add the ground tomato paste. Let this cook for 2 minutes.Now add turmeric powder, red chilli powder and coriander powder along with salt.Stir well and let this cook for a minute. Then add the radish greens puree.Also add 1/2 cup water and mix well. Let this cook on medium heat for 3-4 minutes.Then add the coconut milk, stir well and let this simmer on a low flame for 5 minutes.Finally sprinkle garam masala powder. Stir well and remove from heat. Radish leaves and potato curry is ready to be served.Radish Greens and Potato Curry | Mooli ke Patte aur Aloo Curry | Radish Leaves Potato Curry Recipe( 1 cup = 250 ml )Radish Greens and Potato Curry recipeCategory:Side DishCuisine:IndianAuthor:Jiya JeshServes:2Prep Time:10 minsCook Time:20 minsTotal Time:30 minsradish greens and potato curry – lightly spiced curry using potatoes and radish leaves ( or mooli ke patte ) flavored with coconut milk.Ingredients1 bunch radish greens ( mooli ke patte / mullangi keerai )2 medium-sized potatoes1 medium-sized tomato1/2 cup coconut milk1 tsp chopped ginger1 tsp chopped garlic1/2 tsp cumin seeds ( jeera )1/4 tsp turmeric powder1/2 tsp red chilli powder1 tsp coriander powder1/2 tsp garam masala powder1 tbsp oilInstructionsWash the radish leaves thoroughly.Bring 2-3 cups of water to a boil in a pot or pan. Once it comes to a boil, add the radish leaves along with little salt and a pinch of turmeric.Let it cook for 3 minutes. Then remove from heat, drain the water and rinse with running water.Now blend these radish leaves with little water to a puree in a blender or mixie jar.Peel the skin of potatoes and chop them into slightly large cubes. Parboil the potatoes in enough water along with salt.Meanwhile, roughly chop the tomato. Peel and finely chop ginger and garlic.Blend the chopped tomatoes, ginger and garlic to a fine paste. Set this tomato paste aside.Heat oil in a pan or kadai. Add cumin seeds. Once the cumin seeds crackle, add the par-boiled potatoes. Fry the potatoes till they turn golden-brown on the edges.Then add the ground tomato paste. Let this cook for 2 minutes.Now add turmeric powder, red chilli powder and coriander powder along with salt. ( We have already added salt when cooking the radish leaves and potatoes. So add accordingly ).Stir well and let this cook for a minute.Add the radish greens puree. Also add 1/2 cup water and mix well. Let this cook on medium heat for 3-4 minutes.Then add the coconut milk, stir well and let this simmer on a low flame for 5 minutes.Finally sprinkle garam masala powder. Stir well and remove from heat.Radish leaves and potato curry is ready to be served.NotesThere were around 6 radishes in a bunch. I used the leaves from these 6 radishes in this recipe.I used store-bought coconut milk. But you could use homemade coconut milk.Nutrition InformationServing size: 1 serving Calories: 266 calories Fat: 15 g Saturated fat: 8 g Unsaturated fat: 0 g Trans fat: 0 g Carbohydrates: 27.7 g Sugar: 3.9 g Sodium: 48 mg Fiber: 5.8 g Protein: 6.2 g Cholesterol: 0 mgReader Interactions

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