Bengali radish potato vegetable recipe
A vegetarian Bengali Recipes recipe with mooli/ mullangi (radish) - cut into small, potato (aloo) - cut into small, onion - chopped. Ready in 35 min, serves 4.
Curated byAnanya Chatterjee🇮🇳
Instructions
17 steps- 1
To begin making the Bengali Mooli Aloo Ki Sabzi recipe, heat mustard oil in a heavy bottomed pan
tablespoons kasundi mustard sauce(3)mustard seeds(1/2 teaspoon)mustard oil - adjustable(1 tablespoon) - 2
Add the mustard seeds, cumin seeds, nigella seeds and saute them for about 10 seconds
tablespoons kasundi mustard sauce(3)mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon)kalonji (onion nigella seeds)(1/2 teaspoon)mustard oil - adjustable(1 tablespoon) - 3
After 10 seconds, add green chilli and onion
onion - chopped(1)green chilli - chopped(1)red chilli powder(1 teaspoon) - 4
Cook till the onion becomes soft and translucent
onion - chopped(1) - 5
Once the onions become translucent, add the potatoes in the pan
potato (aloo) - cut into small(2 piece)onion - chopped(1) - 6
Stir them for a while on a medium heat
- 7
Then put the radish into the pan
mooli/ mullangi (radish) - cut into small(3 piece)potato (aloo) - cut into small(2 piece) - 8
Fry them for 4-5 minutes on a medium flame
- 9
Next add in all the spice powders, red chilli powder, turmeric powder, sugar and salt to taste
green chilli - chopped(1)red chilli powder(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)sugar(1/2 teaspoon)salt - to taste - 10
Mix well to combine
- 11
Add little water to the vegetables and cover them with a lid
- 12
Allow them cook for few minutes on a low flame and keep stirring in between
- 13
When the veggies are cooked, add the the mustard paste and mix it with the vegetables properly
tablespoons kasundi mustard sauce(3)mustard seeds(1/2 teaspoon)mustard oil - adjustable(1 tablespoon) - 14
You can make the curry semi liquid or dry
- 15
Cook for 2 more minutes and turn off the heat
- 16
Transfer Bengali Mooli Aloo Ki Sabzi into a serving bowl
mooli/ mullangi (radish) - cut into small(3 piece)potato (aloo) - cut into small(2 piece) - 17
Serve Bengali Mooli Aloo Ki Sabzi along with Bengali Style Lau Die Tetor Dal and Steamed Rice for a weekday lunch
Rate this recipe
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Bengali radish potato vegetable recipe
A vegetarian Bengali Recipes recipe with mooli/ mullangi (radish) - cut into small, potato (aloo) - cut into small, onion - chopped. Ready in 35 min, serves 4.
Curated byAnanya Chatterjee🇮🇳
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Directions
17 steps- 1
To begin making the Bengali Mooli Aloo Ki Sabzi recipe, heat mustard oil in a heavy bottomed pan
tablespoons kasundi mustard sauce(3)mustard seeds(1/2 teaspoon)mustard oil - adjustable(1 tablespoon) - 2
Add the mustard seeds, cumin seeds, nigella seeds and saute them for about 10 seconds
tablespoons kasundi mustard sauce(3)mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon)kalonji (onion nigella seeds)(1/2 teaspoon)mustard oil - adjustable(1 tablespoon) - 3
After 10 seconds, add green chilli and onion
onion - chopped(1)green chilli - chopped(1)red chilli powder(1 teaspoon) - 4
Cook till the onion becomes soft and translucent
onion - chopped(1) - 5
Once the onions become translucent, add the potatoes in the pan
potato (aloo) - cut into small(2 piece)onion - chopped(1) - 6
Stir them for a while on a medium heat
- 7
Then put the radish into the pan
mooli/ mullangi (radish) - cut into small(3 piece)potato (aloo) - cut into small(2 piece) - 8
Fry them for 4-5 minutes on a medium flame
- 9
Next add in all the spice powders, red chilli powder, turmeric powder, sugar and salt to taste
green chilli - chopped(1)red chilli powder(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)sugar(1/2 teaspoon)salt - to taste - 10
Mix well to combine
- 11
Add little water to the vegetables and cover them with a lid
- 12
Allow them cook for few minutes on a low flame and keep stirring in between
- 13
When the veggies are cooked, add the the mustard paste and mix it with the vegetables properly
tablespoons kasundi mustard sauce(3)mustard seeds(1/2 teaspoon)mustard oil - adjustable(1 tablespoon) - 14
You can make the curry semi liquid or dry
- 15
Cook for 2 more minutes and turn off the heat
- 16
Transfer Bengali Mooli Aloo Ki Sabzi into a serving bowl
mooli/ mullangi (radish) - cut into small(3 piece)potato (aloo) - cut into small(2 piece) - 17
Serve Bengali Mooli Aloo Ki Sabzi along with Bengali Style Lau Die Tetor Dal and Steamed Rice for a weekday lunch
Rate this recipe
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