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Radish Greens Spinach Curry – Mooli Palak ka Saag

Published: Nov 19, 2018 Modified: May 7, 2019 By Sujata Shukla This blog generates income via ads. This post may contain affiliate links. PepperOnPizza may earn a commission for purchases made after clicking these links. View our disclosure policy for details

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One of the best reasons to live in Bangalore is that I’m able to grow plants so easily and they flourish with very little care. This November climate seems to suit my herbs and greens, specially the basil which finds its way to all the flower pots around, including my neighbour Nisha’s chilli and roses. Parsley, rosemary, basil, curry leaves and chilli thrive in my organic garden on the narrow balcony. Today when I wanted to make a ‘saag’ to fit in with the theme for the Foodie Monday Blog Hop for this week, I happened to see the Malabar Spinach creeper twining its way around the balcony railing. I plucked some of the lush green leaves  as my garden’s  contribution to a delicious winter Radish Greens Spinach curry.

Radish Greens Spinach Curry in a white bowl with green tomatoes and Malabar spinach leaves on a green background and a white napkin striped with green on the side
Fresh Radish Greens Spinach Curry

The plan originally was to make the mooli palak ka saag with radish greens and spinach, but the Malabar spinach / basale soppu/ pui shak being readily available, I opted for it instead. My balcony garden also had three tubs of tomatoes with gorgeous little green tomatoes, a few of them ripening to shades of orange. Instead of the red tomatoes that I add to palak or mooli saag, a half a dozen of the green tomatoes and some of the orange ones got into the ingredients list for this recipe. There is something fresh and tasty about green tomatoes. Just a little tart, just a bit sweet, they have a unique flavour and add their firm texture to the saag.

Green tomatoes from my little balcony garden
Green tomatoes from my balcony garden

My recent trip to Goa included a visit to the amazing huge hall of vegetables at the Panjim Municipal Market. I picked up some that I don’t normally see at Bangalore, and also a bagful of lovely little white radishes with their bunches of greens. I was not able to cook the radish greens as soon as I returned, and after 3 -4 days they were beginning to wilt, and some had turned yellow. I rescued the ones that were still fresh, and set about making the Radish Greens Spinach Curry. Palak / Spinach can be used instead of the Malabar spinach, and red tomatoes if green are not available.

Fresh Radish Greens at Panjim Municipal Market Goa
Radish Greens at Panjim Market

Foodie Monday Bloghop Logo

The theme for the 171st Foodie Monday Blog Hop is SaagSaga. The theme was suggested by Kriti Singhal Agrawal as a follow up to her theme of the previous week. All of us were interested in cooking with winter greens and we had a robust discussion (on WhatsApp!) as to what exactly is saag. Some of us felt that any cooked greens would be included. Some others that we could cook leafy greens to which other items such as chicken or potato could be added. Not a rice dish or soup or stews etc. I had planned another dish and actually made it too, but once the theme guidelines were firmed up, changed tracks and prepared the Radish greens spinach curry or mooli palak saag as a fitting tribute to winter greens.

 

You might like to try some other recipes with fresh greens, on this blog:

Keerai Kootu or Amaranthus greens cooked with lentils and a coconut cumin paste

Keerai Kootu A vegan stew of Amaranthus greens and pigeon pea lentils and a coconut cumin paste tempered with chilli and cumin in a blue bowl
Keerai kootu: Nutritious vegan Amaranthus Greens with pigeon pea lentils and a cumin coconut paste, tempered with mustard and fenugreek in coconut oil

Kale and Onion Pizza

kale and onion pizza with homemade pizza base
Kale & Onion Pizza_ready to bake-with homemade pizza base
A bowl of greens - saag of radish greens spinach curry with green tomatoes and a white red black napkin and a book on food on a green background

Radish Greens Spinach Curry - Mooli Palak ka Saag

Course: Side Dish
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2 servings
Author: Sujata Shukla
Fresh winter greens such as radish leaves and spinach or Malabar spinach /pui shak/ basale sautéed with basic spices, in an onion and green and red tomato gravy. Serve hot with roti, rice or in a wrap
Print Recipe

Ingredients

  • 1 ½ cups Radish greens - /mooli saag
  • 1 cup Spinach or Malabar spinach/palak - Palak or basale saag
  • 1 tablespoon sunflower oil - or other oil of your choice
  • 1 teaspoon Cumin seeds - jeera
  • 1 green chilli - or to taste
  • a few curry leaves - minced
  • 2 cloves garlic
  • ½ inch piece ginger
  • ¼ cup Onions - sliced
  • 1 cup Tomatoes sliced - green and red
  • ½ teaspoon turmeric powder - /haldi powder
  • 1 teaspoon Coriander Powder - /dhania powder
  • ½ teaspoon dried mango powder - amchur powder
  • ½ teaspoon salt - or to taste
  • 1 tablespoon paneer or fresh cream - (optional, and for a non vegan version)

Instructions

  • Separate the leaves of the radish greens and spinach from the stalks. Keep tender stalks and discard the tough ones. Shred or slice the leaves, rinse and then dry them in a salad spinner or pat dry with a kitchen towel, gently squeezing out as much water as possible. Slice onions and tomatoes into small even sized pieces, mince the ginger, chilli, crush garlic, and shred the curry leaves.
  • Heat the oil in a pan Add cumin seeds and when they begin to brown (about 10 secs) add green chilli slices. Add curry leaves
  • Add the garlic and sauté till the cloves begin to change colour (about 1 minute) and add ginger slices. Sauté for another minute. Add the onions, sauté for 2-3 minutes till well done.
  • Add the tomato slices, stir well and add the turmeric, coriander and mango powders. Stir again and sauté for about 5 minutes till the tomatoes shrink in size. Add the radish greens and Malabar spinach/ spinach leaves. Stir well and sauté for 5 minutes on low heat, stirring frequently. Add a little salt, stir and check the taste, adding a little more if required. Add crumbled fresh paneer (if using) and stir. Remove from the heat and transfer to a serving dish. Serve hot with roti or with rice and dal.

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Reader Interactions

Comments

  1. Sasmita Sahoo Samanta says

    November 25, 2018 at 9:04 pm

    I always use the saag of mooli in many dishes, This one is also quite intersting for me di !! Awesome share for theme  

    Reply
    • HMB Support says

      November 26, 2018 at 8:10 pm

      Thank you Sasmita! I don’t get mooli saag often

      Reply
  2. Preethi Prasad says

    November 25, 2018 at 4:08 pm

    Radish greens and Spinach makes an amazing combo. It feels so good when you harvest veggies from your home garden.Fab share for the theme.

    Reply
    • HMB Support says

      November 25, 2018 at 5:04 pm

      Thank you, Preethi Prasad! It does!

      Reply
  3. Mildly Indian says

    November 24, 2018 at 3:32 pm

    I love the way you have picked out each bit from your garden to add up to the vegetable loot from Goa. There are so many elements going on in your dish, it should be so yum.

    Reply
    • Sujata Shukla says

      November 24, 2018 at 6:19 pm

      Thank you Seema! This season makes me want to cook with all the fresh produce every day!

      Reply
  4. Veena Krishnakumar says

    November 22, 2018 at 12:47 pm

    wow!!How lucky you are that you can grow veges in your kitchen garden. Lovlely. This saag looks very inviting . So many varieties of saag in this thme. Bookmarked this too

    Reply
    • HMB Support says

      November 22, 2018 at 1:00 pm

      Thank you Veena! Yes I’ve learnt quite a few ways of making Saag from this theme!

      Reply
  5. Batter Up With Sujata says

    November 21, 2018 at 3:50 pm

    Loved the description of your kitchen garden. Please share a picture with us. Mooli ka saag looks so tempting comforting and healthy. Awesome share.

    Reply
    • Sujata Shukla says

      November 21, 2018 at 8:28 pm

      Thank you, Sujata! Will share pictures of my herb garden soon!

      Reply
      • Batter Up With Sujata says

        November 21, 2018 at 8:39 pm

        Thank you 😊

        Reply
  6. sizzlingtastebuds says

    November 21, 2018 at 2:25 pm

    Oh my ! How much I miss Bangalore :((((( I have malabar greens in my fridge and ur dish is such a homegrown organically rich dish 🙂 well done Sujata

    Reply
    • Sujata Shukla says

      November 21, 2018 at 8:27 pm

      Thank you so much! Its such a pleasure to be able to cook from ones garden, isn’t it!

      Reply
  7. poonampagar says

    November 20, 2018 at 10:53 am

    What a lovely kitchen garden you have di ! Can imaging how flavorful your curry must have tasted with all those fresh green timattom going in. Never tried radish green and spinach like this in a curry. But now would love to give it a try . Thanks for the share.

    Reply
  8. mayurisjikoni says

    November 20, 2018 at 1:00 am

    I’ve seen Malabar spinach in Bangalore and didn’t know what it is used for, now I do. Love your balcony garden, and you’re so right anything can grow in the Bangalore weather. Making a saag with radish and spinach leaves along with green tomatoes….is like wow… so tempting and nutritious.

    Reply
  9. themadscientistskitchen says

    November 19, 2018 at 10:05 pm

    Wowyou grow your own veggies! I love the thought but me I will not. Its way too much work! I however will love to try growing the Basale saup. It is sure delicious. The sue of radish leaves too is innovative. Imust try making this saag.

    Reply
    • HMB Support says

      November 20, 2018 at 7:21 pm

      Thank you! Not all veggies, just herbs like basil, rosemary, parsley etc, tomatoes and the spinach. I’ve just planted cherry tomato seeds, hope they will come up well!

      Reply
  10. The Girl Next Door says

    November 19, 2018 at 1:42 pm

    I love radish greens and spinach, but never thought of cooking them together this way! Love your recipe! And that is one of my most favourite books you have placed in the background. 🙂

    Reply
    • Sujata Shukla says

      November 19, 2018 at 2:09 pm

      Thank you so much, Priya! Glad we have similar tastes in Food Books!

      Reply
  11. Vidya Narayan says

    November 19, 2018 at 1:02 pm

    I loved reading through the story, your fascination for growing produce at home sounds very similar to me. though, after shifting to our new place, I have not found the time to start my balcony garden but now the post here, inspires me. The Panjim Market greens looks so pretty. Now coming to the dish, loved the combination of ingredients used to create a hearty, healthy and wholesome saag.

    Reply
    • Sujata Shukla says

      November 19, 2018 at 2:08 pm

      Thank you so much, Vidya. Bangalore weather makes growing herbs and greens a pleasure. And Im happy that I can just pluck what I need from my garden instead of buying them and not being able to use them. This dish is going become a staple in my kitchen, Im sure!

      Reply

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Hello from Sujata Shukla, the Author, Owner, Head Cook and Bottle washer at PepperOnPizza.com. The recipes I share with you are from fresh produce, vegetarian except for the occasional egg, usually made from scratch. Traditional Indian, specially Tamil recipes are my forte, along with a slew of Salads and Soups for a healthy lifestyle. Check out my Author Page!

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