Moongre Aloo Sabzi Recipe | Winter Special Healthy Sabzi | Easy & Flavorful
Moongre aloo sabzi recipe or aloo moongre ki sabji is a Indian dry veg curry made with moongre and aloo in an onion-tomato based gravy. This gluten-free and vegan curry is famous in North India and is available only in the winter season.
Ingredients
- 400 gm moongre or sengri
- 2 medium sized potatoes cut in cubes
- 2 tbsp mustard oil
- ½ tsp jeera seeds
- 1 small onion chopped
- 1 green chilli chopped
- 2 medium size tomatoes pureed
- ½ tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp salt
- ¼ tsp garam masala
Instructions
- First, wash moongra and dry them a little bit. Take a small bunch of moongra. Remove the top part of one to two inches and finely chop them. Also, discard the four to five inches from the tail side(stalk end). Chop the rest of the radish pods similarly and collect them in a bowl. Keep the bowl aside.
- Peel potatoes and cut them into cubes. Put them aside.
- Heat the oil in a pan, add cumin seeds and wait till they crackle.
- Add finely chopped onion and green chillies. Saute them for 2-3 minutes.
- Now add tomato puree, turmeric powder, coriander powder, salt, garam masala. Mix well.
- Cover the pan and cook for 3-4 minutes till the gravy starts leaving oil.
- Now add cubed potatoes and chopped moongra. Mix them well. Add 2-3 tbsp water and cover the pan. Cook it for 5-7 minutes.
- After 5-6 minutes, check once if potatoes are cooked well. If yes, switch off the flame. Our tasty moongra aloo curry is ready to serve.
- If potatoes are not cooked well, cook further for 2-3 minutes and add little water if required. Check again till it is well cooked. Then switch off the flame and serve warm aloo moongra dry veg curry with chapatti, poori or paratha and curd on the side.
Video
Notes
1. I will recommend buying moongra those are longer in size. They are easy to sort and chop.
2. Chop them in big pieces or small according to your preference.
3. They cook very fast. So, keep an eye and check in between. As the overcooking ruin their taste.
4. Do not forget to stir in between to avoid burning at the bottom.
5. Use mustard oil which enhances the flavour of the dish.