Recipe of Homemade Radish leaves sabji
Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we're going to make a special dish, Simple Way to Make Award-winning Radish leaves sabji. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Radish leaves sabji, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Radish leaves sabji delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Radish leaves sabji is 2 serves. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Radish leaves sabji estimated approx 15 minutes.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook Radish leaves sabji using 7 ingredients and 3 steps. Here is how you cook that.
#ja1
Ingredients and spices that need to be Get to make Radish leaves sabji:
- 250 gm muli/ radish leaves boiled
- 2 potato boiled
- 1 tsp Ginger garlic paste (optional)
- to taste Salt and red chilli powder
- 1 tsp haldi powder
- 1 tbsp Oil
- 1/4 tsp ajwain
Instructions to make Radish leaves sabji
- Boil the radish leaves and potatoes and mesh. Take 1tbsp oil in a kadai. Add ajwain.. Add 1 tsp ginger garlic paste.
- Add boiled potato and muli/ radish. Cook for few minutes. Mix well and cook on medium heat.
- Add haldi powder, salt and chilli powder. Mix well and serve with phulka.
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So that's going to wrap it up with this exceptional food Recipe of Any-night-of-the-week Radish leaves sabji. Thanks so much for reading. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!