To begin making Aloo Aur Mooli Ke Patton Ki Sabzi, firstly chop of the leaves from the radish.

Rince the radish leaves a couple of time in a bucket/ bowl of running water. Once washed well and all the dirt and mud has been removed, drain the excess water and finely chop the leaves.

To make this sabzi, we will cook the radish greens separately and add it to the potatoes. This process of cooking, not only retains nutrition, but also gives the rich green color to the greens. 

Heat a teaspoon of oil in a heavy bottomed pan. Add in the chopped Mooli Ke Patte (Radish Greens), sprinkle some salt and stir fry on low to medium heat until you notice the green start wilting down.

At this stage, cover the pan and cook the greens until soft. This will take about 8 to 10 minutes. Once the Radish Greens are cooked, turn off the heat and uncover the pan.

It's important to uncover the pan, so the greens start to cool down and retain the color. If you keep it covered, then the green tend to become pale. Keep this aside. 

Note: Radish Green take a little longer to cook than the other greens.

Our next step is to roast the potatoes; heat 2 tablespoons of oil in a heavy bottomed pan. Add the cumin seeds and broken dry red chilies and saute until the red chillies are lightly roasted.

Add the chopped garlic and stir fry until you can smell the aromas coming through.

Once you smell the aromas of the garlic; add the boiled potatoes and roast on medium high heat until the potatoes are lightly roasted.

Add the salt, red chilli powder, turmeric powder and cumin powder and toss them well, until the potatoes get well coated with the spices. 

Finally, add the cooked radish greens into the spiced potatoes and give it a good stir. Check the salt and spice levels and adjust to suit your taste. Transfer the sabzi to a serving bowl and serve warm.

Serve Aloo Aur Mooli Ke Patton Ki Sabzi along with Panchmel Dal, Tomato Onion Cucumber Raita and Phulka for healthy weeknight dinner.