Red Amaranth leaves (Chaulai ka Saag) and potato stir-fry is a super easy and delicious recipe. You can quickly make this side dish or main meal for breakfast/dinner.
This recipe is packed with loads of nutrients including antioxidants, minerals, and vitamins. So, you can be sure to cover majority of your micro nutrients with this delicious and easy recipe.
Amaranth and potato stir-fry is a great meal option for all age groups and health conditions including Diabetics. You can have it with chapati (Indian flat bread), dosa, porridge or steamed rice.
It is a mild and sweet flavored preparation with rich and creamy texture. Potatoes perfectly mask slightly bitter taste of red amaranth.
I have used the leaves and tender stalks of amaranth with boiled potatoes. You can also use yam or lentils instead of potato.
This is a balancing recipe for all Dosha, hence it is Tridoshic and highly nourishing meal option.
Red Amaranth Leaves and Potato Stir-fry | Iron Rich Recipes
Equipment
- Heavy Bottom Pan or Pressure Cooker
Ingredients
For Amaranth Potato Stir-Fry
- 300 g Fresh Red Amaranth Leaves You can replace them with green variety too.
- 400 g Potato
- 1 Medium Onion
- 1 inch Fresh ginger root optional
- 1 pinch Asafetida or Hing
- 2 Garlic Cloves
- 2 tsp Rock Salt To taste
- 1½ tsp Turmeric Powder
- 1½ tsp Mustard Seeds
- 1 Green Chili optional (break into 2 pieces horizontally with hand)
- 2 tbsp Mustard Oil This can be replaced by Ghee or Peanut oil.
Instructions
Preparing the Vegetables
- Wash and boil the potato in a pressure cooker or in a pan. You may need 1-2 whistles in pressure cooker and about 20-30 mins of boiling in a pan.
- After it is boiled. Peel it and cut it into small pieces or simply mash it.
- Wash and Finely chop the Amaranth leaves. Keep aside.
- Finely chop onion and pound/chop the ginger and garlic. Keep aside.
Cooking Vegetable
- Heat oil in a pan. Once the oil is hot, add in asafetida and mustard seeds.
- Let the seeds crackle. Now add chopped onion, ginger, garlic, and chili.
- Mix well and let it cook till the mix turns golden brown.
- Now add turmeric powder and salt. Mix for few seconds.
- Add in chopped amaranth leaves. mix well and cover. Let it cook on low heat till the leaves start to wilt down. (about 5-7 mins)
- Now add peeled and cut potato. Mix well and cover. Let it cook for 2-3 mins till the masala coats well onto the potato. Close the heat.
- Serve with Chapati or steamed rice. Enjoy!
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