Red Amaranth Leaves and Potato Stir-fry | Iron Rich Recipes
Red Amaranth leaves and potato stir-fry is a delicious antioxidants rich dish. Potato not only adds to the texture but also to the taste and nutritional value. This recipe is recommended for all age groups.
Servings: 3 people
Cost: $5
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!
