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Laal Saag. Red Spinach. Chaulai. Red Amaranth is a superfood that has been a part of Indian meals for centuries. Try out this traditional Indian stir fry dish high in dietary fiber and packed with vitamins and minerals.

  • 500 gms laal saag (red amaranth)
  • 3 tbsp mustard oil
  • 1 tsp cumin seeds (jeera)
  • 2 whole red chillies
  • 1 bay leaf (tej patta)
  • 1 tbsp finely chopped garlic
  • 1 medium potato diced
  • 1 medium onion finely chopped
  • 1 tsp salt
  • 1/2 tsp Kashmiri red chilli powder
  • 1 tsp coriander powder (dhania)
  • 1/2 tsp turmeric powder (haldi)
  • 1/2 tsp amchoor (dry mango) powder
  • Clean and wash the laal saag leaves retaining the soft stems. Chop them roughly and keep aside.

  • Heat mustard oil to the smoking point and let it cool a bit. Add in cumin seeds, bay leaf, and red chillies. Allow to crackle.

  • Add in the chopped garlic and saute for a minute. Add the chopped onions. Saute until the onions are translucent.

  • Add in the potatoes. Mix well. Saute for a few minutes.

  • Now add in the dry masalas – salt, Kashmiri red chilli powder, coriander powder, and turmeric powder. Mix well.

  • Add a bit of water, cover with a lid and cook until the potatoes are almost done.

  • Now, add in the chopped laal saag leaves. Saute for 3-4 minutes. Cover with a lid and cook for a few minutes until the liquid dries up and the saag is done.

  • Finish with amchoor powder. Mix well. Check the salt and add more if required.

  • The Aloo Laal Saag (Red Amaranth) Sabji is ready to serve. Serve hot with chapatis or paranthas.

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