{"id":25414,"date":"2024-02-26T15:50:56","date_gmt":"2024-02-26T15:50:56","guid":{"rendered":"https:\/\/newhampshiredigitalnews.com\/index.php\/2024\/02\/26\/aloo-laal-saag-red-amaranth-sabji-recipe\/"},"modified":"2024-02-26T15:50:56","modified_gmt":"2024-02-26T15:50:56","slug":"aloo-laal-saag-red-amaranth-sabji-recipe","status":"publish","type":"post","link":"https:\/\/newhampshiredigitalnews.com\/index.php\/2024\/02\/26\/aloo-laal-saag-red-amaranth-sabji-recipe\/","title":{"rendered":"Aloo Laal Saag (Red Amaranth) Sabji Recipe"},"content":{"rendered":"


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\t\t\t\t\t\t\t\t\t\t\t Main Course<\/a>, <\/span>Recipes<\/a>, <\/span>Vegetarian<\/a><\/span>
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Rate the Recipe: <\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\n

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.<\/span><\/p>\n

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

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      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.<\/span><\/p>\n<\/li>\n

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      Add in the chopped garlic and saute for a minute. Add the chopped onions. Saute until the onions are translucent.<\/span><\/p>\n<\/li>\n

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      Add in the potatoes. Mix well. Saute for a few minutes.<\/span><\/p>\n<\/li>\n

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      Now add in the dry masalas \u2013 salt, Kashmiri red chilli powder, coriander powder, and turmeric powder. Mix well.<\/span><\/p>\n<\/li>\n

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      Add a bit of water, cover with a lid and cook until the potatoes are almost done.<\/span><\/p>\n<\/li>\n

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      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.<\/span><\/p>\n<\/li>\n

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      Finish with amchoor powder. Mix well. Check the salt and add more if required.<\/span><\/p>\n<\/li>\n

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      The Aloo Laal Saag (Red Amaranth) Sabji is ready to serve. Serve hot with chapatis or paranthas.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

      Video<\/h3>\n