Green Amaranth Potato Sabzi is a simple dish made with amaranth greens (chaulai/ chavli), potatoes and minimum spices.
Leafy greens are extensively used in various regional cuisines, but the popular greens are spinach (palak), radish (mooli), fenugreek (methi) etc. Amaranth leaves are the not-so popular greens, but are as nutritious and flavourful as palak and methi. They contain a wide range of nutrients and can be consumed in the form of soups, stir fries and gravies. As a child, even I did not eat much of amaranth sabzi, though my mother used them in her cooking. But, recently I happened to grow green amaranth in my terrace garden. That is when I started making this sabzi and surprisingly, everyone at home liked it. So, now it has become a regular sabzi at my place. So, here goes the recipe for Green Amaranth potato sabzi.
1 bunch of green amaranth leaves (chaulai /chavli)
2 potatoes (aloo)
1 tbsp oil (tel)
1 tsp cumin seeds (jeera)
¼ tsp asafoetida (hing)
3 cloves of garlic, chopped (lehsun)
1 small onion, chopped (pyaaz)
1 tbsp red chilly powder (laal mirch)
½ tsp garam masala
salt as per taste (namak)
- Wash amaranth leaves and drain the water.
- Chop the leaves alongwith their tender stems and keep aside.
- Boil potatoes in a pressure cooker for 2 whistles.
- Open the pressure cooker after the steam escapes completely.
- Peel the potatoes and chop them. Keep aside.
- Heat oil in a pan.
- Add cumin seeds, asafoetida, chopped garlic, chopped onion and saute for a minute.
- Add chopped amaranth leaves.
- Add salt and give a mix.
- Cook covered for 5 to 8 minutes.
- Add chilly powder, garam masala and mix well.
- Add boiled, chopped potatoes and give a quick mix.
- Cover and cook for 2 more minutes.
- Serve Green Amaranth potato sabzi with hot rotis/phulkas.
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