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A simple and nutritious North Indian stir-fry made with fresh red amaranth leaves. This quick and easy sabzi, tempered with garlic, chillies, and spices, is a vibrant and healthy dish that pairs perfectly with roti or dal rice.
Prepare the amaranth leaves: Separate the leaves from any thick, tough stems. Place the leaves in a large bowl of cold water and swish them around to dislodge any dirt. Let them sit for 5 minutes for the grit to settle. Carefully lift the leaves out, discard the water, and repeat this process 2-3 times until the water is clear. Drain well and roughly chop the leaves.
Prepare the tempering: Heat mustard oil in a kadai or a wide pan over medium heat until it's lightly smoking. Reduce the heat slightly and add the cumin seeds. Once they begin to crackle (about 30 seconds), add the broken dry red chillies and hing. Sauté for another 15-20 seconds.
Sauté aromatics: Add the finely chopped garlic and slit green chillies to the pan. Sauté for about a minute until the raw smell of garlic disappears and it becomes fragrant. Then, add the finely chopped onion and cook for 3-4 minutes until it turns soft and translucent.
Cook the saag: Add the chopped red amaranth leaves to the kadai along with the turmeric powder. The pan will seem very full, but the leaves will wilt down quickly. Toss everything gently to coat the leaves with the tempering.
Simmer until tender: Cover the kadai and cook on low to medium heat for 7-10 minutes. The leaves will release their own moisture, so no extra water is needed. Stir occasionally to prevent sticking. Cook until the leaves are tender and cooked through.
Finish and serve: Uncover the pan. Add salt to taste and the fresh lemon juice. Mix well and cook for another 1-2 minutes on high heat to evaporate any excess moisture. Serve hot with fresh rotis, parathas, or as a side dish with dal and rice.
A simple and nutritious North Indian stir-fry made with fresh red amaranth leaves. This quick and easy sabzi, tempered with garlic, chillies, and spices, is a vibrant and healthy dish that pairs perfectly with roti or dal rice.
This north_indian recipe takes 30 minutes to prepare and yields 4 servings. At 112.03 calories per serving with 3.8g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
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Add one small potato, finely diced, along with the onions. Cook until the potatoes are almost tender before adding the amaranth leaves.
Add 2-3 tablespoons of soaked moong dal or masoor dal with the onions. This adds extra protein and a lovely texture to the dish.
Use panch phoron (Bengali five-spice mix) instead of cumin seeds for tempering and add a pinch of sugar at the end to balance the flavors.
Temper with mustard seeds, urad dal, and curry leaves in coconut oil. Finish the dish with a garnish of fresh grated coconut.
Red amaranth leaves are an excellent plant-based source of iron, which is crucial for producing hemoglobin, transporting oxygen, and preventing anemia.
Packed with Vitamin C and antioxidants, Lal Saag helps strengthen the immune system, fight free radicals, and protect the body against common infections.
The high dietary fiber content aids in digestion, prevents constipation, promotes a healthy gut microbiome, and helps in managing weight by providing a feeling of fullness.
Lal Saag is a great source of Vitamin A and carotenoids, which are essential for maintaining healthy eyesight and protecting against age-related macular degeneration.
Lal Saag, also known as Red Amaranth, is a leafy green vegetable with vibrant red and green leaves. It is popular in Indian cuisine for its earthy flavor and high nutritional content. It's typically cooked as a simple stir-fry or 'sabzi'.
Yes, Lal Saag is extremely healthy. It is a powerhouse of nutrients, rich in iron, Vitamin A, Vitamin C, and dietary fiber. It helps boost immunity, improves digestion, and is excellent for eye and bone health.
One serving of this Lal Saag recipe (approximately 1 cup or 90g) contains around 80-100 calories. The exact count can vary based on the amount of oil used.
While fresh leaves offer the best texture and flavor, you can use frozen chopped amaranth leaves. Thaw them completely and squeeze out any excess water before adding them to the pan. You may need to reduce the cooking time slightly.
Lal Saag can sometimes have a slightly bitter taste, which is natural. However, pronounced bitterness can result from using older, tougher leaves or overcooking. A squeeze of lemon juice at the end helps to balance and brighten the flavors.
Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in a pan or microwave before serving.
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