Simple Garlic-Chili Amaranth
Tender amaranth greens wilted in a quick garlic and chili-infused oil for a bright, earthy side dish. A simple, everyday stir-fry that comes together in minutes and pairs perfectly with dal and roti.
For 4 servings
- prep
Wash and chop the amaranth leaves.
Pluck the tender leaves and stems from the thicker stalks. Wash thoroughly under running water to remove any grit, then roughly chop and set aside.
TIPYoung stems are tender and full of flavor — include them. Discard only the thick, fibrous base. - temper · ~1 min
Make the garlic-chili tempering.
1.Heat oil in a kadai or wide pan over medium heat.2.Add cumin seeds and let them crackle (15-20 sec).3.Add broken dried red chilies and chopped garlic. Sauté until the garlic turns pale golden and fragrant (30-40 sec).TIPKeep the heat at medium — garlic can turn bitter if it gets too dark. - saute · ~5 min
Wilt the amaranth with turmeric and salt.
1.Add the chopped amaranth leaves to the pan in handfuls, letting each batch wilt slightly before adding more.2.Sprinkle turmeric powder and salt over the greens.3.Stir gently to coat the leaves with the tempering. Cover and cook on low heat for 3-4 minutes.TIPAmaranth releases its own moisture — you don’t need to add any water. - saute · ~2 min
Dry out any excess moisture.
Remove the lid, increase the heat to medium, and sauté for another minute or two until any remaining water evaporates and the greens look glossy and slightly reduced. Turn off the heat.
- serve
Serve the garlic-chili amaranth warm.
Transfer to a serving bowl and serve immediately alongside dal and roti or as part of a thali.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use only young, tender amaranth leaves and thin stems for best texture; discard thick fibrous stalks.
- 2Wash the leaves thoroughly in multiple changes of water to remove any hidden grit.
- 3Let cumin seeds crackle fully before adding chilies and garlic to maximize their aroma.
- 4Sauté garlic just until pale golden — darker garlic turns bitter and overpowers the greens.
- 5Do not add water; the moisture clinging to washed leaves is enough to wilt them.
- 6After wilting, uncover and sauté on medium-high to evaporate excess liquid for a glossy finish.
Adapt it for your goals.
Vegan
This dish is already vegan as written — no changes needed.
low oilLow-oil
Reduce oil to 1/2 teaspoon and use a non-stick pan; wilt the leaves in the steam from washing for a lighter version.
with dal tadka twistWith dal tadka twist
Add 1/4 teaspoon mustard seeds and a pinch of asafoetida (hing) along with cumin for a more traditional Indian tadka flavor.
Why this is on our healthy list.
Rich in Iron and Calcium
Amaranth greens provide plant-based iron and calcium, supporting healthy blood and bones.
Low in Calories
A light stir-fry with minimal oil makes this a low-calorie side dish suitable for weight management.
Antioxidant Boost from Turmeric and Garlic
Turmeric and garlic add anti-inflammatory and antioxidant properties to this everyday dish.
Frequently asked questions
Yes, but thaw them completely and squeeze out excess water before adding to the pan, or the dish will turn watery.
