Simple Garlic-Chili Amaranth

1. 1
   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.
2. 2
   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.
3. 3
   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.
4. 4
   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.

5. 5
   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.

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