Chaulai ka Saag| Amaranth Leaves Recipe
This is a very popular dish from North India. This dish is rich in protein, iron, calcium, fiber, vitamin A, vitamin C etc. It helps to manage weight, high BP and reduces bad cholesterol. You can add potatoes, carrots or any vegetable you like with chaulai. Today, I am making this recipe with potatoes.
- Take a bunch of Chaulai and pluck the leaves from above. Clean, wash and chop them roughly.
- Chop onions, ginger, garlic and green chilies into small pieces.
- Peel off and cut the potatoes into small pieces.
Preparation Time : 20-25 minutes
Cook time : 10-15 minutes
Level Of Cooking : Easy
Taste : Mild
- Chaulai- 500 gms
- Aloo- 2 medium size
- Onion- 1 medium size
- Garlic-5-6 flakes
- Ginger- 1 teaspoon
- Green Chili-1-2
- Red Chili-1/ Degi Mirch Powder
- Cumin seeds- 1 teaspoon
- Coriander powder- 1 teaspoon
- Turmeric powder- 1 small teaspoon
- Fenugreek seeds- 1 small teaspoon
- Garam Masala- 1 teaspoon
- Asafoetida (Hing)- ¼ of teaspoon
- Oil- 2-3 teaspoon
- Salt to taste
There are lot of variations to this recipe, in Maharashtra it is known as Laal Math, in West Bengal it is known as Laal Shaak Bhaja and in North India it is known as Chaulai. Here I am presenting the North Indian Style of this recipe.
Step 1: Heat oil in a pan, add cumin seeds, fenugreek seeds and 1 red chili. When it splutters, add finely chopped ginger and garlic. Saute till it turns light brown.
Step 2: Add chopped onions and green chilies to it and cook till onions turn golden brown.
Step 3: Now add coriander powder, turmeric powder, hing (asafetida), degi mirch and salt and mix it well.
Step 4: Add chopped potatoes in the mix and sauté on low flame for about 4-5 minutes.
Step 5: Then add finely chopped chaulai leaves in it and mix well. Put some garam masala over it and 1/4th cup of water in it.
Step 6: Cover the lid and cook it on the low flame for around 15-20 minutes till the leaves become soft.
Serve this healthy and tasty dish with steamed rice, roti or parantha.