Amaranth Leaves Veg Indian Recipes for Healthy Meals

Amaranth leaves, known as “chaulai” in many Indian households, are a powerhouse of nutrition and flavor. This leafy green vegetable is not only rich in vitamins and minerals but also incredibly versatile in Indian cuisine.

Whether sautéed with spices or cooked into a curry, amaranth leaves bring a delightful earthy taste and vibrant green color to your plate. In this post, we’ll explore a few classic Indian recipes that showcase amaranth leaves in all their glory, perfect for anyone looking to add more greens to their diet in a delicious way.

Indian cooking with amaranth leaves is simple yet bursting with flavor, often combining aromatic spices like cumin, mustard seeds, and garlic to complement the vegetable’s natural taste. These recipes are ideal for weeknight dinners or as hearty sides for festive meals.

Plus, amaranth leaves are budget-friendly and easy to find in most Indian grocery stores or local markets, making them a great staple ingredient.

Why You’ll Love This Recipe

Amaranth leaves veg recipes are nutritious, flavorful, and quick to prepare, perfect for busy cooks who want healthy meals without compromising on taste. The earthy greens are packed with iron, calcium, and antioxidants, supporting overall wellness.

These dishes are naturally gluten-free and vegan, making them suitable for various dietary preferences.

Moreover, the spices used in Indian style cooking not only enhance taste but also aid digestion, making this an ideal comfort food during any season. Whether you’re a seasoned cook or a beginner, these recipes are straightforward and adaptable, allowing you to tweak the spices and ingredients based on your preference.

Ingredients

• Amaranth leaves (chaulai) – 250 grams, washed and chopped
• Oil (preferably mustard or vegetable oil) – 2 tablespoons
• Mustard seeds – 1 teaspoon
• Cumin seeds – 1 teaspoon
• Green chili – 1, finely chopped
• Garlic cloves – 3, minced
• Onion – 1 medium, finely chopped
• Tomato – 1 medium, chopped
• Turmeric powder – ½ teaspoon
• Red chili powder – ¼ teaspoon (adjust to taste)
• Salt – to taste
• Water – ¼ cup (optional, for cooking)
• Fresh coriander leaves – for garnish

Equipment

• Large frying pan or kadhai
• Cutting board and knife
• Wooden spoon or spatula
• Measuring spoons
• Bowl for washing leaves
• Serving dish

Instructions

1. Prepare the amaranth leaves. Thoroughly wash the leaves under running water to remove dirt and grit. Chop them roughly and set aside.
2. Heat oil in the pan. Place your frying pan or kadhai on medium heat and add 2 tablespoons of oil. Once hot, add the mustard seeds and wait for them to crackle.
3. Add cumin seeds and aromatics. Immediately add cumin seeds, chopped green chili, and minced garlic. Sauté until the garlic turns golden brown and fragrant.
4. Sauté onions. Add the chopped onion and cook until translucent, about 3-4 minutes.
5. Add tomatoes and spices. Stir in chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes soften and the oil begins to separate from the masala.
6. Cook the amaranth leaves. Add the chopped amaranth leaves to the pan. Mix well with the spice mixture and cook for 5-7 minutes. Add water if needed to help the leaves cook and soften.
7. Simmer and finish. Cover the pan and let the mixture simmer on low heat until the leaves are tender and cooked through, about 8-10 minutes.
8. Garnish and serve. Turn off the heat and sprinkle fresh coriander leaves on top. Serve hot with chapati, paratha, or steamed rice.

Tips & Variations

For a richer flavor, you can add a pinch of asafoetida (hing) along with the mustard seeds. Adding a splash of lemon juice before serving brightens the dish beautifully.

To vary the recipe, try adding some boiled potatoes or peas for extra texture and nutrition. You can also turn this into a dry curry or a slightly moist curry by adjusting the amount of water.

For a South Indian twist, temper the dish with curry leaves and dried red chilies.

Want a creamier texture? Stir in a tablespoon of grated coconut or a dollop of yogurt right at the end of cooking.

If you like your greens spicier, increase the amount of green chili or add a pinch of garam masala.

Nutrition Facts

Serving Suggestions

This amaranth leaves veg pairs wonderfully with Indian staples like bread and gravy or simple steamed basmati rice. For a wholesome meal, serve alongside dal (lentils) and your choice of flatbreads such as chapati or paratha.

It also makes a great side dish for more indulgent main courses like braised pork ribs with radish or a subtle complement to a hearty vegetarian platter. If you enjoy experimenting, try pairing it with the flavors of the Bok Choy Indian Recipe for a fusion-style vegetable feast.

Conclusion

Cooking with amaranth leaves is a fantastic way to add a nutritious, flavorful green to your Indian meals. These recipes offer a simple, delicious way to enjoy this humble leafy vegetable without complicated steps or exotic ingredients.

The combination of spices and fresh amaranth leaves creates a comforting dish that can easily become a weekly favorite.

With its health benefits and ease of preparation, amaranth leaves veg is perfect for anyone wanting to embrace healthy eating without sacrificing taste. Whether you’re serving it as a side or main vegetable, it promises a vibrant, tasty addition to your culinary repertoire.

Give these recipes a try and discover how easy and rewarding cooking with amaranth leaves can be!

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