Low Carb Sauteed Garlic and Amaranth Leaves/ Laal Saag Recipe

Low Carb Sauteed Garlic and Amaranth Leaves/ Laal Saag Recipe

Laal Saag

Low Carb Sauteed Garlic and Amaranth Leaves or locally called laal saag. I am very fond of green leafy vegetables. Since childhood I liked this sauteed leaves. Amaranth leaves are one of the superfood because of their nutritional values. They not only very healthy for our body but also easy to to make. It does not take any other spices to enhance the flavor. Same happens with spinach also. Only garlic and the leaves. An ultimate combination makes the dish so flavourful that you may not feel the need of any other spices. Yes you can always add vegetables like potatoes, eggplants, pumpkins to the preparation. However that’s optional.

Here I have added potatoes only. Brinjals also makes a good combination. My mom used to add dried lentil chunks (called as vadi or dal vadi to the recipe.) Cant tell you how much it enhances the flavour. But this time I did not get them in market. so skipped that. You can make the vadi at home as well. Bit time taking but you can store them for months to use. (A quick recipe of plain dal vadi: soak lentils over night. Grind them to fine paste. use minimal water as very thick batter is required to set vadi. Then apply oil on a large plate surface. keep small balls all around plate keeping some distance between adjacent vadi. Sundry for 2 days till they are crisp and hard enough.). Lentils can be dehusked green gram and black gram (yellow moong or dhuli urad dal).

Yes one more point. Some add panch pooran (five spice) (Cumin seeds, coriander seeds, mustard seeds, fennel seeds, fenugreek seeds) for tampering. But I do add only mixture of cumin seeds and mustard seeds.

Okay I have some memory with this laal saag to share. nostalgic again..

laal saag

When I was working in corporate sector, after coming back from office we (including my room mate Amba) were so tired to cook food, we used to make rice and this laal saag for our dinner maximum time. It tastes heavenly and takes 5 minutes to prepare. So who cares to spend hours in cooking curry or roti. While writing this recipe I’m getting all flashbacks related to this recipe. Though eating white rice always especially in dinner is not so healthy food habit.

Since childhood this laal saag is used to be a permanent side dish in our every day lunch menu. And when I’m saying every day I mean every single day. That’s really great thing about our diet I think. Include this leafy veg in your daily diet. This is low carb, vegan, gluten free. Even if you are trying to loose some extra weight this leafy vegetable will help you. If you are using less oil, don’t worry about the quantity. (you will fell in love with this leaf).

Do you have any memories associated with this dish? If yes comment below and share with us. We would love to hear from you.

Well though its called green leafy it’s actually purplish red in color and it will strain your fingers with red color.

If you like this recipe please read similar recipes as well.

  1. Keto sauteed spinach & garlic (Palak Saag)
  2. Sateed Fenugreek & Potatoes (Aloo Methi Fry)
  3. Spinach & lentils Soup/ Dal (Dal Palak)
  4. Sauteed gram lentils and fenugreek green (Methi Dal Fry)

And if you are looking for more such easy everyday food, I have compiled them in two books which are available in Amazon.com.

Link here : https://amzn.to/2MCkxv5

Okay so lets start making this green leafy laal saag.

Super Healthy Low Carb Vegan Sauteed Garlic and Amaranth Leaves/ Laal Saag Recipe

Easy to prepare and sauteed with garlic.
Course Leafy Special, Main Dish, Side Dish
Cuisine East Indian, Indian, North Indian, West Indian
Keyword Low-carb Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 Servings
Author daintykitchen


  • 1 tbsp Oil
  • 1 bunch Amaranth leaves
  • 6 Garlic pods
  • 1/2 tsp Cumin seeds
  • 1/2 tsp Mustard Seeds
  • 1/2 Onion Finely Chopped
  • 1 Dry Red Chilli


  • Clean the leaves and wash them properly to remove the dirts. Chop them finely.
  • Heat oil in a pan. Add chopped garlic and let it turn slightly brown with its aroma.
  • Add dried red chilli and chopped onion. Saute till they are translucent. Add chopped potatoes and mix well. cover the lid and cook for 2 minutes on low flame.
  • Add chopped leaves and salt. Mix well. No need to add water as the leaves will release water.
  • Cover the lid. And cook for 5 minutes. If you feel its not cooked and sticking then add 2 tbsp water.
  • Turn off heat once cooked well and there is no water left.
    amaranth leaves

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