Laal Saag, also known as Amaranth leaves, is a vibrant leafy vegetable with a slightly earthy and mildly sweet flavor. In Indian cuisine, it is often sautéed with garlic, spices, and mustard oil to create a simple yet nutritious dish.
Amaranth leaves are one of the superfoods because of their nutritional value. They are very healthy for our bodies and easy to make. No other spices are needed to enhance the flavor. These are sauteed with simple garlic and onion and with a splutter of mustard and cumin seeds.
Only garlic and the green leafy veggie. An ultimate combination makes the dish so flavourful that it does not need other spices. To add healthier components, you can always add vegetables like potatoes, eggplants, and pumpkins. However, that's optional.
Ingredients Required to make laal saag?
Amaranth leaves or laal saag
Mustard oil
Onion + Garlic
Cumin seeds + Mustard Seeds
Dry red chili (optional)
Salt to taste
Vegetables (optional) - eggplant, potato, pumpkin
Note - Add garlic generously for the best taste.
How to make laal saag?
- Wash and clean the leaves: Clean the leaves and wash them properly to remove the dirt. Chop them finely. Leave them in a pot filled with water for 5 - 7 minutes. This will help the dust settle to the bottom. Then take out the leaves and wash once more in clean water.
- Chop the leaves: Place them on a kitchen napkin to remove excess water. Chop the leaves finely. Remove the stiff stalks. You can keep the tender stalks and chop along with the leaves.
- Prepare tadka (tempering): Heat oil in a pan. Add chopped garlic and let it turn slightly brown. Add dried red chili and chopped onion. Saute till they are translucent.
- Saute with vegetables: Add chopped potatoes and eggplants and stir them nicely. Cover the lid and cook for 3 - 4 minutes on low flame.
- Saute with the saag, aka leaves: Add chopped amaranth leaves and salt. Mix well. Saute for 2 minutes, stirring occasionally, until the leaves start to wilt. There is no need to add water, as the leaves will release water.
- Simmer and cook: Cover with a lid and cook on low flame for 5 - 7 minutes or until it's cooked well. Turn off the heat once cooked well and no water is left. Serve hot
Similar Recipes
Here are some of the green leafy vegetable recipes to read.
Amaranth Greens Sauteed with Garlic - Laal Saag
Laal Saag (Amaranth Greens with Garlic)
Ingredients
- 2 - 3 tbsp vegetable oil
- 300 gms amaranth leaves
- 4 - 6 garlic cloves
- ½ tsp cumin seeds
- ½ tsp mustard Seeds
- 1 small onion Finely Chopped
- 1 dry red chilli
- ½ tsp salt to taste
Additional Vegetables
- 1 medium size potato dice into bite size pieces
- 1/2 cup diced eggplant cubes
Instructions
- Clean the leaves and wash them properly to remove the dirt. Chop them finely.
- Leave them in a pot filled with water for 5 - 7 minutes. This will help the dust settle to the bottom.
- Then take out the leaves and wash once more in clean water.
- Place them on a kitchen napkin to remove excess water.
- Chop the leaves finely.
- Heat oil in a pan. Add chopped garlic and let it turn slightly brown.
- Add dried red chili and chopped onion.
- Saute till they are translucent.
- Add chopped potatoes, eggplants and stir them nicely.
- Cover the lid and cook for 3 - 4 minutes on low flame.
- Add chopped amaranth leaves and salt. Mix well.
- No need to add water as the leaves will release water.
- Cover the lid. And cook for 5 - 7 minutes or till it's cooked well.
- If you feel its not cooked and sticking then add 2 tbsp water.
- Turn off the heat once cooked well and there is no water left. Serve hot
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