Laal saag – a winter special leafy vegetable cooked with potatoes and mild spices
Red amaranth / red spinach/laal maat/ thotakura /tambdi bhaji/laal chaulai are other regionals names of red amaranth. It is grown and used all over india. Chaulai is normally found in two colours- green and red/ purple and same a mix of both the colours.
Red amaranth is consumed in India from so many centuries. It is considered as a superfood. it is high in fiber and loaded with minerals and vitamins. it is also a very good source of iron and calcium.
Though now we get most of the vegetable all year round but this red amaranth is specially available during monsoon and winters’ , so do try to include it in your diet during this period. It is very easily available and at very reasonable price as compared to other superfoods.
Laal saag when cooked gives a very nice colour to the dish. You can combine this with any vegetable Or daal of your choice . This laal saag aloo ki sabji is my favourite recipe to make with red amaranth and i always stuff the leftover is in my breakfast paratha and enjoy with my cup of tea. This sabzi goes well as a side dish with any curry, raita or daal chawal.
This saag is mildly sweet and have a earthy tone and absorb the flavours of the ingredients added in it. I cook this in mustard oil which gives a nice flavour. I have added very few basic spices in it so the flavour of these leaves stand out.
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Laal saag Aloo ki sabji | Laal Chaulai Aloo Bhaji
Laal saag - a winter special leafy vegetable cooked with potatoes and mild spices
Ingredients
- 2 bunch Red amaranth leaves / Laal Saag
- 3 medium Potatoes / Aloo
- 2 Green Chillies / Hari Mirch
- 1/2 tsp Ginger / Adrak
- 1/2 tsp Turmeric Powder / Haldi Powder
- to taste Salt / Namak
- 1 tsp Red Chilli powder / Laal mirch powder
- 1.5 tsp Coriander Powder/Dhaniya
- 1 tsp Mango Powder / Amchoor Powder
tadka/ tempering
- 2.5 tbsp Mustard Oil / Sarso ka tel
- 1 tsp Cumin Seeds / Sabut Jeera
- 1/4 tsp Asafoetida / Hing powder
Instructions
- Wash the red amaranth and remove the hard stems , pluck only the leaves and tender stems.
- Wash it well 2-3 times with enough water and then chop it and keep aside.
- Peel potato and chop into cubes of your favourite size. wash and chop the green chilies.
- Heat oil in a pan and add the cumin seeds and then asafoetida.
- Now add green chilies, turmeric powder and the chopped amaranth and potatoes in the pan.
- Add salt , mix it and Saute on high heat for 2 minute so it will release its water.
- Cover the vegetable with a lid and cook on low heat now.
- Keep stirring it in between so it will not stick to the bottom.
- When potato are done then add rest of the spices and mix gently.
- Cover with the lid and Let it simmer for a minute so the spices get cooked .
- Now serve hot with roti, paratha or rice.
Notes
- You can use lemon juice instead of mango powder.
- Can substitute potato with yam or sweet potato.
Priya Yadav
Is there a way to substitute laal saag with regular saag? I don’t get it in the US very commonly.