Beetroot, Aloo & Amaranth Leaves Sabzi Recipe
A vegetarian North Indian Recipes recipe with beetroot - grated, baby potatoes, green amaranth leaves - chopped. Ready in 45 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
14 steps- 1
To begin making the Beetroot, Aloo & Amaranth Leaves Sabzi Recipe, pressure cook the baby potatoes in water for 2 whistle
beetroot - grated(2)baby potatoes(10)green amaranth leaves - chopped(1 cup) - 2
Let the pressure release naturally and then open the lid and peel the potatoes
baby potatoes(10) - 3
Keep aside
- 4
Heat a kadai and add some oil
- 5
Once the oil is hot add mustard seeds, hing, cumin seeds and allow it to splutter for few seconds
mustard seeds(1 teaspoon)cumin seeds (jeera)(1 teaspoon)mustard oil(2 teaspoon) - 6
After the seeds have spluttered add the garlic, green chillies and onions and saute till onions are soft
green amaranth leaves - chopped(1 cup)onion - sliced(1)cloves garlic - finely chopped(3)green chillies - slit(2)mustard seeds(1 teaspoon)cumin seeds (jeera)(1 teaspoon)red chilli powder(1/2 teaspoon) - 7
Once the onions have softened add the baby potatoes and roast for two minutes
baby potatoes(10)onion - sliced(1) - 8
Now add the masalas, haldi, coriander powder, chilli powder and stir well to combine
turmeric powder (haldi)(1/4 teaspoon)red chilli powder(1/2 teaspoon)coriander powder (dhania)(2 teaspoon)garam masala powder(1 teaspoon) - 9
Once the masalas are well combined into the potatoes add the grated beetroot, salt to taste and stir
beetroot - grated(2)baby potatoes(10)garam masala powder(1 teaspoon)salt - to taste - 10
Add in the Amaranth leaves and combine everything well
green amaranth leaves - chopped(1 cup) - 11
Close the pan with a lid and cook till the leaves and beetroot are nearly done
beetroot - grated(2)green amaranth leaves - chopped(1 cup) - 12
Open the lid and stir in the garam masala and cook till the beetroot and amaranth leaves are cooked
beetroot - grated(2)green amaranth leaves - chopped(1 cup)garam masala powder(1 teaspoon) - 13
Turn off the heat and transfer the Beetroot, Aloo & Amaranth Leaves Sabzi into a serving owl
beetroot - grated(2)green amaranth leaves - chopped(1 cup) - 14
Serve the Beetroot, Aloo & Amaranth Leaves Sabzi Recipe along with phulka, Green Moong Dal Makhani and Sweet Potato & Green Bean Salad by the side to make it a rich and delicious meal
beetroot - grated(2)green amaranth leaves - chopped(1 cup)green chillies - slit(2)
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Beetroot, Aloo & Amaranth Leaves Sabzi Recipe
A vegetarian North Indian Recipes recipe with beetroot - grated, baby potatoes, green amaranth leaves - chopped. Ready in 45 min, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
14 steps- 1
To begin making the Beetroot, Aloo & Amaranth Leaves Sabzi Recipe, pressure cook the baby potatoes in water for 2 whistle
beetroot - grated(2)baby potatoes(10)green amaranth leaves - chopped(1 cup) - 2
Let the pressure release naturally and then open the lid and peel the potatoes
baby potatoes(10) - 3
Keep aside
- 4
Heat a kadai and add some oil
- 5
Once the oil is hot add mustard seeds, hing, cumin seeds and allow it to splutter for few seconds
mustard seeds(1 teaspoon)cumin seeds (jeera)(1 teaspoon)mustard oil(2 teaspoon) - 6
After the seeds have spluttered add the garlic, green chillies and onions and saute till onions are soft
green amaranth leaves - chopped(1 cup)onion - sliced(1)cloves garlic - finely chopped(3)green chillies - slit(2)mustard seeds(1 teaspoon)cumin seeds (jeera)(1 teaspoon)red chilli powder(1/2 teaspoon) - 7
Once the onions have softened add the baby potatoes and roast for two minutes
baby potatoes(10)onion - sliced(1) - 8
Now add the masalas, haldi, coriander powder, chilli powder and stir well to combine
turmeric powder (haldi)(1/4 teaspoon)red chilli powder(1/2 teaspoon)coriander powder (dhania)(2 teaspoon)garam masala powder(1 teaspoon) - 9
Once the masalas are well combined into the potatoes add the grated beetroot, salt to taste and stir
beetroot - grated(2)baby potatoes(10)garam masala powder(1 teaspoon)salt - to taste - 10
Add in the Amaranth leaves and combine everything well
green amaranth leaves - chopped(1 cup) - 11
Close the pan with a lid and cook till the leaves and beetroot are nearly done
beetroot - grated(2)green amaranth leaves - chopped(1 cup) - 12
Open the lid and stir in the garam masala and cook till the beetroot and amaranth leaves are cooked
beetroot - grated(2)green amaranth leaves - chopped(1 cup)garam masala powder(1 teaspoon) - 13
Turn off the heat and transfer the Beetroot, Aloo & Amaranth Leaves Sabzi into a serving owl
beetroot - grated(2)green amaranth leaves - chopped(1 cup) - 14
Serve the Beetroot, Aloo & Amaranth Leaves Sabzi Recipe along with phulka, Green Moong Dal Makhani and Sweet Potato & Green Bean Salad by the side to make it a rich and delicious meal
beetroot - grated(2)green amaranth leaves - chopped(1 cup)green chillies - slit(2)
Rate this recipe
