Beetroot, Aloo & Amaranth Leaves Sabzi Recipe

Name: Beetroot, Aloo & Amaranth Leaves Sabzi Recipe
Prep time: 45 min
Cuisine: North Indian Recipes
Ingredients: 2 Beetroot; grated; 10 Baby Potatoes; 1 cup Green Amaranth Leaves; chopped; 1 Onion; sliced; 3 cloves Garlic; finely chopped; 2 Green Chillies; slit; 1 teaspoon Mustard seeds (Rai/ Kadugu); 1 teaspoon Cumin seeds (Jeera); 1 pinch SSP Asafoetida (Hing); 1/4 teaspoon Turmeric powder (Haldi); 1/2 teaspoon Red Chilli powder; 2 teaspoon Coriander Powder (Dhania); 1 teaspoon Garam masala powder; Salt; to taste; 2 teaspoon Mustard oil

By Admin

Prep Time Total in 45 M

Course Side Dish

Cuisine North Indian Recipes

Diet Vegetarian

Beetroot, Aloo & Amaranth Leaves Sabzi Recipe, has all the good ingredients in one dish. The sabzi is simply tossed with hing, tempered cumin seeds and flavoured with red chilli powder, coriander powder and garam masala powder.

Ingredients

2 Beetroot
grated
10 Baby Potatoes
1 cup Green Amaranth Leaves
chopped
1 Onion
sliced
3 cloves Garlic
finely chopped
2 Green Chillies
slit
1 teaspoon Mustard seeds (Rai/ Kadugu)
1 teaspoon Cumin seeds (Jeera)
1 pinch SSP Asafoetida (Hing)
1/4 teaspoon Turmeric powder (Haldi)
1/2 teaspoon Red Chilli powder
2 teaspoon Coriander Powder (Dhania)
1 teaspoon Garam masala powder
Salt
to taste
2 teaspoon Mustard oil

Instructions

Step 1

To begin making the Beetroot, Aloo & Amaranth Leaves Sabzi Recipe, pressure cook the baby potatoes in water for 2 whistle

Step 2

Let the pressure release naturally and then open the lid and peel the potatoes

Step 3

Keep aside

Step 4

Heat a kadai and add some oil

Step 5

Once the oil is hot add mustard seeds, hing, cumin seeds and allow it to splutter for few seconds

Step 6

After the seeds have spluttered add the garlic, green chillies and onions and saute till onions are soft

Step 7

Once the onions have softened add the baby potatoes and roast for two minutes

Step 8

Now add the masalas, haldi, coriander powder, chilli powder and stir well to combine

Step 9

Once the masalas are well combined into the potatoes add the grated beetroot, salt to taste and stir

Step 10

Add in the Amaranth leaves and combine everything well

Step 11

Close the pan with a lid and cook till the leaves and beetroot are nearly done

Step 12

Open the lid and stir in the garam masala and cook till the beetroot and amaranth leaves are cooked

Step 13

Turn off the heat and transfer the Beetroot, Aloo & Amaranth Leaves Sabzi into a serving owl

Step 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