How to make Laal Saag Curry - Ground red amaranth cooked with onions and masalas.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Red Amaranth , Tomato (टमाटर)

Cuisine : Indian

Course : Main Course Vegetarian

Laal Saag Curry

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Laal Saag Curry checkout Lal Saag and Soya ki Sabzi, Tamdi Bhaji (Lal Maath Sabzi). You can also find more Main Course Vegetarian recipes like Tamatar Ka Dulma, Kaju Matar Masala, Cubed Zucchini in Cashew Sauce, Chana Dal aur Wadi with Chenna.

Laal Saag Curry Recipe Card

Laal Saag Curry

Prep Time : 6-10 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Laal Saag Curry Recipe

  • Red Amaranth leaves and stems separated 2 medium bunches

  • Tomato 2 medium

  • Green chillies 2

  • Ginger 1 inch

  • Garlic cloves 6-8

  • Tomato finely chopped 1 large

  • Oil 2 tablespoons

  • Coriander powder 2 tablespoons

  • Red chilli powder 1 teaspoon

  • Dried mango powder (amchur) 1 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Salt to taste


Step 1

Roughly chop amaranth stems and keep aside.

Step 2

Roughly chop onions, green chillies and ginger and place in a mixer jar. Add garlic cloves, tomato and half the amaranth leaves. Add little water and grind into a paste.

Step 3

Heat oil in a non-stick pan, add the ground masala and sauté for 5-7 minutes.

Step 4

Grind the remaining amaranth leaves with a little water and set aside.

Step 5

Add coriander powder, red chilli powder, dried mango powder and salt to the pan and mix well.

Step 6

Add turmeric powder, mix well and sauté for 2 minutes. Add the stems and the second ground paste. Mix well and cook for 20-25 minutes or till the stems are completely cooked.

Step 7

Transfer into a serving bowl and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.