Laal Saag Curry Recipe - Ground red amaranth cooked with onions and masalas.

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

Main Ingredients : Red amaranth (laal maat / laal saag), Onions

Cuisine : Fusion

Course : Main Course_Veg

Laal Saag Curry

Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Laal Saag Curry Recipe - How to make Laal Saag Curry

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Prep Time : 6-10 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Red amaranth (laal maat / laal saag) leaves and stems separated2 medium bunches

  • Onions 2 medium

  • Green chillies 2

  • Ginger 1 inch

  • Garlic cloves 6-8

  • Tomato finely chopped1 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

Method

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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