How to make Lal Maath ki Sabzi - A combination of green and red leaves cooked together.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Amaranth (अमारंथ), Chavli leaves (चवली के पत्ते )

Cuisine : Indian

Course : Main Course Vegetarian

यह रेसिपी हिंदी में पढ़ने के लिए Click Here

Lal Maath ki Sabzi Recipe Card

Lal Maath ki Sabzi
Print

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 Lal Maath ki Sabzi checkout Lal Maath Aur Chavli Ki Sabzi, Soppina Palya, Laal Saag, Laal Saag Curry . You can also find more Main Course Vegetarian recipes like Baked Vegetables in Spinach Saucei, Crepes Florentine, Chole Chana Dal, Selmani (Sindhi).

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve :

Level Of Cooking : Easy

Taste : Mild

Ingredients for Lal Maath ki Sabzi Recipe

  • Amaranth roughly chopped Red 1 bunch

  • Chavli leaves roughly chopped 1 bunch

  • Oil 2 tablespoons

  • Onion chopped 1 medium

  • Garlic chopped 3-4 cloves

  • Green chillies cut into small pieces 2

  • Salt to taste

  • Sesame seeds (black) 1 teaspoon

Method

Step 1

Heat a non-stick pan. Add oil, onion, garlic and green chillies. Sauté. Add chavli, lal maath and salt. Mix well and cook till the moisture evaporates but not completely.

Step 2

(If water dries up, then add 2-3 tablespoons water and then serve).

Step 3

Garnish with sesame seeds and serve immediately