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
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 Chapati Masala Noodles Bharwan Lauki with Kadhi Paneer Kesari Vratwale Aloo-SK Khazana
Laal Saag Curry Recipe Card
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.
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
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.
Nutrition Info
Calories : 667 Kcal
Carbohydrates : 58.8 gm
Protein : 23.3 gm
Fat : 37.6 gm
Other : Iron- 18.7mg
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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 www.sanjeevkapoor.com 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.
