Channa With Amaranth Leaves Recipe

Cooking Directions

• STEP 1.Soak the chickpeas overnight and cook them until tender.
• STEP 2.In a pan, heat oil and add cumin seeds, onions, and garlic. Saute until onions turn golden brown.
• STEP 3.Add tomatoes, turmeric powder, red chili powder, and salt. Cook until tomatoes are soft and oil separates.
• STEP 4.Add the cooked chickpeas and amaranth leaves. Cook for a few minutes until the leaves wilt.
• STEP 5.Garnish with coriander leaves and serve hot with rice or roti.

Cooking Tips

• You can use canned chickpeas instead of soaking and cooking them from scratch.
• If you don't have amaranth leaves, you can substitute with spinach or any other leafy greens.
• Adjust the spice levels according to your preference.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish in a pan or microwave before serving.
• Serve the Channa with Amaranth Leaves with steamed rice or freshly made roti.