Khadaa tarkari/amaranthus stems curry Recipe

Cooking Directions

• STEP 1.Wash and chop the amaranthus stems into small pieces.
• STEP 2.Heat oil in a pan and add cumin seeds, mustard seeds, and fenugreek seeds. Let them splutter.
• STEP 3.Add chopped onions, garlic, and ginger. Saute until the onions turn golden brown.
• STEP 4.Add turmeric powder, red chili powder, and coriander powder. Mix well.
• STEP 5.Add the chopped amaranthus stems and cook for a few minutes.
• STEP 6.Add water, salt, and cover the pan. Let it simmer until the stems are tender.
• STEP 7.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Choose tender amaranthus stems for the best texture and taste.
• You can add tomatoes for a tangy flavor if desired.
• Adjust the spice levels according to your preference.

Storage and Serving

• Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry before serving.
• Serve the khadaa tarkari hot with steamed rice or roti for a complete meal.