Traditional Red Amaranth Leaves Curry Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds and mustard seeds.
• STEP 2.Once the seeds start to splutter, add chopped onions and sauté until they turn golden brown.
• STEP 3.Add ginger-garlic paste and cook for a minute.
• STEP 4.Add chopped tomatoes and cook until they become soft and mushy.
• STEP 5.Add turmeric powder, red chili powder, coriander powder, and salt.
• STEP 6.Mix well and cook for a minute.
• STEP 7.Add the chopped amaranth leaves and mix well with the spices.
• STEP 8.Cover the pan and cook on low heat for 10-15 minutes or until the leaves are tender.
• STEP 9.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Wash the amaranth leaves thoroughly to remove any dirt or impurities.
• You can add a pinch of sugar to balance the flavors.
• Adjust the spice level according to your preference.
• For a creamier texture, you can add coconut milk or cream.
• Add a squeeze of lemon juice for a tangy twist.

Storage and Serving

• Leftover Amaranth Leaves Curry can be stored in the refrigerator for up to 2 days.
• Reheat in a pan or microwave before serving.
• Serve with rice or roti for a complete meal.