Chaulai ka Saag

Chaulai ka Saag

Chaulai ka Saag

Veg Vegan

Amaranth greens — fresh chaulai (red or green amaranth leaves) wilted in a little mustard oil or ghee with garlic, dried red chilli, and a pinch of turmeric until the leaves collapse and release their natural moisture. Eaten as the daily green alongside dal and rice. The leaves are naturally mild with a slight earthiness; the mountain-grown variety is believed to be more nutritious than plains amaranth.

Cuisines

Himachali Kumaoni Garhwali

Best for

Lunch Dinner

Build a full meal around Chaulai ka Saag

Get a matched combo of sides and accents

Recipe

Prep: 15 min Cook: 25 min Total: 40 min 2-3 servings

Ingredients

Amaranth Leaf 2 bunches Amaranth Leaf
mustard oil 2 tablespoons Mustard oil
Cumin 1 teaspoon Cumin , seeds
Onion 1 medium Onion , finely chopped
Garlic 2 cloves Garlic , minced
Ginger 1 inch Ginger , grated
Tomato 1 medium Tomato , chopped
red chili powder 1 teaspoon Red chili powder
turmeric powder 1 teaspoon Turmeric powder
coriander powder 1 teaspoon Coriander powder
salt — Salt , to taste
water 1 cup Water

Instructions

  1. 1 Wash the chaulai leaves thoroughly and chop them finely.
  2. 2 Heat mustard oil in a pan over medium heat until it starts to smoke slightly.
  3. 3 Add cumin seeds and let them splutter.
  4. 4 Add the chopped onion and sauté until golden brown.
  5. 5 Stir in the garlic and ginger, and sauté for another minute.
  6. 6 Add the chopped tomato and cook until it becomes soft and mushy.
  7. 7 Mix in the red chili powder, turmeric powder, and coriander powder.
  8. 8 Add the chopped chaulai leaves and stir well to combine with the spices.
  9. 9 Season with salt and pour in the water.
  10. 10 Cover the pan and let it simmer on low heat for about 15-20 minutes or until the leaves are tender and cooked through.
  11. 11 Stir occasionally and adjust the seasoning if necessary.
  12. 12 Serve hot with steamed rice or roti.

Tips

For a richer flavor, you can add a tablespoon of ghee just before serving.