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

Recipe

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

Ingredients

2 bunches chaulai (amaranth leaves)
2 tablespoons mustard oil
1 teaspoon cumin seeds
1 medium onion, finely chopped
2 cloves garlic, minced
1 inch ginger, grated
1 medium tomato, chopped
1 teaspoon red chili powder
1 teaspoon turmeric powder
1 teaspoon coriander powder
— salt to taste
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.