Amaranth Greens Recipe – Spicy Indian Stir-Fry with Peanuts & Chilies

Last Updated on 2 months by Neha Deshmukh

Amaranth Greens Recipe – Spicy Indian Stir-Fry with Peanuts & Chilies

Hey everyone! If you’re looking for a quick, flavorful, and incredibly healthy side dish, you have to try this spicy amaranth greens stir-fry. It’s a staple in my family, especially during the cooler months, and it’s seriously addictive. I first made this when I was trying to incorporate more greens into our diet, and the bold flavors completely won us over! It comes together in under 20 minutes, making it perfect for a busy weeknight.

Why You’ll Love This Recipe

This isn’t your average greens recipe. The combination of crunchy peanuts, fiery red chilies, and aromatic spices creates a truly unforgettable flavor profile. It’s a little spicy, a little nutty, and totally satisfying. Plus, amaranth greens (also known as cholai) are packed with nutrients – we’ll get into that later! It’s a fantastic way to add a vibrant and healthy dish to your table.

Ingredients

Here’s what you’ll need to make this delicious amaranth greens stir-fry:

• 5 garlic cloves
• 2 dried red chillies (adjust to your spice preference!)
• 1/4 cup roasted peanuts
• 1/2 teaspoon salt
• 1 tablespoon ground nut oil (or any vegetable oil)
• 1 teaspoon chana dal (split chickpeas)
• 1 teaspoon urad dal (split black lentils)
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 2 dried red chillies
• 2 sprigs curry leaves
• 1/8 teaspoon asafoetida (hing)
• 1/4 teaspoon turmeric powder
• 1.5 cups sliced onions
• 250 grams red or green amaranth leaves (about 2 large bunches)

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

• Amaranth Greens (Cholai): These are the stars of the show! You can usually find them at Indian grocery stores or farmers’ markets. They have a slightly earthy flavor that pairs beautifully with the spices. Both red and green varieties work wonderfully – I often use whatever looks freshest.
• Spice Level: This recipe has a good kick, but feel free to adjust the number of dried red chilies to suit your taste. Some regions in India prefer a milder flavor, while others like it really hot!
• Oil Quality: Using a good quality oil, like groundnut oil, really enhances the flavor. It has a lovely nutty aroma that complements the peanuts and spices. If you don’t have groundnut oil, any neutral-flavored vegetable oil will work.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare the spice powder: First, let’s make our spice blend. In a blender, combine the garlic cloves, 2 dried red chillies, roasted peanuts, and salt. Grind it all up until it’s a coarse powder. Set this aside – it’s going to add a ton of flavor.
2. Temper the spices: Heat the oil in a pan over medium heat. Once hot, add the chana dal, urad dal, mustard seeds, cumin seeds, 2 dried red chillies, and curry leaves. Let them sizzle and pop for a few seconds until fragrant – this is called “tempering” and it’s key to building flavor.
3. Cook the onions: Add the asafoetida and turmeric powder to the pan. Then, toss in the sliced onions and sauté for 3-4 minutes, until they soften and start to turn golden brown.
4. Add the greens: Now for the amaranth leaves! Add the chopped amaranth leaves to the pan and mix well. Cover the pan and cook for 3-4 minutes, or until the leaves have wilted down.
5. Combine and serve: Stir in the spice powder you prepared earlier and cook for another minute, stirring constantly, to blend all the flavors together. And that’s it! Serve hot and enjoy.

Expert Tips

• Don’t overcrowd the pan when cooking the amaranth leaves. If you have a lot of greens, cook them in batches.
• Make sure the oil is hot before adding the spices. This will help them release their flavors.
• Taste and adjust the seasoning as needed. You might want to add a little more salt or chili powder depending on your preference.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: This recipe is already naturally vegan!
• Spice Level Adjustments: For a milder flavor, reduce the number of dried red chilies or remove the seeds before grinding. For extra heat, add a pinch of cayenne pepper. My friend, Priya, loves to add a finely chopped green chili for an extra kick!
• Using Different Greens: Don’t have amaranth greens? You can substitute spinach, kale, or mustard greens. The cooking time might vary slightly.
• Festival Adaptations: During Makar Sankranti, some families add a little bit of sesame seeds to this stir-fry for extra flavor and warmth.

Serving Suggestions

This amaranth greens stir-fry is delicious on its own, or as a side dish with:

• Dal and rice
• Roti or chapati
• A simple yogurt-based curry

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave.

FAQs

Let’s answer some common questions:

• What are Amaranth Greens and their health benefits? Amaranth greens are a nutritional powerhouse! They’re packed with vitamins, minerals, and antioxidants. They’re a great source of iron, calcium, and fiber.
• Can I use frozen Amaranth Greens in this recipe? Yes, you can! Just make sure to thaw them completely and squeeze out any excess water before adding them to the pan.
• What is Asafoetida (Hing) and can I substitute it? Asafoetida is a pungent spice that adds a unique savory flavor. If you can’t find it, you can omit it, or substitute with a pinch of garlic powder.
• How can I adjust the spice level of this stir-fry? Easily! Reduce or increase the number of dried red chilies, or add a pinch of cayenne pepper for extra heat.
• What are some other traditional ways to cook Amaranth Greens in India? Amaranth greens are used in various Indian dishes, including soups, stews, and even stuffed parathas (flatbreads).

Enjoy this vibrant and flavorful amaranth greens stir-fry! I hope it becomes a favorite in your kitchen too. Let me know in the comments how it turns out for you!