Amaranth Leaves Recipe – Authentic Indian Bhaji with Coconut & Spices

Last Updated on 2 months by Neha Deshmukh

Amaranth Leaves Recipe – Authentic Indian Bhaji with Coconut & Spices

Introduction

Oh, amaranth! It’s a leafy green that’s been quietly nourishing families in India for generations. I remember my nani (grandmother) making this bhaji for me when I was little, and the slightly earthy, wonderfully savory flavor is just pure comfort food. It’s called chaulai ka saag in Hindi, and it’s so much more than just a simple vegetable dish. It’s a little piece of home. Today, I’m sharing my version of this authentic Indian amaranth leaves recipe – a flavorful bhaji packed with spices and a hint of coconut. You’ll absolutely love it!

Why You’ll Love This Recipe

This amaranth leaves recipe is a winner for so many reasons. It’s incredibly healthy, bursting with flavor, and surprisingly easy to make. It’s a fantastic way to add more greens to your diet, and the combination of spices creates a truly satisfying meal. Plus, it comes together in about 30 minutes, making it perfect for a weeknight dinner.

Ingredients

Here’s what you’ll need to make this delicious amaranth bhaji:

• 4 big bunches fresh amaranth leaves (with tender stalks)
• 1 onion
• Big pinch turmeric powder
• 2-3 tsps oil
• 2 tbsp coriander leaves
• 2 green chilies
• 1 tbsp coconut (optional)
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1 tsp split gram dal (chana dal)
• 1 dry red chili
• 1 sprig curry leaves
• Pinch asafoetida (hing)

Ingredient Notes

Let’s talk about these ingredients for a sec! Amaranth leaves are nutritional powerhouses – loaded with iron, calcium, and vitamins. They’re a fantastic addition to any diet.

Traditionally, amaranth is used a lot in rural Indian cooking, especially in Uttar Pradesh and Bihar. You might find variations using the leaves in lentil stews or even stuffed into parathas.

The coconut is totally optional, but it adds a lovely sweetness and texture. My mom always used to add it, and I find it really complements the earthy flavor of the amaranth. If you’re not a fan, feel free to leave it out!

And finally, asafoetida (hing) – it has a pungent smell, but trust me, it adds a wonderful savory depth to the dish.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and chop the amaranth leaves, including the tender stalks. Don’t discard the stalks – they’re full of flavor and nutrients! Boil them in about 2 cups (475ml) of water for 8-10 minutes. This helps to reduce any slight bitterness. Drain the leaves, but save that water! It’s fantastic for making chapati dough – seriously, try it!
2. While the leaves are boiling, let’s make the paste. Grind the coriander leaves, green chilies, and coconut (if using) into a coarse paste. A little water can help with this, but you don’t want it too runny.
3. Now, heat the oil in a pan over medium heat. Once hot, add the mustard seeds. When they start to splutter (be careful!), add the cumin seeds, split gram dal, dry red chili (broken into pieces), curry leaves, and asafoetida. Sauté for about 30 seconds until fragrant.
4. Add the chopped onion and sauté until translucent – about 5 minutes. Then, mix in the turmeric powder and salt.
5. Stir in the ground coriander-chili-coconut paste and cook for 5-6 minutes, until the raw smell disappears. This is important – you want to cook out the rawness of the spices.
6. Finally, add the boiled amaranth leaves. Stir-fry uncovered for 12-15 minutes, until the bhaji is dry and well combined with the spices. You want to cook off any excess moisture.

Expert Tips

• Don’t overcook the amaranth leaves! You want them to retain a little bit of texture.
• Taste and adjust the salt and spice levels as needed.
• Using a wide pan helps the moisture evaporate quickly.

Variations

• Garlic Lover’s Version: My friend Priya adds a few cloves of minced garlic along with the onions. It’s amazing.
• Potato Power: My family sometimes adds a small diced potato to the bhaji for extra heartiness.
• Tomato Twist: A chopped tomato added with the onions adds a lovely tang.

Vegan Adaptation

This recipe is naturally vegan! No modifications needed.

Gluten-Free Adaptation

This recipe is naturally gluten-free!

Spice Level Adjustment

• Mild: Use only 1 green chili or remove the seeds.
• Medium: Use 2 green chilies.
• Hot: Add a third green chili or a pinch of red chili powder.

Festival Adaptations

While not tied to a specific festival, this bhaji is often made during the monsoon season in many parts of India, as fresh greens are abundant. It’s a comforting dish to enjoy during the cooler, wetter months.

Serving Suggestions

Serve this amaranth bhaji hot with steamed rice or rotis. A dollop of yogurt on the side is also a delicious addition. It’s also great with a side of dal (lentils) for a complete and satisfying meal.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What are Amaranth leaves and where can I find them?

Amaranth leaves are a leafy green vegetable that’s gaining popularity worldwide. You can often find them at Asian grocery stores, farmers’ markets, or even some well-stocked supermarkets.

Can I use frozen amaranth leaves in this recipe?

While fresh is best, you can use frozen amaranth leaves in a pinch. 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 resin with a pungent smell that adds a unique savory flavor to Indian dishes. If you can’t find it, you can substitute with a pinch of garlic powder, but it won’t be quite the same.

How can I adjust the bitterness of the amaranth leaves?

Boiling the leaves for a longer period (up to 15 minutes) can help reduce bitterness. You can also add a squeeze of lemon juice at the end of cooking.

Can I make this bhaji ahead of time?

You can definitely make this bhaji ahead of time! It actually tastes even better the next day as the flavors meld together. Just reheat it gently before serving.