Amaranth Leaves Recipe – Authentic Indian Bhaji with Coconut & Turmeric

Last Updated on 2 months by Neha Deshmukh

Amaranth Leaves Recipe – Authentic Indian Bhaji with Coconut & Turmeric

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Amaranth Leaves Bhaji. It’s a simple, flavorful dish my grandmother used to make, and it instantly transports me back to her cozy kitchen. This vibrant green bhaji (stir-fry) is packed with nutrients and tastes amazing with roti, rice, or even just a slice of bread. Let’s get cooking!

Why You’ll Love This Recipe

This Amaranth Leaves Bhaji is more than just a quick and easy side dish. It’s a celebration of fresh, seasonal ingredients and traditional Indian flavors. It’s healthy, incredibly tasty, and comes together in under 30 minutes. Plus, the combination of earthy amaranth leaves, fragrant coconut, and warming turmeric is simply divine. You’ll love how effortlessly this dish brightens up any meal!

Ingredients

Here’s what you’ll need to make this delicious Amaranth Leaves Bhaji:

• 250 grams amaranth leaves (chaulai/chokka)
• 1 medium onion, finely chopped
• 3-4 garlic cloves, finely chopped
• 1-2 green chilies, finely chopped (adjust to your spice preference!)
• 2 tablespoons oil
• ¼ teaspoon turmeric powder
• ⅓ cup grated coconut
• ¼ to ⅓ cup water
• Salt, as required

Ingredient Notes

Let’s talk about the stars of the show! Getting the ingredients right makes all the difference.

Amaranth Leaves (Chaulai/Chokka) – Regional Variations & Nutritional Benefits

Amaranth leaves, known as chaulai in Hindi and chokka in some other Indian languages, are a powerhouse of nutrients! They’re packed with iron, calcium, and vitamins. You can find them at most Indian grocery stores or even farmers’ markets. Don’t worry if you’re not familiar with them – they have a mild, spinach-like flavor.

Coconut – Fresh vs. Dried & Flavor Profile

Freshly grated coconut is always best for that authentic flavor. But if you can’t find it, unsweetened desiccated coconut works well too. Just remember that dried coconut has a slightly different texture and flavor, so adjust the quantity to your liking.

Turmeric Powder – Quality & Health Benefits

Good quality turmeric powder is key for both color and flavor. Look for a vibrant orange-yellow hue. Turmeric isn’t just about taste, though – it’s also known for its amazing health benefits!

Oil – Choosing the Right Oil for Authentic Flavor

Traditionally, this bhaji is made with mustard oil, which gives it a lovely pungent flavor. However, if you don’t like the taste of mustard oil, you can use any neutral cooking oil like sunflower or vegetable oil.

Green Chilies – Spice Level & Varieties

I like to use green chilies for a little kick, but feel free to adjust the quantity based on your spice tolerance. Serrano or Thai green chilies work well, but you can also use milder varieties if you prefer.

Step-By-Step Instructions

Alright, let’s get cooking! It’s easier than you think.

1. First, pluck and rinse the amaranth leaves with their tender stems. Give them a good wash to remove any dirt, then drain and finely chop them.
2. Next, finely chop your onion, garlic, and green chilies. Having everything prepped and ready to go makes the cooking process so much smoother.
3. Heat the oil in a pan over medium heat. Once hot, add the chopped onions, garlic, and green chilies. Sauté until the onions turn translucent and fragrant – about 3-5 minutes.
4. Now, add the turmeric powder and stir for about 30 seconds. This helps bloom the spice and release its flavor. Then, add the chopped amaranth leaves and salt.
5. Cover the pan and cook on low heat for 10-12 minutes, stirring occasionally. If the leaves start to stick, add a splash of water. We want them to wilt and become tender.
6. Once the leaves are tender, add the grated coconut. Stir well to combine and simmer for another 2-3 minutes.
7. If there’s any excess water, evaporate it by cooking uncovered for a minute or two. Finally, give it a taste and adjust the salt as needed.

Expert Tips

Here are a few things I’ve learned over the years that will help you make the perfect Amaranth Leaves Bhaji:

• Don’t overcook the leaves! You want them to be tender but still retain some of their vibrant green color.
• Adding a pinch of sugar can balance the flavors beautifully.
• For a richer flavor, you can add a teaspoon of ghee (clarified butter) at the end.

Variations

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

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your oil doesn’t contain any animal products.
• Spice Level Adjustment: If you like it really spicy, add a pinch of red chili powder along with the green chilies.
• Regional Variations – Maharashtra, Gujarat, and Beyond: In Maharashtra, they sometimes add a pinch of asafoetida (hing) for extra flavor. In Gujarat, a touch of sweetness from jaggery is common.
• Festival Adaptations – Navratri & Other Celebrations: This bhaji is often made during festivals like Navratri, as amaranth is a fasting-friendly ingredient.

Serving Suggestions

Serve this Amaranth Leaves Bhaji hot with:

• Rice – a classic pairing!
• Chapatis or roti – perfect for soaking up all the flavorful juices.
• Bread – a simple and satisfying meal.
• A side of yogurt or raita for a cooling contrast.

Storage Instructions

Leftover Amaranth Leaves Bhaji can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions!

What are amaranth leaves and are they commonly used in Indian cooking?

Yes! Amaranth leaves are a popular leafy green vegetable in many parts of India, especially in rural areas. They’re a nutritious and affordable ingredient used in various dishes like bhajis, curries, and even soups.

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 using them.

How can I adjust the spice level of this bhaji?

Easily! Reduce the number of green chilies or remove the seeds for a milder flavor. You can also add a pinch of red chili powder for extra heat.

What is the best way to store leftover amaranth bhaji?

Store it in an airtight container in the refrigerator for up to 2 days.

Can this bhaji be made ahead of time?

You can prep the ingredients (chop the vegetables, grate the coconut) ahead of time. However, it’s best to cook the bhaji just before serving for the best flavor and texture.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!