Amaranth Leaves Recipe – Authentic Indian Choka with Potatoes & Coconut

Last Updated on 2 months by Neha Deshmukh

Amaranth Leaves Recipe – Authentic Indian Choka with Potatoes & Coconut

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a vibrant and flavorful Amaranth Leaves Choka. This isn’t just a dish; it’s a little piece of my childhood, filled with the comforting aromas of a traditional Indian kitchen. It’s a simple recipe, but bursting with flavour, and I can’t wait to share it with you.

Why You’ll Love This Recipe

This Amaranth Leaves Choka (or choka as it’s often called) is a delicious way to enjoy the incredible benefits of this often-overlooked leafy green. It’s a wonderfully rustic dish, packed with nutrients, and surprisingly easy to make. The combination of earthy amaranth, fluffy potatoes, and the fragrant coconut-coriander paste is just chef’s kiss! Plus, it’s a fantastic side dish that pairs beautifully with rice or roti.

Ingredients

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

• 4 big bunches fresh amaranth leaves (picked, tender stalks) – about 300-400g
• 1 onion, finely chopped (optional)
• 2 potatoes, boiled, peeled and cubed – about 200g
• 1 big pinch turmeric powder – about ½ tsp
• To taste salt
• 1 tbsp oil
• ½ tsp cumin seeds
• 1 ½ tbsps coriander leaves, chopped
• 2 green chillies, slit
• 1 inch ginger, roughly chopped
• 1 tbsp dalia/putnala pappu (split roasted Bengal gram)
• 1 tbsp coconut, grated
• ½ tsp mustard seeds
• 1 tsp split gram dal (chana dal)
• 1 dry red chilli, de-seeded
• 1 sprig curry leaves
• 1 pinch asafoetida/hing

Ingredient Notes

Let’s talk ingredients! Amaranth leaves are a powerhouse of nutrients – rich in iron, calcium, and vitamins. They have a slightly earthy flavour that works beautifully in this dish.

• Dalia/Putnala Pappu: This split roasted Bengal gram adds a lovely nutty flavour and texture. It’s commonly used in Maharashtrian and Gujarati cuisine. If you can’t find it, you can dry roast regular chana dal for a few minutes until lightly golden and use that instead.
• Curry Leaves: Fresh curry leaves are essential for that authentic South Indian aroma. Don’t skimp on these! They really elevate the flavour.
• Asafoetida/Hing: A tiny pinch of asafoetida adds a unique savoury depth. It also aids digestion – a little goes a long way! It’s often used in Indian cooking, especially in vegetarian dishes.
• Amaranth Leaves Prep: Make sure to pick only the tender stalks and leaves. The thicker stems can be a bit tough.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give those amaranth leaves a good wash. Then, chop them up and boil them in half a cup of water for 5-6 minutes. This helps to wilt them down and makes them easier to work with. Once boiled, drain the leaves, but don’t throw away that water! We’ll use it later if needed to adjust the consistency.
2. Now, heat the oil in a pan over medium heat. Add the mustard seeds. When they start to splutter, add the split gram dal, red chilli, curry leaves, and asafoetida. Sauté for about 30 seconds until fragrant.
3. Next, add the ground coconut-coriander paste, salt, and turmeric powder. Stir-fry for another 2 minutes until everything is nicely combined and smells amazing.
4. Add the boiled amaranth leaves and cubed potatoes to the pan. Mix well to coat everything in the spice mixture. Cover the pan and cook on low heat for 12-14 minutes, stirring occasionally. This allows the flavours to meld together beautifully.
5. Finally, garnish with fresh coriander leaves and serve hot with rice or roti.

Expert Tips

• Don’t overcook the amaranth leaves! You want them to retain some texture.
• Adjust the amount of green chillies to your liking.
• If the choka seems a little dry, add a splash of the reserved water from boiling the amaranth leaves.
• For a richer flavour, you can add a tablespoon of ghee (clarified butter) at the end.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your oil doesn’t contain any animal products.
• Spice Level Adjustment: If you prefer a milder flavour, reduce the number of green chillies or remove the seeds. For extra heat, add a pinch of red chilli powder.
• Regional Variations – Bengali/Odia Influences: My friend from Odisha makes a similar dish with a touch of panch phoron (a five-spice blend) for a unique flavour.
• Using Different Greens: Feel free to experiment with other greens like spinach or kale. Just adjust the cooking time accordingly.

Serving Suggestions

This Amaranth Leaves Choka is incredibly versatile. It’s fantastic as a side dish with:

• Steaming hot rice
• Warm rotis or parathas
• A simple dal (lentil soup)
• Yogurt for a cooling contrast

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

Is this dish the same as Saag?

While both Saag and this Amaranth Leaves Choka are leafy green dishes, they are different. Saag typically uses spinach and mustard greens as the base, while this recipe specifically features amaranth leaves. The flavour profiles and cooking methods also vary slightly.

Can I use frozen amaranth leaves?

You can, but fresh is always best! Frozen leaves tend to release more water, so you may need to cook the choka for a longer time to evaporate the excess moisture.

What is dalia/putnala pappu and can I substitute it?

It’s split roasted Bengal gram. If you can’t find it, dry roast regular chana dal until golden and use that instead.

How can I adjust the spice level?

Reduce or increase the number of green chillies, or add a pinch of red chilli powder for extra heat.

Can this be made ahead of time?

Yes, you can make this a day ahead. The flavours actually develop even more overnight! Just reheat gently before serving.

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