Amaranth Leaves Recipe – Authentic Indian Stir-Fry with Sesame

Last Updated on 2 months by Neha Deshmukh

Amaranth Leaves Recipe – Authentic Indian Stir-Fry with Sesame

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a simple, flavourful stir-fry using chaulai or amaranth leaves. This dish is a staple in many Indian households, and for good reason. It’s quick to make, incredibly nutritious, and tastes absolutely delicious with a sprinkle of toasted sesame. I first learned to make this from my aaji (grandmother), and it’s been a family favourite ever since!

Why You’ll Love This Recipe

This amaranth leaves stir-fry (also known as chaulai ka saag) is more than just a quick weeknight meal. It’s a celebration of fresh, seasonal produce. You’ll love how easily it comes together, the vibrant green colour, and the nutty flavour from the sesame seeds. Plus, it’s a fantastic way to sneak in some extra greens! It’s a comforting, wholesome dish that’s perfect with roti or rice.

Ingredients

Here’s what you’ll need to make this amazing amaranth leaves stir-fry:

• 4 big bunches fresh amaranth leaves (picked, use tender stalks) chopped
• 1 large onion, finely chopped
• 1.5 tsp ginger-green chilli paste
• 4 garlic cloves, crushed
• 1 big pinch turmeric powder
• 1.5 tsp roasted sesame seeds powder
• To taste salt
• 1 tbsp oil
• 0.5 tsp mustard seeds
• 0.5 tsp cumin seeds
• 1 tsp split gram dal (chana dal)
• 1 dry red chilli, de-seeded
• 1 sprig curry leaves

Ingredient Notes

Let’s talk about these ingredients for a sec!

• Amaranth Leaves: These are nutritional powerhouses! They’re packed with iron, calcium, and vitamins. Look for bright green leaves with tender stalks – those are the best. Older, tougher stalks can be a little fibrous.
• Regional Variations: Amaranth is used in so many different ways across India. In Maharashtra, you’ll find it in bhajis and even added to pithla (a savoury pancake). Down South, in Karnataka, it’s often used in huli (a lentil-based curry).
• Tender Stalks are Key: Seriously, don’t skip this! The tender stalks are much more pleasant to eat. I usually discard the very bottom part of the stalk, but the rest is perfectly fine.
• Sesame Seeds: Roasting the sesame seeds before grinding them really brings out their flavour. You can easily do this in a dry pan for a few minutes.
• Spice Level: Feel free to adjust the amount of green chilli in the paste to suit your preference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the amaranth leaves a good wash. Chop them up – I like to chop them fairly coarsely. Then, in a large pot, boil the chopped leaves in about 2 cups (475ml) of water for 8-10 minutes. This wilts them down nicely. Don’t throw away that water! It’s full of nutrients and perfect for making chapati dough. Drain the leaves and set them aside.
2. Now, heat the oil in a pan over medium heat. Once it’s hot, add the mustard seeds. Wait for them to splutter – that’s when you know they’re ready. Then, add the cumin seeds, split gram dal, red chilli, and curry leaves. Sauté this lovely mix for about 30 seconds until fragrant.
3. Add the chopped onion and ginger-green chilli paste to the pan. Cook until the onions turn translucent and softened – usually around 5-7 minutes. Stir in the salt and turmeric powder.
4. Finally, add the boiled amaranth leaves to the pan. Stir-fry uncovered on low heat for about 15 minutes. This helps to evaporate any excess moisture and concentrates the flavours. Sprinkle the roasted sesame powder over the top and combine well. Serve hot!

Expert Tips

• Don’t overcrowd the pan. If you have a lot of amaranth leaves, cook them in batches.
• Stir-frying uncovered is important to prevent the leaves from becoming soggy.
• Taste and adjust the seasoning as needed.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan!
• Spice Level Adjustment: My friend, Priya, loves things really spicy, so she adds an extra green chilli to the paste. If you prefer a milder flavour, just use less chilli or remove the seeds.
• Using Different Types of Oil: I usually use mustard oil for an authentic flavour, but you can also use sunflower oil or any other neutral oil.
• Regional Variations: My aunt in Maharashtra adds a pinch of goda masala (a special Maharashtrian spice blend) to her amaranth stir-fry. It adds a lovely depth of flavour. In Karnataka, a squeeze of lemon juice at the end is common.

Serving Suggestions

This amaranth leaves stir-fry is fantastic with:

• Roti or chapati (Indian flatbread)
• Steamed rice
• A side of dal (lentils)
• A dollop of yogurt (for a cooling effect)

Storage Instructions

Leftovers 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:

• Can I use frozen amaranth leaves? While fresh is best, you can use frozen amaranth leaves in a pinch. Just thaw them completely and squeeze out any excess water before using.
• What are the health benefits of amaranth leaves? They’re incredibly nutritious! They’re a great source of iron, calcium, vitamin A, and vitamin C.
• How can I adjust the spice level of this dish? Simply adjust the amount of green chilli in the ginger-green chilli paste.
• What is the best way to prepare amaranth leaves for cooking? Wash them thoroughly and chop them, discarding any tough stalks. Boiling them briefly helps to wilt them down and make them easier to cook.
• Can I add other vegetables to this stir-fry? Absolutely! Potatoes, spinach, or even a little bit of chopped tomato would be delicious additions.