Amaranth Leaves Recipe – Quick Indian Greens Stir-Fry with Coconut

Last Updated on 2 months by Neha Deshmukh

Amaranth Leaves Recipe – Quick Indian Greens Stir-Fry with Coconut

Hey everyone! Today, I’m sharing a super simple, incredibly flavorful recipe that’s been a staple in my family for generations – Amaranth Leaves Stir-Fry, or Cholai nu Shaak as my Gujarati side of the family calls it. It’s a quick and easy way to get your greens in, and honestly, it tastes amazing with roti or rice. I first made this on my own when I was a student, and it quickly became my go-to comfort food!

Why You’ll Love This Recipe

This Amaranth Leaves Stir-Fry is more than just a healthy meal; it’s a little slice of home. It’s ready in under 30 minutes, uses simple ingredients, and is packed with flavor. Plus, it’s naturally vegan and gluten-free, making it a great option for everyone. It’s a fantastic way to explore the diverse world of Indian greens, and trust me, once you try it, you’ll be hooked!

Ingredients

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

• 1 bunch Amaranthus Leaves (about 200g)
• 2 medium Onions, finely chopped (about 200g)
• 4 Red Chillies, slit lengthwise
• 1-2 tablespoon Scraped Coconut, fresh or dried (about 15-30ml)
• Salt, to taste
• 1 teaspoon Sugar
• 1 teaspoon Oil (I prefer groundnut oil, but any vegetable oil works)
• ½ – ¾ teaspoon Mustard Seeds
• A pinch of Asafoetida (Hing)
• ½ – ¾ teaspoon Turmeric Powder

Ingredient Notes

Let’s talk about these ingredients for a sec!

• Amaranth (Cholai): This leafy green is a nutritional powerhouse! It’s loaded with iron, calcium, and vitamins. In different parts of India, it’s known by different names – chulai in Hindi, keerai in Tamil, and soppu in Kannada.
• Oil: Traditionally, this dish is made with groundnut oil, which adds a lovely nutty flavor. But you can use any vegetable oil you prefer.
• Asafoetida (Hing): Don’t skip this! It adds a unique savory depth. It might smell a little funky on its own, but it transforms when cooked. If you’re not familiar, it’s a resin with a pungent aroma, commonly used in Indian cooking to aid digestion and add a subtle umami flavor.
• Coconut: Freshly scraped coconut is best, but unsweetened desiccated coconut works beautifully too.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, separate the amaranth leaves and tender stems. Peel the thicker stems if they aren’t very tender.
2. Give the leaves, stems, and onions a good wash, then finely chop them. Slit the red chillies lengthwise – be careful with these!
3. Heat the oil in a nice, heavy-bottomed pan or, even better, an iron wok. Once hot, add the mustard seeds. Let them splutter – that’s how you know they’re ready!
4. Add the turmeric powder, asafoetida, and red chillies. Sauté for just a few seconds until fragrant. Don’t let the spices burn!
5. Now, add the chopped onions, amaranth leaves, and stems. Mix everything well to coat the greens with the spices.
6. Cover the pan and cook for 10-12 minutes, stirring every 3-4 minutes. This helps the leaves wilt down nicely.
7. If the stir-fry looks dry, sprinkle in a tablespoon of water. Add the salt, sugar, and coconut. Cook for another 2 minutes, stirring constantly.
8. And that’s it! Serve hot with your favorite Indian bread or rice.

Expert Tips

Here are a few things I’ve learned over the years to make this recipe even better:

• Choosing Fresh Amaranth: Look for leaves that are vibrant green and crisp, without any signs of wilting or yellowing.
• Preventing Sticking: Using a heavy-bottomed pan or wok is key to preventing the stir-fry from sticking. If it does start to stick, add a splash of water.
• Texture is Key: Don’t overcook the amaranth leaves! You want them to be tender but still have a little bit of bite.

Variations

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

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: Naturally gluten-free too!
• Spice Level: Adjust the number of red chillies to control the heat. My friend Priya likes to add a green chilli for extra kick!
• Regional Adaptations:
  • Maharashtra: Some Maharashtrian recipes add a squeeze of lemon juice at the end.
  • Gujarat: My grandmother always added a pinch of garam masala for a warmer flavor.
  • South India: In some South Indian variations, a small amount of tamarind pulp is added for a tangy twist.

Serving Suggestions

This Amaranth Leaves Stir-Fry is incredibly versatile. It pairs perfectly with:

• Roti: A classic combination!
• Bhakri: A rustic, whole-wheat flatbread.
• Rice: Steaming hot rice is always a good choice.
• Dal: A simple lentil soup complements the stir-fry beautifully.

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:

1. What are the health benefits of eating amaranth leaves?

Amaranth leaves are incredibly nutritious! They’re a great source of iron, calcium, protein, and various vitamins and minerals. They’re also known for their antioxidant properties.

2. Can I use frozen amaranth leaves in this recipe? If so, how should I adjust the cooking time?

Yes, you can! Frozen amaranth leaves will release more water during cooking, so you might need to cook for a slightly longer time (around 15-20 minutes) to evaporate the excess moisture.

3. What is asafoetida (hing) and can I substitute it with anything else?

Asafoetida is a resin with a pungent aroma used for flavoring. If you can’t find it, you can try substituting with a pinch of garlic powder or onion powder, but it won’t be quite the same.

4. My stir-fry is sticking to the pan. What am I doing wrong?

Make sure you’re using a heavy-bottomed pan and enough oil. Also, don’t overcrowd the pan – cook in batches if necessary.

5. Can I add other vegetables to this stir-fry, like potatoes or tomatoes?

Absolutely! Feel free to experiment. Potatoes and tomatoes are both great additions. Just adjust the cooking time accordingly.

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!