I have started eating a lot of greens these days. As a kid, I always loved a vegetable made by my mom, which was made of red leaves, called “Laal Saag” in Hindi. I could never find what exactly was the English/American name for those leaves.

Recently, at one of the Korean grocery stores, I came across red Amaranth leaves. Those looked strikingly similar to the red leaves that I used to have back home in India.

So, here is my super fast and healthy recipe for these red leaves. It took me just 10 minutes ( 5 Minutes Preparation + 5 Minutes Cooking).

Ingredients

• 1 Bunch Red Amaranth Leaves
• 1/2 tbsp Turmeric Powder
• 1 tbsp Coriander Powder
• 1 tbsp Garam Masala
• 1 tbsp Mustard Black Seeds
• 1 tbsp Cumin Seeds
• 2 tbsp Olive Oil
• Salt to taste

Preparation

• Wash the leaves thoroughly in running water and chop them (about 1 inch cuts).
• Heat a deep pan on Medium for about 1 minute and then pour olive oil into it.
• After about 30 seconds, Add mustard seeds and cumin seeds after another 30 seconds.
• Once Seeds start to pop, add cut leaves into the pan.
• Add salt, close the lid and keep stirring occasionally.
• Once the leaves have lost water, add all the spices and keep frying until things are dry (about 2-3 minutes).

You can serve this with any Indian bread, or with rice and lentils (Daal).

Interesting Facts

• Amaranth is also known as “Chauli” or “Chavli” in Hindi.
• Nutritional Value of Amaranth
• History of Amaranth