Recipe: at dinner Lal saag/red amaranth

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Recipe: at dinner Lal saag/red amaranth
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Recipe: at dinner Lal saag/red amaranth Delicious, fresh and tasty.

Lal saag/red amaranth. Amaranth Leaves or Red Spinach Or Lal Palak or Lal Saag or Chaulai Ka Saag is a famous for being the powerhouse of iron, vitamins, minerals, proteins, carbohydartes and fibres. Its juice extracted from amaranth leaves help in treating diarrhoea and haemorrhage conditions. Description Additional information Contact Us Description.

In English, lal shaak is known as Red Amaranth or Malabar Spinach.

Low Carb Sauteed Garlic and Amaranth Leaves/ Laal Saag Recipe.

Low Carb Sauteed Garlic and Amaranth Leaves or locally called laal saag.

You can cook Lal saag/red amaranth using 8 ingredients and 4 steps. Here is how you cook it.

Ingredients of Lal saag/red amaranth

  1. You need 1 bunch of lal saag (washed and chopped).

  2. You need 2 tsp of oil.

  3. You need 1/2 tsp of turmeric powder.

  4. Prepare 1 tsp of coriander powder.

  5. It’s 1 tsp of cumin seeds.

  6. You need 1 of finely chopped rad chilli.

  7. You need 1 pinch of asafoetida.

  8. Prepare 1 tsp of salt to taste.

I am very fond of green leafy vegetables.

Since childhood I liked this sauteed leaves.

Amaranth leaves are one of the superfood because of their nutritional values.

L al shak / saag also called Red Spinach / Amaranth leaves / Chinese spinach.

Lal saag/red amaranth instructions

  1. Take a kadai, put oil and het when it smokes add cumin seeds, red chilli wait till it spultes..

  2. Add lal saag, asafoetida, turmeric powder, coriander powder stir well and fry for few minutes..

  3. After few minutes it will change the tex turn and starts shrinking, put half cup of water,cook for 15 -20 minutes on medium flames..

  4. Add salt, stir well cook and mashed with masher till is done. Serve hot with rice/dal..

They are very rich in vitamin A, vitamin C, calcium & iron.

It can be eaten as stir fry or in the soup.

Cooking with Amaranth In India, the red variety is most commonly used in cooking.

In the north, it is locally known as chaulai or lal saag and a quick dish called chaulai saag is made by sautéing the leaves with onions, garlic and a few spices.

Another popular dish is dal saag, where the leaves are cooked with the lentils and served with rice.