This Green Amaranth Curry, also known as 'bhaji,' is a simple, nutritious, and flavorful dish made with fresh green amaranth leaves, coconut milk, and a blend of aromatic spices. This traditional recipe offers a delightful combination of earthy greens, creamy coconut, and spicy chilies. Perfect for a quick lunch or side dish, this amaranth curry is packed with vitamins and minerals, making it a healthy and delicious addition to any meal. Learn how to prepare...
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Clean the green amaranth leaves, removing the root area and any yellow leaves.
Rinse the leaves well under running water.
Chop the cleaned leaves into small pieces.
Take a mud pot and add the chopped amaranth leaves, chopped green chilies, chopped onion, chopped garlic, and salt.
Sprinkle a small amount of water into the pot.
Cover the pot with a lid and bring to a boil.
Once the leaves start boiling and you can smell them, open the lid and add the coconut milk.
Crush the spinach with a spoon.
Cook for 2 minutes and serve hot.
For a richer flavor, you can add a tablespoon of oil or ghee before cooking.
Adjust the amount of green chilies according to your spice preference.
Ensure to crush the spinach well so it mix with the curry well.
Can I use frozen amaranth leaves for this recipe?
Yes, you can use frozen amaranth leaves. Thaw them completely and squeeze out any excess water before chopping and adding them to the pot.
What can I substitute for coconut milk?
If you don't have coconut milk, you can use regular milk or vegetable broth for a similar creamy texture.
How do I store leftover amaranth curry?
Allow the curry to cool completely, then store it in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly before serving.
Can I add other vegetables to this curry?
Yes, you can add other vegetables like potatoes, tomatoes, or eggplant to enhance the flavor and nutritional value of the curry.
Is this recipe suitable for vegans?
Yes, this recipe is vegan as it uses plant-based ingredients and no animal products.
