Have you ever heard of Red 'Greens'? It exists, I swear! Green leafy vegetable(?) that is actually Red...
I had recently blogged about Chauli Saag or Green Amaranth leaves. Now this is a dish using Red Amaranth leaves or Lal Chauli. It is a very quick and simple recipe that ensures you have your share of nutritious, leafy vegetables without trying to swallow them like medicine.
Paneer Saagwala (Dry)/Cottage Cheese and Greens stir fry
Ingredients:
Red Amaranth leaves - 1 bunch
Paneer/Indian Cottage Cheese - 200gms
Garlic - 4 cloves
Urad Dal/Split Black Gram - 1 tsp
Channa Dal/Split Bengal Gram - 1/2 tsp
Red Chilli Powder - as per taste
Coriander Powder - 1/4 tsp
Cumin Powdered - 1/4 tsp
Salt
Vegetable Oil - 1 tbsp
Wash and clean the leaves well to take out any sand or dirt. Remove the thick stalks or stems and only keep the leaves. Dry them on a cloth. Take the paneer and slice it into small cubes.
In a non-stick vessel heat 1 tbsp oil and throw in the garlic cloves. When they start to turn golden, add the Urad Dal and Channal Dal . Once this starts sputtering, add the paneer cubes. Sprinkle a pinch of salt, some coriander powder, cumin powder and red chilli powder. Toss till the paneer is coated well with the spices. Now throw in the whole bunch of Amaranth leaves and mix well. Sprinkle a little more salt and stir fry till the leaves wilt. Take off the flame.
Do remember that these leaves to wilt or shrink to about 1/4th of their original volume. So be careful with the salt and spice ratio. What seems right at the beginning may turn out to be too much once the quantity of the greens reduce.
The way I like it:
Its a great dish that can be made in 10min flat and tastes great with both rotis and rice. U can also add some sliced raw onions and make it into a Roti Roll for your lunch box or evening snack. Its healthy and tasty.
Paneer Saagwala (Dry)/Cottage Cheese and Greens stir fry
Ingredients:
Red Amaranth leaves - 1 bunch
Paneer/Indian Cottage Cheese - 200gms
Garlic - 4 cloves
Urad Dal/Split Black Gram - 1 tsp
Channa Dal/Split Bengal Gram - 1/2 tsp
Red Chilli Powder - as per taste
Coriander Powder - 1/4 tsp
Cumin Powdered - 1/4 tsp
Salt
Vegetable Oil - 1 tbsp
Wash and clean the leaves well to take out any sand or dirt. Remove the thick stalks or stems and only keep the leaves. Dry them on a cloth. Take the paneer and slice it into small cubes.
In a non-stick vessel heat 1 tbsp oil and throw in the garlic cloves. When they start to turn golden, add the Urad Dal and Channal Dal . Once this starts sputtering, add the paneer cubes. Sprinkle a pinch of salt, some coriander powder, cumin powder and red chilli powder. Toss till the paneer is coated well with the spices. Now throw in the whole bunch of Amaranth leaves and mix well. Sprinkle a little more salt and stir fry till the leaves wilt. Take off the flame.
Do remember that these leaves to wilt or shrink to about 1/4th of their original volume. So be careful with the salt and spice ratio. What seems right at the beginning may turn out to be too much once the quantity of the greens reduce.
The way I like it:
Its a great dish that can be made in 10min flat and tastes great with both rotis and rice. U can also add some sliced raw onions and make it into a Roti Roll for your lunch box or evening snack. Its healthy and tasty.
