By Shreya Goswami
July 27, 2023
Nutrient-dense, easily available during monsoon and packed with flavours, laal chaulai saag or red amaranth leaves are must-haves. Here is a simple and dry saag recipe you can enjoy.
250g red amaranth leaves 6 garlic cloves, finely chopped 5 dry red chillies ½ tsp cumin seeds Salt, to taste 2 tbsp oil
Wash the red amaranth leaves thoroughly, drain the water, then chop the leaves as finely as possible.
Heat oil in a pan, then add the cumin seeds and dry red chillies, followed by the chopped garlic.
Once the garlic starts turning golden brown, add the chopped amaranth leaves, salt and mix well.
Cover and cook for 10-15 minutes or until the leaves are completely cooked and the saag is dry.
Serve hot with dal, roti or rice with a side of lemon wedges for extra flavour.