Amaranth leaves and potato stir fry, No oil

 A sought-after platter in North Indian restaurants is aaloo palak (aaloo refers to potato and palak to spinach in Hindi). This recipe is a mild variation where spinach is substituted with amaranth leaves, but just as wholesome and healthful as the original :-)

 

 

The elements of the dish...

 

Potato - 4

Amaranth leaves - a bunch

Cumin seeds - a smidgeon

Onion - 1

Ginger - 1/2"

Garlic - 3 cloves

Green chili - 1

Salt - 1/2 tsp

Chili powder - 1/2 tsp

Nutritional yeast - 1/2 tsp

Garam masala - 1/2 tsp

Water - 1/4 cup + for boiling potatoes

Lemon - 1/2

The modus operandi...

 

Pressure cook potatoes in water with a pinch of salt on medium flame for just a single whistle. The potatoes have to cook and soften, but not get too mushy. After they cool, peel off the skin and cube them.

Wash amaranth leaves well by sousing in water with a tad of salt and a few drops of vinegar, for a couple of hours. Wash in clean water. Chop the leaves and their stems into small bits.

Slice onion into thin pieces. Mince ginger, garlic and chili. Heat a deep-bottomed steel pan and fling in the cumin seeds. Toast the seeds. Cast in onion, ginger, garlic, chili and a splash of water. The water will cook and soften the onions eventually. Add in salt, chili powder, yeast flakes and garam masala. Stir for a few minutes. Toss in the leaves and allow them to wilt. Cast in potato cubes and intermingle everything. 

 

 

 

 

Squeeze juice of lemon and mix. Serve hot with chapati or bread.