Ingredients with Measurements:
- 2 bunches of amaranth leaves (about 4 cups)
- 2 tablespoons of vegetable oil
- 1 teaspoon of cumin seeds
- 1 teaspoon of minced garlic
- 1 teaspoon of minced ginger
- 1/2 teaspoon of turmeric powder
- 1/2 teaspoon of salt
- 1/4 teaspoon of red chili powder (optional)
- Lemon wedges for serving
Special equipment needed: None
Step-by-step instructions:
1. Wash the amaranth leaves thoroughly and pat them dry with a paper towel.
2. Remove the leaves from the stems and discard the stems.
3. Heat the oil in a large skillet over medium-high heat.
4. Add the cumin seeds and let them sizzle for a few seconds.
5. Add the garlic and ginger and sauté for a minute until fragrant.
6. Add the turmeric powder and salt and mix well.
7. Add the amaranth leaves and stir-fry for 3-4 minutes until they are wilted and tender.
8. If using, add the red chili powder and mix well.
9. Remove from heat and serve hot with lemon wedges.
15-20 minutes
5. Temperature: Medium-high heat
Serving size: 2-3 people
Nutritional information:
- Calories: 70
- Fat: 5g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 3g
Substitutions for ingredients:
- You can use any cooking oil of your choice instead of vegetable oil.
- You can use ground cumin instead of cumin seeds.
- You can omit the red chili powder if you prefer a milder flavor.
Variations:
- You can add chopped onions and tomatoes for a more flavorful dish.
- You can add cooked lentils or chickpeas for a protein boost.
- You can add grated coconut for a nutty flavor.
Tips and tricks:
- Make sure to wash the amaranth leaves thoroughly to remove any dirt or debris.
- Do not overcook the leaves as they will turn mushy.
- You can use the stems in soups or stews.
Storage instructions:
- Pui Bhaja is best served fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat, simply heat the leftovers in a skillet over medium heat until warmed through.
Presentation ideas:
- Serve the Pui Bhaja in a shallow bowl or plate.
- Garnish with lemon wedges and chopped cilantro.
Garnishes:
- Lemon wedges
- Chopped cilantro
Pairings:
- Pui Bhaja goes well with steamed rice and dal.
Suggested side dishes:
- Raita
- Papadum
- Pickles
Troubleshooting advice:
- If the amaranth leaves are too tough, you can blanch them in boiling water for a minute before stir-frying.
Food safety advice:
- Make sure to wash the amaranth leaves thoroughly to remove any dirt or debris.
Food history:
- Pui Bhaja is a popular Bengali dish made with amaranth leaves.
Flavor profiles:
- Pui Bhaja has a slightly bitter and earthy flavor with a hint of spice.
Serving suggestions:
- Serve Pui Bhaja as a side dish or as a main dish with rice and dal.
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Region: Indian