Ingredients with Measurements:
- 1 cup slender amaranth leaves, chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon salt
- 2 tablespoons oil
- 1 cup water
Special equipment needed:
- None
Step-by-step instructions:
1. Heat oil in a pan over medium heat.
2. Add cumin seeds and let them splutter.
3. Add chopped onions and sauté until translucent.
4. Add minced garlic and grated ginger and sauté for 1-2 minutes.
5. Add coriander powder, turmeric powder, red chili powder, garam masala, and salt. Mix well.
6. Add chopped slender amaranth leaves and mix well.
7. Add water and mix well.
8. Cover the pan and let it simmer for 10-15 minutes or until the amaranth leaves are cooked.
9. Serve hot with rice or roti.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 2-3 servings
Nutritional information:
- Calories: 120
- Fat: 8g
- Carbohydrates: 10g
- Protein: 2g
- Fiber: 2g
Substitutions for ingredients:
- Slender amaranth leaves can be substituted with spinach or kale.
- Red chili powder can be substituted with paprika or cayenne pepper.
Variations:
- Add diced tomatoes for a tangy flavor.
- Add diced potatoes for a heartier dish.
- Add coconut milk for a creamier texture.
Tips and tricks:
- Wash the amaranth leaves thoroughly before chopping.
- Use a non-stick pan to prevent the curry from sticking to the bottom.
- Adjust the amount of red chili powder according to your spice tolerance.
Storage instructions:
- Store the leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a pan over low heat until heated through.
Presentation ideas:
- Serve the curry in a bowl with a side of rice or roti.
Garnishes:
- Garnish with chopped cilantro or mint leaves.
Pairings:
- Pair with naan bread or pita bread.
Suggested side dishes:
- Serve with a side of cucumber raita or yogurt.
Troubleshooting advice:
- If the curry is too spicy, add a dollop of yogurt to balance the heat.
Food safety advice:
- Wash your hands and utensils thoroughly before and after handling raw vegetables.
Food history:
- Amaranth is a leafy vegetable that has been cultivated for thousands of years in Central and South America.
Flavor profiles:
- Spicy, earthy, and slightly bitter.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Indian