Beetroot, Aloo & Amaranth Leaves Sabzi Recipe
This vibrant and nutritious Beetroot, Aloo & Amaranth Leaves Sabzi is a delightful North Indian dish that’s bursting with flavors and colors. Combining the earthy sweetness of beetroot, the comforting creaminess of baby potatoes, and the hearty goodness of green amaranth leaves, this sabzi makes for a perfect side dish. Packed with essential nutrients, this recipe is quick to prepare and can be served with a variety of Indian flatbreads like phulka or paratha, making it an ideal choice for any meal. The subtle spices and mustard oil bring everything together, creating a wonderfully aromatic and satisfying dish.
Ingredients for Beetroot, Aloo & Amaranth Leaves Sabzi
| Ingredient | Quantity |
|---|---|
| Beetroot (grated) | 2 medium-sized beetroots |
| Baby Potatoes | 10 pieces |
| Green Amaranth Leaves (chopped) | 1 cup |
| Onion (sliced) | 1 medium-sized |
| Garlic (finely chopped) | 3 cloves |
| Green Chillies (slit) | 2 pieces |
| Mustard Seeds | 1 teaspoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Asafoetida (Hing) | 1 pinch |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Red Chilli Powder | 1/2 teaspoon |
| Coriander Powder (Dhania) | 2 teaspoons |
| Garam Masala Powder | 1 teaspoon |
| Salt (to taste) | As required |
| Mustard Oil | 2 teaspoons |
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes
Servings: 4
Cuisine: North Indian
Course: Side Dish
Diet: Vegetarian
Instructions to Make Beetroot, Aloo & Amaranth Leaves Sabzi
-
Cook the Potatoes:
Begin by pressure cooking the baby potatoes in water for about 2 whistles. Once done, allow the pressure to release naturally. After opening the lid, peel the potatoes and set them aside. You can also chop them into halves or quarters depending on your preference. -
-
Prepare the Tempering:
Heat a kadai or large skillet on medium heat and add mustard oil. Once the oil is hot, add the mustard seeds and cumin seeds. Allow them to splutter for a few seconds. Immediately add a pinch of asafoetida (hing), which will give the sabzi a distinct flavor. -
Sauté the Aromatics:
Add the finely chopped garlic, slit green chillies, and sliced onions to the pan. Sauté everything together until the onions become soft and translucent, releasing their sweet aroma. -
Add the Baby Potatoes:
Once the onions are soft, add the peeled baby potatoes to the pan. Roast the potatoes for about 2 minutes, stirring occasionally to ensure they are evenly coated with the spices. -
Spice it Up:
Add the turmeric powder (haldi), red chilli powder, and coriander powder to the pan. Stir well to combine all the masalas with the potatoes. Cook for another 2-3 minutes to allow the spices to blend and infuse into the potatoes. -
Add the Beetroot and Amaranth Leaves:
Next, add the grated beetroot and salt to the pan. Stir everything together and cook for about 3 minutes until the beetroot starts to soften. Then, add the chopped amaranth leaves. Stir well to combine and coat the leaves with the spices and beetroot. -
Cook Until Tender:
Cover the pan with a lid and cook for about 10-12 minutes on low heat, allowing the amaranth leaves to wilt and the beetroot to cook through. You can check occasionally to make sure the vegetables don’t burn, adding a splash of water if necessary. -
Finishing Touch:
Once the beetroot and amaranth leaves are nearly cooked, remove the lid and add the garam masala powder. Stir to mix the garam masala into the dish and cook for an additional 2-3 minutes to let the flavors meld together. -
Serve:
Turn off the heat and transfer the Beetroot, Aloo & Amaranth Leaves Sabzi into a serving bowl. This delicious sabzi pairs wonderfully with phulka, green moong dal makhani, and a fresh sweet potato & green bean salad for a wholesome, flavorful meal.
Serving Suggestions
This hearty and vibrant Beetroot, Aloo & Amaranth Leaves Sabzi is best served alongside warm phulka (whole wheat flatbread) or paratha. For a complete meal, pair it with a bowl of Green Moong Dal Makhani and a side of Sweet Potato & Green Bean Salad for added freshness and protein. This combination offers a satisfying, nutrient-packed meal that is not only delicious but also full of flavor and health benefits.
Nutritional Information (Approximate per serving)
| Nutrient | Amount per serving |
|---|---|
| Calories | 150-170 kcal |
| Carbohydrates | 28-30 grams |
| Protein | 4-6 grams |
| Fat | 4-5 grams |
| Fiber | 6-7 grams |
| Sodium | 150-200 mg |
| Vitamin A | 45-50% of daily value |
| Vitamin C | 20-25% of daily value |
Health Benefits
- Beetroot: Rich in antioxidants, fiber, and essential minerals, beetroot helps improve blood circulation and supports detoxification. Its high content of folate is beneficial for heart health.
- Baby Potatoes: A good source of complex carbohydrates, baby potatoes provide sustained energy and support digestive health.
- Amaranth Leaves: Packed with vitamins, especially vitamin A and C, and minerals like iron and calcium, amaranth leaves help boost immunity, improve skin health, and support bone health.
- Mustard Oil: Rich in omega-3 fatty acids and antioxidants, mustard oil is known for its anti-inflammatory properties and is good for heart health.
Tips and Variations
- Adding Protein: For a protein boost, you can add some cooked chickpeas or paneer cubes to the sabzi while cooking the vegetables.
- Vegan Version: This recipe is already vegan-friendly. However, if you’d like to adjust the spices or oil, you can easily replace mustard oil with any other vegetable oil of your choice.
- Spice Level: Adjust the spice level by increasing or decreasing the amount of green chillies or red chilli powder, depending on your preference.
This dish is an excellent way to introduce healthy, leafy vegetables into your diet while enjoying the comfort of traditional North Indian flavors. The Beetroot, Aloo & Amaranth Leaves Sabzi makes a delightful addition to any meal, whether for a family dinner or a festive spread.
