Sauteed baby potatoes with beetroot and amaranth leaves
This is my go-to recipe for a quick fix dinner or lunch. With just a few basic spices..potatoes, beetroot and amaranth leaves make for a great dry sabji.
Beetroot is a rich sauce of potassium,magnesium and copper. Amaranth on the other hand is a powerhouse of iron,vitamin and minerals and potatoes have a good amount of starch.
So this dish serves both purposes...gets ready easily and quickly and gives so much nutrition.
Sauteed baby potatoes with beetroot and amaranth leaves
This is my go-to recipe for a quick fix dinner or lunch. With just a few basic spices..potatoes, beetroot and amaranth leaves make for a great dry sabji.
Beetroot is a rich sauce of potassium,magnesium and copper. Amaranth on the other hand is a powerhouse of iron,vitamin and minerals and potatoes have a good amount of starch.
So this dish serves both purposes...gets ready easily and quickly and gives so much nutrition.
Cooking Instructions
- 1
Heat oil in a skillet(kadhai).
- 2
Add mustard seeds,cumin seeds and hing and allow them to splutter.
- 3
Now add garlic,green chilli and onion and saute till the onions turn soft and translucent.
- 4
Now add baby potatoes and saute for 2-3 minutes.
- 5
Add all the spices like- turmeric powder,red chilli powder, salt,coriander powder and mix well.
- 6
Now add grated beetroot and salt. Stir.
- 7
Now add chopped amaranth leaves. Mix well and close the lid. Cook till the beetroot and amaranth leaves are almost done.
- 8
Open the lid,add garam masala and cook till beetroot and amaranth leaves are properly cooked.
- 9
Turn off the heat and remove the sabji in a serving bowl.
- 10
Serve hot with roti,paratha or daal and rice.
- 11
Happy cooking and happy eating. 😊
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