By: Payal
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A traditional dish from Uttar Pradesh, chaulai ka saag is the kind of comforting dish that makes cold days feel warmer. Typically paired with makki ki roti or parathas, this seasonal favourite is made with amaranth leaves.
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What sets it apart, though, is how it manages to taste both grounding and nourishing, exactly what most of us are craving once the temperatures drop.
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500 gm chaulai (finely chopped)
1/4 cup oil
1 tsp cumin seeds
1 bay leaf
1 tsp finely chopped ginger
1 tsp finely chopped garlic
1/2 cup grated onions
2 tsp salt
1/4 tsp garam masala
1/2 tsp red chilli powder
1 tsp coriander powder
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Heat oil in a pan and add cumin seeds. When they begin to splutter, add bay leaf, ginger and garlic. Sauté until golden brown.
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Add grated onions and cook until soft and translucent.
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Add chopped chaulai, salt, garam masala, red chilli powder, and coriander powder. Stir until all the ingredients are well combined.
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Cook over medium heat, uncovered, until the leaves are soft and cooked through. Stir occasionally to prevent sticking.
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Note: This dish can be customised by adding boiled potatoes, paneer, carrots or any other vegetable that complements the flavour of chaulai.
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