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Laal Saag Curry

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Ground red amaranth cooked with onions and masalas.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Preparation Time : 6-10 minutes

Cooking time : 31-40 minutes

Servings : 4

Laal Saag Curry

Main Ingredients

Red amaranth (laal maat / laal saag), Onions




Main Course-Veg

Level Of Cooking



  • Red amaranth (laal maat / laal saag) leaves and stems separated
    2 medium bunches
  • Onions
    2 medium
  • Green chillies
  • Ginger
    1 inch
  • Garlic cloves
  • Tomato finely chopped
    1 large
  • Oil
    2 tablespoons
  • Coriander powder
    2 tablespoons
  • Red chilli powder
    1 teaspoon
  • Dried mango powder (amchur)
    1 teaspoon
  • Turmeric powder
    1/4 teaspoon
  • Salt
    to taste


Step 1

Roughly chop amaranth stems and keep aside.

Step 2

Roughly chop onions, green chillies and ginger and place in a mixer jar. Add garlic cloves, tomato and half the amaranth leaves. Add little water and grind into a paste.

Step 3

Heat oil in a non-stick pan, add the ground masala and sauté for 5-7 minutes.

Step 4

Grind the remaining amaranth leaves with a little water and set aside.

Step 5

Add coriander powder, red chilli powder, dried mango powder and salt to the pan and mix well.

Step 6

Add turmeric powder, mix well and sauté for 2 minutes. Add the stems and the second ground paste. Mix well and cook for 20-25 minutes or till the stems are completely cooked.

Step 7

Transfer into a serving bowl and serve hot.

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