Beetroot, Aloo & Amaranth Leaves Sabzi
A vibrant, nutrient-packed vegetable dish that brings together the earthy flavors of beetroot, the comfort of potatoes, and the nutritional benefits of amaranth leaves. Perfect for a wholesome, health-boosting meal.

1 bowl
For 4 people
Difficulty
Easy
Taste
Spicy
Health Benefits
Rich in Nutrients: Beetroot and amaranth leaves provide essential vitamins and minerals like folate, iron, and vitamin C.
Supports Digestion: High fiber content aids in digestive health.
Boosts Immunity: Antioxidants from beetroot and amaranth leaves strengthen the immune system.
Improves Skin Health: Vitamin C and beta-carotene promote healthy skin.
Regulates Blood Pressure: Beetroot helps in maintaining healthy blood pressure levels.
150 kcal
in 179g
Protein:
4g
Fats:
7g
Carbs:
20g
Cholesterol:
0mg
Sodium, Na:
300mg
Potassium, K:
600mg
If you're looking for a colorful and nutritious addition to your meal plan, look no further than Beetroot, Aloo & Amaranth Leaves Sabzi. This Indian-style vegetable curry combines the sweet earthiness of beetroot with the hearty goodness of potatoes and the tender, leafy greens of amaranth. Packed with essential vitamins, minerals, and antioxidants, this dish not only pleases the palate but also supports overall well-being.
Ingredients
4
1 cup Beetroot
1 cup Potatoes
2 cups Amaranth leaves
2 tbsp Oil
1 teaspoon Cumin seeds
1 teaspoon Mustard seeds
1 teaspoon Ginger - garlic paste
1 teaspoon Turmeric powder
1 teaspoon Coriander powder
half teaspoon Red chili powder
half teaspoon Garam masala
1 teaspoon Salt
1 cup Water
1 tablespoon Lemon juice
Tips
If amaranth leaves are not available, spinach can be used as an alternative.
Directions
Wash and peel the beetroot and potatoes. Dice them into small cubes. Rinse and chop the amaranth leaves.
In a large pan, heat the vegetable oil over medium heat. Add the cumin seeds and mustard seeds. Allow them to splutter.
Add the ginger-garlic paste and sauté until golden brown.
Toss in the diced beetroot and potatoes. Stir well to coat them with the spices.
Add turmeric powder, coriander powder, red chili powder, and salt. Mix thoroughly.
Pour in the water, bring to a boil, then reduce the heat. Cover and let it simmer until the vegetables are tender, about 15-20 minutes.
Stir in the chopped amaranth leaves and cook for an additional 5 minutes.
Sprinkle garam masala and lemon juice. Mix well and cook for another minute.
Garnish with fresh coriander if desired and serve hot.
Notes
Individuals with a history of kidney stones should avoid excessive consumption of beetroot due to its high oxalate content.
People with known allergies to any of the ingredients should avoid this dish or modify it accordingly.
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