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Lal Maath Chi Bhaji (Amaranth Leaves)

A nutritious and flavourful dish. This recipe consists of the earthy flavour of the Amaranth leaves ,the aromatic flavours of garlic , East Indian bottle masala powder and a hint of sweetness from the freshly grated coconut. Best served with some rotis/ chapatis or rice bhakris. The East Indian bottle masala powder can be substituted with chilli powder.


5 bundles of Lal Maath (Amaranth leaves)

1 teaspoon of turmeric powder

6 to 8 cloves of garlic, mashed

4 green chillies, finely chopped

1/2 teaspoon East Indian Bottle Masala or chilli powder

Salt to taste

100 grams of green peas

3 onions, finely chopped

1/2 cup fresh grated coconut


1. Pick out the Amaranth leaves from the bundles and soak them in enough water. Add 1 teaspoon of turmeric powder and let it sit for half an hour.

2. Wash the leaves thoroughly and drain them.


Step 1

Heat a small amount of oil in a pan. Sauté the mashed garlic cloves lightly. Add the finely chopped onions and sauté until they turn translucent.

Step 2

Add the finely chopped green chillies and green peas. Cook until the green peas are almost done.

Step 3

Add the chopped Amaranth leaves and stir-fry. Cover and cook until the leaves are done to your liking. Add salt to taste and the East Indian Bottle Masala or chilli powder.

Step 4

Finally, add the fresh grated coconut and mix well.

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