Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, sauteed baby potatoes with beetroot and amaranth leaves. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Sauteed baby potatoes with beetroot and amaranth leaves is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They’re fine and they look fantastic. Sauteed baby potatoes with beetroot and amaranth leaves is something that I’ve loved my entire life.
One pan buttery sauteed potatoes just like grandma used to make. To get started with this recipe, we have to first prepare a few ingredients. Now you can turn the heat off and leave them stay in the hot water till use. Choose a fresh, firm potato, beetroot and carrot.
To get started with this recipe, we have to prepare a few ingredients. You can have sauteed baby potatoes with beetroot and amaranth leaves using 15 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Sauteed baby potatoes with beetroot and amaranth leaves:
- Take 2 beetroot
- Take 12 baby potatoes boiled and peeled
- Prepare 1 onion long cut
- Get 1 cup amaranth leaves chopped and washed
- Prepare 4 garlic cloves finely chopped
- Make ready 2 green chilies finely chopped
- Take 1 tbsp mustard seeds
- Take 1 tbsp cumin seeds
- Take Pinch hing
- Take 1/2 tbsp red chilli powder
- Make ready 1 tbsp turmeric powder
- Prepare 1 tbsp coriander powder
- Get 1 tbsp garam masala
- Make ready to taste Salt
- Get 2 tbsp mustard oil
These leaves are consumed in various ways in India, they are prepared as dal, stir fries, sautéed for salads and soups. Combine potatoes, olive oil, garlic, rosemary, sea salt, and pepper in a bowl. Toss until potatoes are covered and garlic is evenly distributed. Dry potatoes thoroughly after rinsing or oil will not stick.
Instructions to make Sauteed baby potatoes with beetroot and amaranth leaves:
- Heat oil in a skillet(kadhai).
- Add mustard seeds,cumin seeds and hing and allow them to splutter.
- Now add garlic,green chilli and onion and saute till the onions turn soft and translucent.
- Now add baby potatoes and saute for 2-3 minutes.
- Add all the spices like- turmeric powder,red chilli powder, salt,coriander powder and mix well.
- Now add grated beetroot and salt. Stir.
- Now add chopped amaranth leaves. Mix well and close the lid. Cook till the beetroot and amaranth leaves are almost done.
- Open the lid,add garam masala and cook till beetroot and amaranth leaves are properly cooked.
- Turn off the heat and remove the sabji in a serving bowl.
- Serve hot with roti,paratha or daal and rice.
- Happy cooking and happy eating. 😊
Toss until potatoes are covered and garlic is evenly distributed. Dry potatoes thoroughly after rinsing or oil will not stick. Cooking time may vary depending on size of the. Halve potatoes and place on a cookie sheet. Combine with cracked cloves of garlic.
So that is going to wrap it up for this exceptional food sauteed baby potatoes with beetroot and amaranth leaves recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
