Beetroot, Aloo & Amaranth Leaves Sabzi Recipe

Step 1: To begin making the Beetroot, Aloo & Amaranth Leaves Sabzi Recipe, pressure cook the baby potatoes in water for  2 whistle

Step 2: Let the pressure release naturally and then open the lid and peel the potatoes

Step 3: Keep aside

Step 4: Heat a kadai and add some oil

Step 5: Once the oil is hot add mustard seeds, hing, cumin seeds and allow it to splutter for few seconds

Step 6: After the seeds have spluttered add the garlic, green chillies and onions and saute till onions are soft

Step 7: Once the onions have softened add the baby potatoes and roast for two minutes

Step 8: Now add the masalas, haldi, coriander powder, chilli powder and stir well to combine

Step 9: Once the masalas are well combined into the potatoes add the grated beetroot, salt to taste and stir

Step 10: Add in the Amaranth leaves and combine everything well

Step 11: Close the pan with a lid and cook till the leaves and beetroot are nearly done

Step 12: Open the lid and stir in the garam masala and cook till the beetroot and amaranth leaves are cooked

Step 13: Turn off the heat and transfer the Beetroot, Aloo & Amaranth Leaves Sabzi into a serving owl

Step 14: Serve the Beetroot, Aloo & Amaranth Leaves Sabzi Recipe along with phulka, Green Moong Dal Makhani and Sweet Potato & Green Bean Salad by the side to make it a rich and delicious meal