Recipe: Tasty Sauteed baby potatoes with beetroot and amaranth leaves

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We hope you got insight from reading it, now let's go back to sauteed baby potatoes with beetroot and amaranth leaves recipe. To make sauteed baby potatoes with beetroot and amaranth leaves you only need 15 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to prepare Sauteed baby potatoes with beetroot and amaranth leaves:

1. Use 2 of beetroot.
2. Use 12 of baby potatoes boiled and peeled.
3. Provide 1 of onion long cut.
4. Provide 1 cup of amaranth leaves chopped and washed.
5. Take 4 of garlic cloves finely chopped.
6. Get 2 of green chilies finely chopped.
7. You need 1 tbsp of mustard seeds.
8. Take 1 tbsp of cumin seeds.
9. Prepare Pinch of hing.
10. Provide 1/2 tbsp of red chilli powder.
11. Take 1 tbsp of turmeric powder.
12. You need 1 tbsp of coriander powder.
13. You need 1 tbsp of garam masala.
14. You need to taste of Salt.
15. Provide 2 tbsp of mustard oil.

Instructions to make Sauteed baby potatoes with beetroot and amaranth leaves:

1. Heat oil in a skillet(kadhai)..
2. Add mustard seeds,cumin seeds and hing and allow them to splutter..
3. Now add garlic,green chilli and onion and saute till the onions turn soft and translucent..
4. Now add baby potatoes and saute for 2-3 minutes..
5. Add all the spices like- turmeric powder,red chilli powder, salt,coriander powder and mix well..
6. Now add grated beetroot and salt. Stir..
7. Now add chopped amaranth leaves. Mix well and close the lid. Cook till the beetroot and amaranth leaves are almost done..
8. Open the lid,add garam masala and cook till beetroot and amaranth leaves are properly cooked..
9. Turn off the heat and remove the sabji in a serving bowl..
10. Serve hot with roti,paratha or daal and rice..
11. Happy cooking and happy eating. 😊.

Turn off the heat and transfer the Beetroot, Aloo & Amaranth Leaves Sabzi into a. This is a simple recipe for sauteed beetroot leaves with garlic. Place leaves on top of each other and cut into strips. Heat oil in a large skillet and cook garlic over low heat, until fragrant. Pan fried potatoes, sweetcorn and beetroot.

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