Aloo Laal Saag (Red Amaranth) Sabji

Servings: 2 people
Cuisine: Indian
Course: Main Course
Time: 30 minutes
Rate the Recipe:
Laal Saag. Red Spinach. Chaulai. Red Amaranth is a superfood that has been a part of Indian meals for centuries. Try out this traditional Indian stir fry dish high in dietary fiber and packed with vitamins and minerals.


  • 500 gms laal saag (red amaranth)
  • 3 tbsp mustard oil
  • 1 tsp cumin seeds (jeera)
  • 2 whole red chillies
  • 1 bay leaf (tej patta)
  • 1 tbsp finely chopped garlic
  • 1 medium potato diced
  • 1 medium onion finely chopped
  • 1 tsp salt
  • 1/2 tsp Kashmiri red chilli powder
  • 1 tsp coriander powder (dhania)
  • 1/2 tsp turmeric powder (haldi)
  • 1/2 tsp amchoor (dry mango) powder


  • Clean and wash the laal saag leaves retaining the soft stems. Chop them roughly and keep aside.
  • Heat mustard oil to the smoking point and let it cool a bit. Add in cumin seeds, bay leaf, and red chillies. Allow to crackle.
  • Add in the chopped garlic and saute for a minute. Add the chopped onions. Saute until the onions are translucent.
  • Add in the potatoes. Mix well. Saute for a few minutes.
  • Now add in the dry masalas – salt, Kashmiri red chilli powder, coriander powder, and turmeric powder. Mix well.
  • Add a bit of water, cover with a lid and cook until the potatoes are almost done.
  • Now, add in the chopped laal saag leaves. Saute for 3-4 minutes. Cover with a lid and cook for a few minutes until the liquid dries up and the saag is done.
  • Finish with amchoor powder. Mix well. Check the salt and add more if required.
  • The Aloo Laal Saag (Red Amaranth) Sabji is ready to serve. Serve hot with chapatis or paranthas.


If you enjoyed the video above, subscribe to the Mads’ Cookhouse YouTube channel for a new easy recipe every week.

Pin it for later