Fresh Amaranth (Red Spinach)

Amaranth Leaves are very similar to spinach in flavor and use. They're beautiful to look at. Its tempting to just keep the bunch as a decorative bouquet.

This time I decided to use mine in Chinese Spinach Curry. This is not a perfected recipe, but I would make it again so I thought it was worth posting.

Thotakura Palakura Tomato Kura

1 tablespoon peanut oil or other mild oil

¼ teaspoon each--cumin, mustard seeds and curry leaves (I think the quantity of these spices should be doubled)

1 big onion - finely sliced, about one cup

2 tomatoes - finely chopped, about one cup

5 green chillies--finely chopped (I used 1 Serrano, which I seeded--5 seemed excessive for our tastes but it needed either more than 1 pepper or to leave in some of the seeds. In other words it lacked heat)

1 teaspoon - ginger garlic paste

½ tsp each- turmeric and salt

1 bunch fresh amaranth (leaves and tender stems) - finely chopped, about 5 cups

1 bunch fresh spinach - finely chopped, about 5 cups

1 can of chickpeas or garbanzo beans, drained and rinsed

Heat oil in a large skillet. Add cumin, mustard seeds and curry leaves and let them sizzle a moment before adding the sliced onion, tomato, green chillies and beans. Also stir in the ginger-garlic paste, turmeric and salt.
Let everything stew together for about 10 to 15 minutes, stirring occasionally.

Now add the fresh amaranth and spinach. Stir to mix and cook covered on medium-high for about five minutes until the leaves wilt. Remove the lid and cook another five minutes if needed. Turn off the heat. Let the curry sit for few minutes so that the flavors mix well.
Serve the curry warm with whole wheat roti (Indian grocery) or brown rice and yogurt.

This dish was good but not great. I think the seasonings need to be intensified. However, serving it with the roti which I warmed in a buttered pan was a very good combination.