RED SPINACH RECIPE

LAL MAAT ALOO KI SABJI / RED SPINACH COOKED WITH POTATO /TAMBDI BHAJI /AMARANTH

Indian Red spinach is known for its high nutritional value including iron, vitamins and minerals.

Doctors opine that the brighter your food colour is, the better it is for your health. Red spinach tops the charts when it comes to offering health benefits. It is full of iron to prevent anaemic conditions. Loaded with Vitamin C and other natural anti-oxidants Red spinach can strengthen your immune system and make you hale and hearty.

Red spinach is a good source of nutrition and is used for medicinal purposes as well. The leafy vegetable has a red liquid in its stem, which is responsible for the red colour that we see on the stems and leaves.

Benefits Of Red Spinach Rich in calcium and niacin, the leafy vegetable is a must include in your daily diet. From being used as an ingredient in soups to being used to cure calcium deficiency, red spinach is your ultimate answer for a healthy life.

Red color in most fruits and vegetables contain antioxidants that reduce the risk of developing atherosclerosis, hypertension and high cholesterol.

Red spinach has the ability to improve blood flow and contains iron which fights anemia. The anti-oxidant rich spinach can eliminate the toxins from our body. The fibers in it are essential for the healthy functioning of the liver. Spinach fights many respiratory diseases and the beta carotene helps ease asthma.

INGREDIENTS

• 1 bunch of Red Spinach/laal maat
• 1 onion finely chopped
• 2 medium sized potatoes, peeled and chopped into small cubes
• 3 garlic cloves crushed
• 2 green chillies
• 1 pinch asafoetida
• 1 tsp jeera
• 1 tsp red chilli powder
• 1 tsp  coriander powder
• ¼  tsp haldi (turmeric)
• 1 tbsp oil
• Salt to taste

METHOD

Pluck the leaves with tender stem .Wash it thoroughly and chop it .

Heat oil in a pan on medium heat .

Add jeera seeds and allow it to splutter.

Now add onion + green chillies + garlic and stir fry till translucent.

Lower the flame and add chilli pwdr + asafoetida + turmeric + coriander powder and stir fry for few seconds .

Now add  the potatoes, mix well .

Cover and cook till the potatoes soften . [ stir in between ]

Now add chopped red spinach and mix well.

Cover and cook for another 2-3 minutes .

The sabji is ready to serve .

We southindian like adding freshly grated coconut , so added I added coconut also .

Add coconut , mix well and off the flame .

 Serve with roti / phulka or even rice.

I like it with plain ghee rice .

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