Lal Shak Bhaja or sautéed Red Amaranth is a simple and easy Bengali dish made with amaranth leaves, garlic and red chillies. A sprinkling of poppy seeds and topping of peanuts gives this leafy dish a nice crunch. It’s the quickest, easiest garlicky Red Amaranth, making it a nutrient dense side dish! Who said Red Amaranth is boring?
Amaranth comes in a variety of colours ranging from red, gold, green to purple, depending on the area where it is grown. Amaranth leaves are a powerhouse of nutrients. They are packed with essential vitamins and nutrients. They are low in calories, high in fibre and gluten-free.
Health Benefits of Red Amaranth
Lal Shak Bhaja is not only delicious but also packed with numerous health benefits. Red amaranth leaves are:
- Rich in vitamins A, C, and K
- High in minerals like iron, calcium, and magnesium
- Excellent source of dietary fiber
- Loaded with antioxidants
- Low in calories and fat
Incorporating Lal Shak Bhaja into your diet can help boost your immune system, improve digestion, and support overall health.
Lal Shak Bhaja Bengali Recipe:
Lal Shak Bhaja, a quintessential Bengali-style sautéed red amaranth leaves dish, is a simple yet flavorful vegetable preparation that has been gracing Bengali dinner tables for generations. This nutritious and delicious side dish showcases the vibrant red leaves of the amaranth plant, known as “lal shak” in Bengali. The term “bhaja” refers to the cooking method, which involves stir-frying or sautéing the leaves to perfection
This easy Red Amaranth Leaves recipe is one of the best ways to cook Laal Shak! Sauté lal shaak, garlic and red chillies in mustard oil for a nutritious and delicious side dish in minutes! It’s simple, easy and loaded with red amaranth veggie power! Another cracking recipe when you don’t know what to do with all that Lal Shak!
- To make Lal Shaak Bhaja, firstly wash the laal shak well under running water.
- Then immerse it in a bowl of water to loosen any sand or dirt. Allow it to sit for a minute or so and then transfer the shak into a colander. Throw out the water in the bowl, fill with fresh water and repeat the process. Keep changing the water, at least 2-3 times, till it runs clear.
- Now finely chop the red amaranth leaves, including the stems, and keep aside in a colander. Red Amaranth leaves release a lot of water as they cook. So drain and dry the laal shaak as well as you can, before cooking it.
- Also finely chop garlic cloves.
- Heat mustard oil in a kadai over medium high and put in the peanuts. Fry them till they pop and start to brown. Remove and set aside.
- Add kala jeera to the same oil pan and sauté for a few seconds till it splutters. Then put in the chopped garlic cloves and dry red chillies. Sauté over medium heat, till the garlic cloves start to brown.
- Next add the chopped Lal Shak.
- Season with salt and sugar and mix well. Turn the leaves over in the pan, so it gets coated with the mustard oil, garlic and seasoning.
- Cook over medium-high flame till all the water evaporates and the red amaranth is done, while stirring in-between.
- Reduce the flame to low and sprinkle poppy seeds and and fried peanuts.
- Lightly mix and remove from heat.
- Transfer sauteed Red Amaranth into a serving dish.
- Serve Bengali Lal Shak Bhaja with Rice and Tadka Moong Dal.
If you are searching for more leafy recipes, then do try out Spinach Dip.
Lal Shak Bhaja Serving Suggestions
Lal Shak Bhaja Bengali Style pairs wonderfully with a variety of dishes. Here are some serving suggestions:
- Serve as a side dish with steamed rice and dal
- Pair with roti or paratha for a light meal
- Complement grilled or roasted meats
- Serve alongside other Bengali vegetables like Aloo Posto or Chana Dal Chorchori
For a complete Bengali feast, consider serving Lal Shak Bhaja with:
- Bengali-style fish curry
- Steamed rice
- Musoor dal (red lentil soup)
- Begun bhaja (fried eggplant)
- Sweet and tangy tomato chutney
Variations of Sautéed Red Amaranth Leaves
While the traditional Lal Shak Bhaja Bengali Style is delicious on its own, you can experiment with these variations:
- Lal Shak Bhaja with Onions: Add thinly sliced onions to the oil before adding the leaves for a sweeter flavor.
- Lal Shak with Potato: Add diced potatoes for a heartier dish.
- Lal Shak Bhaja with Coconut: Sprinkle grated coconut over the finished dish for added texture and flavor.
- Lal Shak with Lentils: Mix in some cooked red lentils for a protein boost.
Tips for Perfect Lal Shak Bhaja
To ensure your Lal Shak Bhaja Bengali Style turns out perfectly every time, keep these tips in mind:
- Choose fresh, vibrant red amaranth leaves for the best flavor and nutrition.
- Wash the leaves thoroughly to remove any dirt or grit.
- Don’t overcook the leaves – they should retain some texture and a bright color.
- Use mustard oil for an authentic Bengali flavor, but feel free to substitute with vegetable oil if preferred.
- Adjust the spice level by adding or reducing the number of chilies.
- For a smoother texture, you can finely chop the leaves instead of leaving them coarsely cut.
- Store any leftover Lal Shak Bhaja in an airtight container in the refrigerator for up to 2 days.
Sautéed Red Amaranth Leaves Recipe details below:
Lal Shaak Bhaja Bengali Recipe
Ingredients
- 250 grams Amaranth leaves (Lal Shak)
- 6 garlic cloves
- 2 dry red chillies
- ¼ tsp kala jeera
- ¼ tsp salt
- ⅛ tsp sugar
- 1 tbsp peanuts
- ½ tsp poppy seeds
- 3 tsp mustard oil
Instructions
- Clean and wash the Red Amaranth leaves well. Then soak the leaves in a basin of water and let sit for a minute. Transfer the leaves into a colander. Dump the water in the basin, fill with fresh water and repeat the process till all the water runs clear.
- Now chop the lal shaak leaves finely and put them in a colander. Also chop garlic cloves finely.
- Heat mustard oil in a kadai. Drop the peanuts into the hot oil and fry till they brown. Remove and keep aside.
- Next temper the oil with kala jeera. Once it starts to splutter put in the garlic cloves and dry red chillies. Fry for a minute, till the garlic gets some colour.
- Now add the laal shak (red amaranth leaves). Add salt and sugar, mix well and cook the leaves over medium flame.
- As the laal shak wilts, it releases water. Cook till all the moisture evaporates and the dish is almost dry, while stirring intermittently.
- Sprinkle poppy seeds and mix well. Garnish with fried peanuts.
- Serve Red Amaranth Leaves Stir Fry with rice and dal.
