Amaranth is a leaf vegetable and grain that has been eaten for centuries all over the world. Amaranth seeds have been used since ancient times in Central and Latin America and in the countries of the Himalayas. Amaranth leaves are used across Asia.
Red amaranth is also known as Chinese Spinach. It shares no familiar ties to spinach, but it shares a similar taste. Both stems and leaves have a slightly rough texture but are completely edible. The leaves can be eaten raw as a salad green.
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Main DishNumber of serving: 2Preparation time:
30 Minute(s)Cook time:
500gm chicken, peeled the skin
100 grams of Amarnath leaves, soaked in warm water, blended in a blender
1 large onion, chopped
1 large potato, cut into 8 pieces
5 cloves of garlic, chopped
1 tbs coriander powder
1/2 tea spoon cumin powder
1/2 teaspoon chilly powder
1tbs turmeric powder
Heat oil, add chopped garlic, chopped onions & saute until the onion becomes soft.
Add potato pieces, Amarnath paste. Saute for 4-5mins.
Add turmeric powder, cumin powder, coriander powder, chilly powder & salt. Simmer on low flame.
Add the chicken pieces. Higher the flame. After 5min, add water. Cook on medium fire until chicken is soft & desired amount of gravy is there.
Serve with rice, pulao or roti.