A Delicious Vegan Dish

One of the simplest yet most flavorful dishes I turn to, especially when I’m craving something light and nourishing, is Laal Maathachi Bhaji (लाल माठाची भाजी)— Maharashtrian-style sautéed red amaranth leaves. This vibrant, leafy green, packed with nutrients and earthy flavor, pairs beautifully with classic Indian flatbreads like chapati (unleavened whole wheat bread) or bhakri (unleavened millet flour bread). It’s a delicious vegan stir fry that comes together fairly quickly, with just a few ingredients, yet delivers incredible taste and satisfaction. Whether served on the side as part of a larger meal or enjoyed on its own, this humble preparation is a timeless favorite that feels like comfort on a plate.

A Childhood Favorite

Laal Maathachi Bhaji is a cherished childhood favorite that always makes its way onto my plate when I visit my parents in Pune, India. Even here in the US, I keep this connection to home alive by making it whenever I find fresh laal maath i.e. red amaranth leaves a.k.a poohi at Indian grocery stores or farmers markets. They also make a rare and special appearance in the neighborhood grocery stores, packaged as “Red Spinach”.

It’s not an everyday find, but when I do spot them, I grab a bunch without a second thought! The excitement of recreating that familiar taste takes me straight back to my mom’s kitchen. Cooking this dish in my own home allows me to relive those nostalgic moments, savoring the simple, humble flavors that have been a comforting constant in my life.

A nutritional powerhouse

Red amaranth leafy greens are a nutritional powerhouse, packed with a wealth of health benefits. Rich in vitamins A, C, and K, they support immune function, promote healthy skin, and aid in blood clotting. These greens are also an excellent source of essential minerals like iron, calcium, and magnesium, which contribute to strong bones, improved blood circulation, and overall cardiovascular health.

Additionally, red amaranth is high in dietary fiber, aiding in digestion and helping to maintain a healthy weight. Its antioxidant properties help combat oxidative stress and inflammation, making it a valuable addition to a balanced diet for those seeking to boost their overall well-being.

Straightforward Recipe

Just like mom does, I sauté the the leafy greens with plenty of garlic, onion, and a few basic spices like cumin, mustard seeds, turmeric, and a spicy kick from green chilies. This simple and straightforward preparation is the perfect accompaniment to unleavened Indian whole wheat or millet flatbreads. It pairs wonderfully with lasunachi chutney (a dry garlic and coconut chutney) and a simple, unpretentious phodanicha varan (tempered dal). It’s a wholesome meal—quick, easy, light, healthy, and immensely satisfying!

the cooking technique

This recipe for making sautéed red amaranth leaves reflects the typical cooking style from my hometown Pune, in the western part of India, that emphasizes on creating uncomplicated dishes in which the vegetables are delicately spiced and cooked by using simple methods like sautéing. You can try this technique of cooking for any other greens like spinach, chard, collard or mustard greens!

I’ve linked a short video below that I put together for you that you can follow and easily whip up this signature concoction in your own kitchen.

Laal Maathachi Bhaji (Sautéed Red Amaranth Leaves)

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• Author: Vasanti
• Yield: 2 servings 1x

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Description

A versatile recipe for red amaranth leaves that can be adapted for any leafy greens.

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Ingredients

Scale 1/2x1x2x3x

• a bunch (about 1 lb) of red amaranth leafy greens (see FAQs & Notes + Variations)
• 2 tbsp neutral cooking oil
• 1/2 tsp mustard seeds
• 1 tsp turmeric
• 1 pinch asafetida
• 2–3 large garlic cloves, roughly chopped
• 2–3 green chilies, thinly sliced (use less for milder heat)
• 1 small or 1/2 medium onion, roughly chopped
• salt, to taste
• 1 pinch sugar
• 4–5 sprigs of cilantro/coriander leaves, chopped, for garnishing

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Instructions

• Separate the leaves from stems and wash and drain the leaves thoroughly in a colander or salad spinner to remove any dirt (see FAQs & Notes). 
• Chop the greens roughly into bite-sized pieces by stacking the washed leaves to make efficient, uniform cuts.
• Heat oil in a deep sauté pan or a skillet over medium flame.
• Add the mustard seeds along with the turmeric and asafetida.
• When the seeds splutter, add the chopped garlic and sliced green chilies. Sauté for a about a minute before adding in the chopped onions.
• Sauté the onions for 1-2 minutes and then add the chopped leaves into the mix.
• Give it a good stir and season with salt and sugar. 
• Continue sautéing, while spreading the wilted leafy greens in an even layer in the pan.
• Cover and cook over medium low heat for 4-5 minutes.
• Uncover and make sure the leaves have cooked well.
• Garnish with chopped cilantro/coriander leaves.
• Serve hot with chapati or bhakri.