Published By: Soham Halder

Sabzi of the Day - Warm Up This Winter with Chaulai Saag: The Recipe You Need to Try

Amaranth or Chaulai is not a leafy vegetable; it is healthy, green, and tastes heavenly.

Imagine a green so vibrant and nutrient-packed that it could rival spinach, kale, or any other leafy superstar. Enter the unsung hero of winter greens amaranth leaves. It is ready to add a burst of health and flavour to your plate. Whether you call it chaulai, pigweed, or arai keerai, this winter wonder is more than just another leafy vegetable. Amaranth is a treasure trove of nutrients with centuries of culinary and medicinal history.

The Nutritional Powerhouse

Amaranth leaves are loaded with vitamins A, C, and K, folate, iron, calcium, and potassium. This makes them a one-stop solution for boosting immunity, promoting bone health, and maintaining healthy vision. Plus, they’re low in calories but high in fibre, making them a perfect choice for weight watchers. If you’re looking to balance indulgent winter treats with something wholesome, amaranth leaves have your back.

Why They’re Perfect for Winters

Winters can be tough on immunity, digestion, and overall energy levels. Amaranth leaves are a perfect antidote, thanks to their iron content, which combats fatigue, and antioxidants like beta-carotene, which fend off seasonal colds. Their high potassium levels also help keep blood pressure in check. It is just the kind of balance your body needs during those cosy but calorie-heavy winter months.

Credit: slimnutrifit/@instagram

Culinary Versatility

One of the best things about amaranth leaves is how versatile they are in the kitchen. Their slightly peppery, earthy taste can elevate any dish. However, if you’re craving a comforting, traditional dish, you can’t go wrong with Chaulai Ka Saag.

Chaulai Ka Saag (Amaranth Leaf Curry)

This classic North Indian dish, popular in Uttarakhand and Himachal Pradesh, is a hearty and flavorful way to enjoy amaranth leaves. Perfect for cold winter evenings, it pairs beautifully with makki ki roti (cornbread) or steamed rice. Here’s how to make it:

Ingredients (Serves 3):

  • 1 kg amaranth leaves, washed and chopped
  • 8 cloves garlic, finely chopped
  • 2 medium onions, finely chopped
  • 1/4 tsp asafoetida
  • 2 tsp red chilli powder
  • 1 tsp turmeric powder
  • 2 tsp cumin seeds
  • 1/2 tsp dry mango powder
  • Salt, to taste

Steps:

  • Prep the Ingredients: Start by washing the amaranth leaves thoroughly under running water and patting them dry. Roughly chop them and set aside. Finely chop garlic and onions.
  • Sauté the Base: Heat oil in a non-stick pan. Add asafoetida and cumin seeds, letting them splutter for a few seconds. Toss in the garlic and sauté until aromatic. Then add onions and cook until golden brown.
  • Cook the Leaves: Add red chilli powder, turmeric powder, and salt. Mix well before adding the chopped amaranth leaves. Cover the pan and cook on medium heat for 10-15 minutes, stirring occasionally, until the leaves become tender.
  • Finish with Flavour: Stir in the dry mango powder and cook for another 2 minutes. Remove from heat and serve hot with rice or paratha.

Credit: mamtashahu1980/@instagram

A Winter Staple You’ll Love

The beauty of amaranth leaves lies not only in their health benefits but also in their ability to adapt to both modern and traditional cuisines. As you savour the warmth of Chaulai Ka Saag, remember you’re not just enjoying a meal. Rather, you’re embracing a superfood that has stood the test of time.