Variety to Cooking Tasty Sauteed baby potatoes with beetroot and amaranth leaves

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To prepare an unforgettable Sauteed baby potatoes with beetroot and amaranth leaves, here are the materials required:

1. Use 2 of beetroot.
2. Prepare 12 of baby potatoes boiled and peeled.
3. You need 1 of onion long cut.
4. Prepare 1 cup of amaranth leaves chopped and washed.
5. Provide 4 of garlic cloves finely chopped.
6. Get 2 of green chilies finely chopped.
7. Use 1 tbsp of mustard seeds.
8. Get 1 tbsp of cumin seeds.
9. Take Pinch of hing.
10. Provide 1/2 tbsp of red chilli powder.
11. Prepare 1 tbsp of turmeric powder.
12. You need 1 tbsp of coriander powder.
13. Take 1 tbsp of garam masala.
14. Provide to taste of Salt.
15. Provide 2 tbsp of mustard oil.

After preparing the ingridients, next you are ready to cook your tasty Sauteed baby potatoes with beetroot and amaranth leaves by following the guidances below:

1. Heat oil in a skillet(kadhai)..
2. Add mustard seeds,cumin seeds and hing and allow them to splutter..
3. Now add garlic,green chilli and onion and saute till the onions turn soft and translucent..
4. Now add baby potatoes and saute for 2-3 minutes..
5. Add all the spices like- turmeric powder,red chilli powder, salt,coriander powder and mix well..
6. Now add grated beetroot and salt. Stir..
7. Now add chopped amaranth leaves. Mix well and close the lid. Cook till the beetroot and amaranth leaves are almost done..
8. Open the lid,add garam masala and cook till beetroot and amaranth leaves are properly cooked..
9. Turn off the heat and remove the sabji in a serving bowl..
10. Serve hot with roti,paratha or daal and rice..
11. Happy cooking and happy eating. 😊.

However, those who appreciate the spiciness and are ready to go to any length to enjoy the best flavor of garlic and potato sautéed in spices will experience the heavenly delight. To grill Toss potatoes with oil, rosemary, salt and pepper. Having these with red, purple and yellow baby pototoes from Loblaws, in Ontario, Canada along. Baby potatoes are simply potatoes that are picked before they reach their full size, and can be from any variety that is grown year-round. These mini spuds can be boiled, roasted or fried and served as a side.

Recipe : Sauteed baby potatoes with beetroot and amaranth leaves

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