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Red amaranth curry

Sweta Shet
15 minutes
Prep Time
40 minutes
Cook Time
4 People
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ABOUT Red amaranth curry RECIPE

Red amaranth leaves or tambdi bhaji as it is locally known is a good source of iron and dietary fibre. It is also full of vitamins.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Sauteeing
  • Side Dishes
  • Healthy

Ingredients Serving: 4

  1. Red amaranth leaves - 2 cups, chopped
  2. Tamarind - 1 lemon sized ball
  3. Onion - 1, cubed
  4. Tomato - 1, cubed
  5. Fenugreek seeds - 1/8 tsp
  6. Mustard seeds - 1/2 tsp
  7. Curry Leaves - a handful
  8. Curry powder - 3 tbsp
  9. Oil - 1 tbsp
  10. Salt


  1. Soak tamarind in a cup of hot water for 10-15 minutes.
  2. Heat oil in a kadai. When hot add fenugreek and mustard. Put in the curry leaves. Then add the onion and cook till slightly soft. No need to fry.
  3. Add tomatoes and cook.
  4. Put in the chopped amaranth leaves and fry for about 10 minutes. Add water if moisture is less.
  5. Mash the tamarind in the water and remove the hard bits. Pour all the pulp and water into the kadai. Don't strain, or the gravy becomes very watery. The tamarind pulp gives it thickness.
  6. Add the curry powder and salt. Add water if required. Mix and boil on high flame first and then leave to simmer on low flame till slightly thick. About 20- 25 minutes.
  7. Serve with rice or chapathi.

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Diksha Wahi
Diksha Wahi   Aug-18-2017


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