Winter Special – Stir Fried Amaranth Greens with Grilled Paneer (Chaulai Ka Saag)

 

With Winters come those foggy mornings, dew drops like pearls in the garden, cozy evenings and the lustrous greens, shopping for fruits and vegetables in winters is my favorite chore, each and every vegetable out there in the market looks so fresh and gorgeous that I end up over stocking, it is so hard to resist buying lustrous fresh green leafy vegetables which will soon disappear. 
 
 
Thanks to my mother she has instilled in me the love for winter greens, she use to cook from radish greens to turnip greens, amaranth greens, garlic leaves and those huge plantains of arbi many of the local produce I have forgotten the name also, every Sunday she use to drag us to local Sabzi Mandi (flea vegetable market) and shop for green leafy vegetables, I still remember her words, “I can’t resist myself from overstocking winter greens.” 
 
 
There is a huge difference between Amaranth leaves which are available in South India and North India, here leaves are shorter and comes in two variety, one is totally green and the other one comes in shade of red (which is available only during winters), though in taste there is not much difference.
 
 
This year I got some amaranth seeds from my native so sowed them in pots and waiting anxiously for those giant size red and greenish leaves, it seems they will be ready by January. Adding grilled paneer is optional, I included paneer to have some portion of Protein along with Iron and Vitamins and also to give the stir-fry new dimension.

Recipe: Stir Fried Amaranth Greens with Grilled Paneer (Chaulai Ka Saag)
Yield: Serves 2 – 3
Ingredients:
500g chaulai {amaranth} red leaves
2-3 dried red chilies, broken into halves
1 Tsp cumin seeds
2 – 3 cloves garlic, chopped
Salt, as per taste
2 – 3 Tbsp mustard oil
For Grilled Paneer:
250g Paneer, cut into broad cubes
2 Tsp Cajun Spice
1 Tsp Garlic Powder
1 Tsp red chilli powder
Salt, as per taste
2 Tsp Olive Oil
Method:
For grilled paneer, mix all the ingredients in a bowl until paneer is coated well with spices. Set aside for atleast 30 minutes.
Heat grill pan and grease it with oil, arrange paneer pieces in the pan and grill until golden on both sides.
Transfer to a plate and keep aside.
Wash the amaranth leaves and chop finely.
Heat oil in a deep heavy bottomed pan. Toss in red chillies and cumin seeds. Add garlic and stir till it turns light brown in color.
Add the chopped greens and salt to taste.
Cover and simmer for 15 minutes. Let the water dry and greens turn crisp.
Once cooked transfer to a serving bowl and arrange grilled Paneer on top. Serve hot!!
 

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