Beetroot, Aloo & Amaranth Leaves Sabzi Recipe

A delicious and super healthy sabzi made with beetroot, aloo and amaranth leaves that is stir fried with basic Indian spices and garam masala. Have it for lunch along with dal and phulka.

In association with SS Pandian (SSP Asafoetida) SSPandian, the leading manufacturer of Asafoetida in India brings you the best hing powder.
Archana's Kitchen
Beetroot, Aloo & Amaranth Leaves Sabzi Recipe
1967 ratings.

Beetroot, Aloo & Amaranth Leaves Sabzi Recipe, has all the good ingredients in one dish. The sabzi is simply tossed with hing, tempered cumin seeds and flavoured with red chilli powder, coriander powder and garam masala powder.

Beetroot is  a rich source of magnesium, potassium and copper. Amaranth on the other hand is a powerhouse of Iron and Vitamins. Potatoes have a good amount starch. So therefore this dish will become a well-balanced dish for your everyday diet.

Serve the Beetroot, Aloo & Amaranth Leaves Sabzi Recipe along with phulka, Green Moong Dal Makhani and Sweet Potato & Green Bean Salad by the side to make it a rich and delicious meal. 

If you are looking for more Sabzi recipes here are some : 

  1. Sweet Potato and Carrot Subzi Recipe
  2. Baby corn and Carrot Subzi Recipe
  3. Whole Green Moong Dal Sabzi Recipe

Course: Side Dish
Diet: Vegetarian
Equipments Used: Hard Anodised Kadai (Wok)
Prep in

10 M

Cooks in

35 M

Total in

45 M


4 Servings


  • 2 Beetroot , grated
  • 10 Baby Potatoes
  • 1 cup Green Amaranth Leaves , chopped
  • 1 Onion , sliced
  • 3 cloves Garlic , finely chopped
  • 2 Green Chillies , slit
  • 1 teaspoon Mustard seeds
  • 1 teaspoon Cumin seeds (Jeera)
  • 1 pinch SSP Asafoetida (Hing)
  • 1/4 teaspoon Turmeric powder (Haldi)
  • 1/2 teaspoon Red Chilli powder
  • 2 teaspoon Coriander Powder (Dhania)
  • 1 teaspoon Garam masala powder
  • Salt , to taste
  • 2 teaspoon Mustard oil

How to make Beetroot, Aloo & Amaranth Leaves Sabzi Recipe

  1. To begin making the Beetroot, Aloo & Amaranth Leaves Sabzi Recipe, pressure cook the baby potatoes in water for  2 whistle. Let the pressure release naturally and then open the lid and peel the potatoes. Keep aside.

  2. Heat a kadai and add some oil. Once the oil is hot add mustard seeds, hing, cumin seeds and allow it to splutter for few seconds. 

  3. After the seeds have spluttered add the garlic, green chillies and onions and saute till onions are soft.

  4. Once the onions have softened add the baby potatoes and roast for two minutes.

  5. Now add the masalas, haldi, coriander powder, chilli powder and stir well to combine. Once the masalas are well combined into the potatoes add the grated beetroot, salt to taste and stir. 

  6. Add in the Amaranth leaves and combine everything well. Close the pan with a lid and cook till the leaves and beetroot are nearly done. 

  7. Open the lid and stir in the garam masala and cook till the beetroot and amaranth leaves are cooked.

  8. Turn off the heat and transfer the Beetroot, Aloo & Amaranth Leaves Sabzi into a serving owl.

  9. Serve the Beetroot, Aloo & Amaranth Leaves Sabzi Recipe along with phulkaGreen Moong Dal Makhani and Sweet Potato & Green Bean Salad by the side to make it a rich and delicious meal.

Last Modified On Tuesday, 15 October 2019 05:40
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