Hello everybody, it is me, Dave, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, sauteed baby potatoes with beetroot and amaranth leaves. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Beetroot is also known for enhancing the immune system due to the antioxidants present in them. This is particularly important for babies as their immune Give your baby other vegetables that she will find pleasant like carrots and potatoes. Your baby may not like the earthy flavour of the beets and may.
Sauteed baby potatoes with beetroot and amaranth leaves is one of the most well liked of current trending foods on earth. It is easy, it’s quick, it tastes delicious. It is appreciated by millions every day. Sauteed baby potatoes with beetroot and amaranth leaves is something that I have loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can have sauteed baby potatoes with beetroot and amaranth leaves using 15 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Sauteed baby potatoes with beetroot and amaranth leaves:
- Get 2 beetroot
- Get 12 baby potatoes boiled and peeled
- Get 1 onion long cut
- Take 1 cup amaranth leaves chopped and washed
- Get 4 garlic cloves finely chopped
- Prepare 2 green chilies finely chopped
- Make ready 1 tbsp mustard seeds
- Get 1 tbsp cumin seeds
- Prepare Pinch hing
- Get 1/2 tbsp red chilli powder
- Make ready 1 tbsp turmeric powder
- Get 1 tbsp coriander powder
- Prepare 1 tbsp garam masala
- Prepare to taste Salt
- Prepare 2 tbsp mustard oil
Place leaves on top of each other and cut into strips. Heat oil in a large skillet and cook garlic over low heat, until fragrant. Pan fried potatoes, sweetcorn and beetroot. For the sautéed sweet potatoes, heat the butter and olive oil in a frying pan over a medium heat.
Instructions to make Sauteed baby potatoes with beetroot and amaranth leaves:
- Heat oil in a skillet(kadhai).
- Add mustard seeds,cumin seeds and hing and allow them to splutter.
- Now add garlic,green chilli and onion and saute till the onions turn soft and translucent.
- Now add baby potatoes and saute for 2-3 minutes.
- Add all the spices like- turmeric powder,red chilli powder, salt,coriander powder and mix well.
- Now add grated beetroot and salt. Stir.
- Now add chopped amaranth leaves. Mix well and close the lid. Cook till the beetroot and amaranth leaves are almost done.
- Open the lid,add garam masala and cook till beetroot and amaranth leaves are properly cooked.
- Turn off the heat and remove the sabji in a serving bowl.
- Serve hot with roti,paratha or daal and rice.
- Happy cooking and happy eating. 😊
When the butter is foaming, add the onion and Carve the lamb loin into thick slices and arrange a few slices on top of each sweet potato tower. Sprinkle over the amaranth and coriander leaves and place one. Sweet potatoes are available sporadically year-round, but they're at their sweetest in fall and winter. Sweet potatoes are available sporadically year-round The only thing I changed is that I used one batch of spinach (baby spinach). I love the flavor and smell of the sweet potatoes and curry.
So that’s going to wrap this up for this exceptional food sauteed baby potatoes with beetroot and amaranth leaves recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
