Hello everybody, it’s John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, sauteed baby potatoes with beetroot and amaranth leaves. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
For the sautéed sweet potatoes, heat the butter and olive oil in a frying pan over a medium heat. 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. Put the whole unpeeled potatoes in a pan of water.
Sauteed baby potatoes with beetroot and amaranth leaves is one of the most popular of recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Sauteed baby potatoes with beetroot and amaranth leaves is something which I’ve loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. 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:
- Prepare 2 beetroot
- Make ready 12 baby potatoes boiled and peeled
- Get 1 onion long cut
- Make ready 1 cup amaranth leaves chopped and washed
- Get 4 garlic cloves finely chopped
- Take 2 green chilies finely chopped
- Get 1 tbsp mustard seeds
- Prepare 1 tbsp cumin seeds
- Take Pinch hing
- Get 1/2 tbsp red chilli powder
- Make ready 1 tbsp turmeric powder
- Make ready 1 tbsp coriander powder
- Make ready 1 tbsp garam masala
- Get to taste Salt
- Prepare 2 tbsp mustard oil
Resembling spinach in appearance, amaranth leaves come in a few varieties ranging from purple and red to green or gold in colour and are found in the foothills of The Himalayas to the coasts of south Here, the leaves are finely chopped and sautéed with spices, grated coconut, chillies and curry leaves. These deliciously sweet grilled baby potatoes are slightly charred & crispy on the outside & soft No matter what we are having, my Grilled Baby Potatoes with Rosemary are always on the menu. Halve potatoes and place on a cookie sheet. Combine with cracked cloves of garlic.
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. 😊
Description Baby potatoes are the potatoes which are removed from the soil before they are fully developed/ grown. Due to this, you will find that baby potatoes have a sweeter flavour. It usually has a pale brown thin outer skin with a creamy off white interior. A simple sauteed cabbage recipe with potatoes cooked Mauritian style. While my sense of curiosity and culinary adventure is what kindles my enthusiasm for exploring new types of food, more often than not, I am drawn back to the roots at the heart of Mauritian cuisine.
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