Ingredients
- Rajgira (amaranth grains): ½ cup (soaked for 1-2 hours)
- Spinach leaves (washed and chopped): 2 cups
- Onion (finely chopped): 1 medium
- Tomato (pureed): 1 large
- Garlic (minced): 3-4 cloves
- Ginger (grated): 1 tsp
- Green chili (chopped): 1 (adjust to taste)
- Turmeric powder: ½ tsp
- Red chili powder: ½ tsp (optional)
- Cumin seeds: 1 tsp
- Coriander powder: 1 tsp
- Garam masala: ½ tsp
- Salt: to taste
- Oil or ghee: 2 tsp
- Water: 1½ cups (adjust for desired consistency)
Preparation
Heat oil or ghee in a pan. Add cumin seeds and let them splutter.
Add minced garlic, grated ginger, and green chili. Sauté for a minute until aromatic.
Add chopped onions and sauté until they turn golden brown.
Stir in the tomato puree and cook for 3-4 minutes until the oil separates.
Add turmeric powder, red chili powder, coriander powder, and garam masala. Mix well.
Drain the soaked rajgira and add it to the pan. Sauté for 2-3 minutes.
Add water and bring to a boil. Lower the heat, cover, and simmer for 10-12 minutes, stirring occasionally.
Once the rajgira is cooked, add the chopped spinach leaves. Stir and cook for another 3-4 minutes until the spinach wilts and combines well with the curry.
Season with salt and mix thoroughly.
Serving Size: Serves 2-3 people.
Notes
- You can add coconut milk for a creamier texture.
- Adjust the spices based on your taste preference.
