Go Back
Chaulai Saag Recipe featuring fresh amaranth greens and cooked traditional Chaulai Saag, a healthy Indian leafy vegetable recipe rich in vitamins, minerals, antioxidants, and dietary fibre, prepared using fresh amaranth leaves and traditional Indian spices.
Print

Chaulai Saag Recipe | Traditional Amaranth Greens Curry with Health Benefits

Chaulai Saag is a traditional Indian preparation made from the tender leaves of the amaranth plant. Known by different names across India, Chaulai has been cultivated for centuries for both its nutrient-rich leaves and protein-packed grains.
The leaves possess a mild, earthy flavour that pairs beautifully with garlic, onions, tomatoes, and traditional Indian spices.
Course Main Course
Cuisine Himachal, Indian, North India
Keyword #WeightLossSaag #IndianVegetarianRecipes #WinterRecipes #GreenLeafyVegetables #DesiSaag #HealthyIndianFood #SaagRecipes #AmaranthLeaves #HomeCooking #NorthIndianFood, Chaulai Ka Saag – The Forgotten Superfood Saag Everyone Should Eat!, Crispy Aloo Chaulai Saag Recipe, Healthy Chaulai Saag Recipe, High Iron Amaranth Greens for Weight Loss & Glowing Skin, Iron Rich Winter Super food in 15 Minutes 🔥
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 People
Calories 110kcal
Author Madhu Savara
Cost NA

Equipment

  • Sharp knifeChopping boardMixing bowlHeavy-bottom kadhaiWooden spatulaMeasuring spoons

Ingredients

  • 500 g fresh Chaulai leaves
  • 2 medium onions finely chopped
  • 2 tomatoes chopped
  • 5 garlic cloves crushed
  • 2 green chillies
  • 1 teaspoon cumin seeds
  • ½ teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • Salt to taste
  • 2 tablespoons mustard oil or ghee
  • Water as required

Instructions

  • Step 1: Clean the Leaves
  • Separate the tender leaves and remove thick stems. Wash thoroughly in multiple changes of water.
  • Step 2: Chop the Greens
  • Finely chop the cleaned Chaulai leaves.
  • Step 3: Heat the Oil
  • Heat mustard oil or ghee in a kadhai.
  • Step 4: Prepare the Tempering
  • Add cumin seeds and allow them to crackle.
  • Add crushed garlic and sauté until aromatic.
  • Step 5: Cook the Onions
  • Add chopped onions and cook until lightly golden.
  • Step 6: Add Tomatoes and Spices
  • Mix in tomatoes, turmeric powder, coriander powder, green chillies, and salt.
  • Cook until the tomatoes become soft.
  • Step 7: Add Chaulai Leaves
  • Gradually add the chopped leaves while stirring continuously.
  • Step 8: Cook Until Tender
  • Cover and cook for 10–12 minutes.
  • Stir occasionally to prevent sticking.
  • Step 9: Adjust Seasoning
  • Taste and adjust salt if required.
  • Cook until excess moisture evaporates.
  • Step 10: Serve Hot
  • Serve with roti, bajra roti, makki ki roti, or steamed rice.

Notes

Add potatoes for extra texture. Mix spinach with Chaulai for a milder taste. Add paneer cubes for additional protein. Use desi ghee for a richer flavour. Include roasted gram flour for a rustic village-style version.

Common Mistakes to Avoid

  • Overcooking the leaves.
  • Using wilted greens.
  • Adding excessive water.
  • Overpowering the dish with spices.
  • Skipping proper washing.
  • Cooking on very high heat throughout.