Thursday, July 20, 2023

【野苋菜马铃薯】Amaranth Potato Sabji




A bunch of wild amaranth has been growing in our front yard for years. I will pull some out to cook noodle soup each year. 

For some reason, the wild amaranth grew more each year, and I could eat at least several times each year during the summer season.

Today I harvested a handful of very tender wild amaranth to make this potato dish. It is very delicious with multigrain rotis. So thankful for this gift from our mother earth.

1 大把 野苋菜 (市售的苋菜也可以)
2-3 只 土豆
1/2 只 洋葱
1 只 番茄
2 瓣 蒜瓣
1-2 只 绿辣椒

1 小勺 孜然
1 小勺 芫荽粉
1 小勺 食盐
1/2 小勺 姜黄粉
1/2 小勺 印度五香粉 Garam Masala 可无

1 large bunch of freshly harvest wild amaranth (commercially available amaranth will work too)
2-3 medium size potatoes
1/2 onion
1 tomato
2 cloves of garlic
1-2 green chilies

1 tsp cumin
1 tsp coriander powder
1 tsp table salt
1/2 tsp turmeric powder
1/2 tsp Garam Masala optional

1. 把院子里的野苋菜摘了洗净,叶子摘好沥干备用。洋葱、番茄切丁。辣椒和蒜切成末。

2. 马铃薯削皮切滚刀块,油锅或者空气炸锅炸成金黄色。

3. 锅里热上三大勺油,先把孜然如果爆香,加入蒜末辣椒末和洋葱煸炒香。

4. 加入番茄丁和香料煸炒软之后加盐,把马铃薯块入锅翻炒匀之后加入苋菜炒至断生即可。


1. Pick and clean the wild amaranth, pick the leaves and drain for later use. Dice onion and tomato. Mince chili and garlic.

2. Peel the potatoes and cut them into pieces, fry them in hot oil or air fryer until golden brown in color.

3. Heat three tablespoons of oil in cooking pan, sauté the cumin until it cracks, then add minced garlic, chili and onion and cook until fragrant.

4. Add diced tomatoes and spices, cook until soft, add salt, add potato to the pan, stir well, add amaranth leaves and cook until the leaves softened.

Serve with flat bread and yogurt.

No comments:

Post a Comment