INSTANT POT AMARANTH LEAVES STIR FRY – SIDE FOR ROTI ( 5 INGREDIENTS)

Instant Pot Amaranth Leaves Stir fry – Side for Roti – 5 Ingredients 

Amaranth Leaves stir fry . It’s one of our favorite Green leafy Vegetable . I cook this at least twice a week when it’s in season ( Spring and Summer) . It is a dry stir fry I cook on stove top with Yellow Moong dal and Garlic. Need lot of Garlic ( Say 25 or more . They taste good when fried in tadka, 6 for each person ) for the recipe. I added whole Garlic and not crushed one. Cooked Garlic taste good when  you eat in between with the curry  . It takes time on stove top to cook and need stirring in between . So I tried in Instant Pot. Cooked perfectly and not mushy ( 1/4 th time )  . Once cooked transfer to a plate and cool while you saute  Onions and Garlic. So the curry won’t be mushy and you can enjoy dry stir fry. Another important Ingredient is the CURRY POWDER . You can use Store bought or Homemade ( Just a Blend of Red chilli powder , Roasted Cumin and Coriander seeds , Garlic , salt and fresh coriander ) . I added  only 2 tbsp water which is sufficient and also there will be water from washed greens . Unplug it when you see the silver button Pops up and do QPR . Here is the simple recipe with 5 main Ingredients. 

If you cook in the morning and serve for Dinner the taste will be the same .

  Recipe for 4 . Preparation and Cooking time : Less than 30 minutes 

INGREDIENTS : 

1. Amaranth Leaves – One bunch( Wash 3 to 4 times before chopping) 

2. Yellow Moong dal – 1/2 cup ( Soak for 30 minutes)

3. Garlic – 25 to 30 ( for 4 people)

4. Onion – One ( finely chopped)

5. Curry Powder – 1 tbsp ( Blend of Red chilli powder , Coriander and Cumin powder , Garlic cloves (2 to 3) , little salt and fresh coriander ) MORTAR and Pestol

6. Turmeric – 1/4 th tbsp and Salt

7 . Oil – 2 to 3 tbsp or 2 tbsp Oil and 1 tbsp Ghee

8. Water – 2 tbsp 

METHOD :  Pics BEFORE and AFTER Cooking in Instant Pot 

1. Wash Amaranth leaves 4 to 5 times in plenty of water . Chop Onions . Soak Yellow Moong dal for 30 minutes. Wash before and after soaking.

2. Transfer chopped Amaranth Leaves to the inner pot along with washed Yellow Moong dal . Season with salt . Mix well . Add 2 tbsp water .

3. Close lid. Manual 3 minutes . QPR . No water will be left .

4. Transfer to a wide plate and cool before adding to tadka .

5. Wash inner pot . Press saute. When warm add 2 tbsp oil and ghee. Add urad dal , Cumin seeds, Mustard seeds, Broken red chillies , Green chillies , Pinch of Hing. Add Onions and Garlic . Season with salt and Turmeric . Mix well . Close the lid and fry till  onions are light brown . Check whether garlic is cooked with Knife.

6. Add cooked greens and curry powder. Mix gently .

7. Transfer to a wide Pyrex Bowl . Taste for salt and spices and add accordingly .

                      SERVE with ROTI ( INDIAN BREAD ) with Onion and Green chilli or with STEAMED RICE 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.