Tandalja Bhaji | Amaranth Leaves Sabzi | Lal Saag Recipe | Healthy Leafy Greens
Tandalja bhaji, prepared using fresh amaranth leaves, is a simple yet highly nutritious Indian leafy vegetable dish. Naturally rich in iron, calcium and fibre, this bhaji supports blood health and digestion while remaining light on the stomach. Cooked with minimal spices, tandalja bhaji celebrates seasonal greens and traditional vegetarian wisdom.
Preparation Time
10 minutes
Soaking Time
Nil
Cooking Time
10 minutes
Makes
2
INGREDIENTS
- 3 cup chopped taandalja bhaji
- 3 tbsp chopped onions
- 3 tbsp chopped tomato
- 1 tbsp oil
- Pinch of hing
- ½ tsp jeera
- ½ tsp mustard seeds
- ½ tsp garlic paste
- 1 tsp red chilli powder
- ¼ tsp turmeric powder
- ½ tsp coriander powder
- ½ tsp garam masala
- Salt to taste
METHOD
- In a pan heat oil and sauté hing, cumin seeds, mustard seeds.
- Mix in garlic paste, onions, tomatoes and salt.
- Add in red chilli powder, turmeric powder, coriander powder, garam masala and mix well.
- Add in tandalja bhaji and cook for 2 minutes.
- With a masher, lightly mash the vegetable.
- Serve hot.
Chef's Note from Renu Dalal:
Tandalja bhaji, known as amaranth leaves, is a powerhouse green that does not get nearly enough attention in modern kitchens. In Maharashtra, it has been a staple for generations — cooked simply with garlic, green chillies and a touch of oil to let the leaves shine. What I love about tandalja is that it cooks down beautifully in minutes and absorbs flavour like a sponge. It is exceptionally rich in iron and calcium, making it one of the healthiest greens you can eat. Do not overcook it — the leaves should be just wilted and bright.
