Laal Shak Bhaja is an easy-to-make dish consisting of Red Amaranth, Peanuts, and Posto dana that is stir-fried to perfection. This Saag preparation is incredibly tasty and can be enjoyed by all.
After marriage, the girl who loves to cook found a wonderful opportunity to explore new flavors and recipes. Even if the couple came from different religious backgrounds, they managed to accept and learn from each other's traditions. The girl was able to learn different cooking processes and the other was willing to try all the dishes prepared by her. I'm sure you're wondering why I'm talking about marriage and not about Laal Saak Bhaja. I have my reasons, and I'm sure you, as a loyal reader, will be eager to read them.
Variation - Does the recipe of Shak bhaja vary from family to family?
My friend, when it comes to cooking, I have noticed differences between the two families I am a part of. This isn't only applicable to two different religions but is also seen in Bengali food prepared by people of different backgrounds, such as Bangal and Ghoti. For instance, when it comes to making Shag (Green leafy vegetables), my mother only adds Onion and garlic if fish is included, while my in-laws tend to include either onion or garlic while cooking.
In terms of flavor, both recipes are equally tasty, but I personally enjoy adding a bit of garlic when making Laal Shag Bhaja - something my mother strongly disapproves of. Thus, the decision is simple: include garlic or leave it out when making Laal Shag Bhaja.
Laal Saak, also known as Red Amaranth, is a vegetable that is packed with nutrients and vitamins that are essential for maintaining good health. In fact, it is one of the most nutritious leafy greens that you can add to your diet. This superfood is an excellent source of vitamin C, which is a powerful antioxidant that plays a crucial role in the body's healing process. It helps the body to process iron, form blood vessels, repair muscle tissue, and maintain collagen, which is the most abundant protein in the body that is responsible for maintaining healthy skin, bones, and joints.
Red Amaranth Leaves, also known as Red Spinach, Thotakura in Telugu, Tambdi Bhaji in Marathi, Cholai in Hindi, and Hin Choy in Chinese.
In a nutshell, Laal Shag Bhaja is a vegetarian dish made with Red Amaranth Leaves
Laal Saag is nutritionally similar to other leafy greens such as beets, Swiss chard, and spinach. It is an excellent source of vitamins A and K, which are essential for maintaining healthy eyesight, strong bones, and a healthy immune system. It is also rich in iron, which is essential for the production of red blood cells that carry oxygen throughout the body. This makes it an ideal food for those who are suffering from anemia or other iron-deficiency disorders.
In addition to its nutritional value, Laal Saak is also very versatile and can be used in a variety of dishes. It can be eaten raw in salads or cooked in curries, soups, and stews. Its leaves can also be used to make delicious and healthy snacks such as fritters and pakoras. So, if you are looking for a nutritious and delicious vegetable to add to your diet, Laal Saak is definitely worth a try!
A comfort food
Winter's arrival has brought with it a wide selection of fruits and vegetables, including Laal Shag or Red Amaranth. I recently purchased a bunch of this delicious ingredient from the Garia Patuli Market. Preparing Laal Shag Bhaja is a simple process and is often served as a Bong's entrée, usually at the beginning of a meal alongside steamed rice.r.
Ingredients and Instruction - making Lal Shak Bhaja
Preparing Laal Shag Bhaja doesn't require a lot of ingredients. All you need is some Red Amaranth, Poppy seeds, dried red chili, garlic, and Peanuts. A few minutes of stirring and you're done! After that, serve it with some steamed rice, some other dishes, and a blissful night's sleep.
Lal Shak Bhaja is an incredibly delicious and easy-to-make Saag preparation, cooked with Red Amaranth (also known as Laal Saag), Peanuts, and Posto Dana. This traditional Bengali delicacy is bursting with flavor and is the perfect dish to make for any special occasion. The Red Amaranth is sautéed in oil and spices and then combined with the fried peanuts and Posto Dana to create a unique and flavorful dish. This simple yet tasty dish is sure to please even the pickiest of eaters and is sure to be a hit at any family gathering or party. So the next time you are looking for something special to make, why not try Lal Shak Bhaja? You won't regret it!Print
Lal Shak Bhaja is a tasty Saag dish that is simple to make. It is a stir-fry that is cooked with Red Amaranth (also known as Laal Saag), Peanuts, and Posto dana.
- 350g Lal/ Shak/ Laal Shag/ Red Amaranth Leaves / Red Spinach (1 Bunch)
- ½ Tbsp. Posto dana /Poppyseed
- 20g Peanut (handful)
- 2 Dry Red Chili
- 3-4 Garlic Clove
- 1 Tsp Salt
- 2 Tbsp. Mustard Oil
- Wash Laal Shag thoroughly under running water.
- Chop the leaves roughly.
- Take Shag in a microvan safe bowl and cook it for 1 minute in High. If not available with a Microwave oven, then just put Shag in a bowl of boiled water for 5 minutes and drain the water completely after that and use it. This is completely optional if you are sure the Saag is good to use.
- Take Oil in a deep bottom pan and heat properly.
- Fry Whole Peanuts for 2 minutes in medium flame and strain from the oil.
- Temper remaining Oil with dried Red Chili and Poppy Seed and cook on a medium flame for 30 seconds.
- Add freshly crushed Garlic and give the tempering a thorough mix.
- Now add chopped Red Amaranth to the tempering.
- At this point add salt and fried Peanuts too.
- Give the Shag a proper mix using a spatula.
- You will see water coming from the Shag after 1-2 minutes.
- Now cover the pan with a lid and cook on low flame for 3-4 minutes.
- Cook till the water evaporated completely.
- Open the lid and stir continuously for 2 more minutes or till the Shag dried completely.
- Take stir-fried Laal Shag Bhaja out in a bowl and serve hot with steamed rice.
- I prefer to wash Laal Saag 3-4 times before cooking.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Side Dish
- Method: Cooking
- Cuisine: Bengali
- Serving Size: 50g
- Calories: 134
- Sugar: 1.7g
- Sodium: 674mg
- Fat: 11.5g
- Saturated Fat: 1.5g
- Carbohydrates: 6.1g
- Fiber: 2.4g
- Protein: 3.9g
- Cholesterol: 0mg
Keywords: Lal Shag Bhaja recipe, Red Amaranthus recipe, Debjanir Rannaghar, Bengali vegan recipe
Looking for other recipes like this? Try these:
Bengali Vegan Recipes
- Kalojire Bhorta (also known as Kalijira Bata) (with Video Recipe)
- Shojne Phuler Chorchori
- Neem Begun (also known as Stir-fried Neem leaves and Eggplant)
- Titar Dal (also known as Ucche Diye Moong Dal) Recipe with Video
- Bengali Pat Patar Bora (also known as Pat Pata Bhaja Recipe aka Bengali Jute Leaves Fritter)
- Bori Aloor Jhal (also known as Bengali Bori'r Jhal)
- Postor Bora (also known as Bengali Poppy Seed Fritters)
- Sheemer Jhal (also known as Bengali Shorshe Sheem aka Broad Bean Curry with Mustard Paste)
- Jhuri Aloo Bhaja
- Posto Diye Laushak Bhate (also known as Bengali Bottle Gourd leaves Mash with Poppyseed Paste)
Let's connect over the Laal Saak Bhaja recipe
I would love to see a picture if you are making the prawns following my recipe. You can share here at firstname.lastname@example.org. You can use my hashtag #debjanirrannaghar and share it through Instagram as well. and in addition, you can tag me at @foodofdebjani. On Thread, I am available as foodofdebjani!