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.