In Bengali households, Lal Shak Bhaja is a popular everyday dish. It is often served as the first course of a traditional lunch menu. During the summer months, fresh red amaranth leaves are in season. This makes Lal Shak Bhaja a regular part of the daily lunch menu in many Bengali homes.
The tender greens have a mild, earthy flavor. Stir fried in mustard oil which is tempered with nigella seeds, green chilies, and garlic to add warmth and aroma. Finally, a generous sprinkle of poppy seeds and crispy fried peanuts brings a delicious nutty crunch.
This simple red amaranth leaves stir fry is light, wholesome, and full of flavor. It is a comforting Bengali classic starter that tastes best with steamed rice and ghee.
Besides its delicious taste, red amaranth leaves are packed with vitamins, minerals, antioxidants, and dietary fiber, making this recipe as nutritious as it is comforting. Whether you’re familiar with Bengali cuisine or trying it for the first time, this easy Lal Shak Bhaja Recipe is a wonderful way to enjoy healthy leafy greens in their simplest and most flavorful form.
Follow this step-by-step recipe to make an authentic Bengali-style red amaranth stir fry(Lal Shak Bhaja) that’s vegan, gluten-free, and perfect for a quick weekday meal.
HOW TO MAKE LAL SHAK BHAJA – STEP BY STEP RECIPE
- Prepare Lal Shak (Amaranth Leaves)
- Take one bunch of fresh red amaranth leaves (lal shak). Pick the healthy leaves and remove the damaged ones.
- Wash the leaves thoroughly 2 to 3 times under running water. This helps remove any dirt or impurities.
- Roughly chop the red amaranth leaves. Keep these aside.
- Frying the Peanuts
- Heat 2 tablespoons of mustard oil in a kadai or frying pan over medium heat.
- Add a handful of peanuts and fry them until they turn crispy and golden.
- Remove the fried peanuts from the pan and transfer them to a plate. Keep them aside for later.
- Tempering the Oil with Spices
- Use the same oil from frying the peanuts.
- Add 1 to 2 dry red chilies and fry them until they turn brown and aromatic.
- Next, add ½ teaspoon of nigella seeds (kalonji/kalojeera). Let it splutter and release its aroma.
- Add 1 teaspoon of finely chopped garlic. Fry until the garlic turns golden brown.
- Add 1 small to medium-sized onion. Sauté until the onion becomes soft and translucent.
- Cooking the Red Amaranth Leaves(Lal Shak)
- Add the chopped red amaranth leaves (lal shak) to the pan.
- Season with salt to taste and add ½ teaspoon of turmeric powder.
- Mix everything well until the spices are evenly combined with the greens.
- The amaranth leaves will release water and gradually reduce in volume as they cook.
- Cover the pan with a lid and cook for 10 to 15 minutes on medium heat until the leaves become tender.
- Final Touches
- The lal shak cooks beautifully in its own juices, bringing out its natural flavor.
- Finally, add 1 teaspoon of poppy seeds (posto) and the fried peanuts.
- For the best texture and taste, remove the skin from the peanuts before adding them.
- Mix everything well with the cooked lal shak.
- Stir fry for another 2 to 3 minutes until all the flavors combine.
Your authentic Bengali Lal Shak Bhaja or red amaranth stir fry is ready.
Serve it hot as a starter with steamed rice and ghee. Enjoy this simple Bengali delicacy as the first course of a traditional lunch meal.
HOW TO MAKE LAL SHAK BHAJA – WATCH RECIPE VIDEO
