Notey shaak—Green Amaranth | Bengali leafy greens recipe

notey leaves

💰Cheaper: spinach

Spinach is more readily available and offers similar texture.

cooking oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier while vegetable oil is more economical.

Wash notey leaves thoroughly and chop coarsely.

Heat cooking oil in a pan over medium heat until shimmering.

Add mustard seeds and cumin seeds; sauté until they begin to crackle.

Add chopped onion and sauté until translucent, about 5-7 minutes.

Stir in minced garlic and ginger; cook for 1-2 minutes until fragrant.

Add green chilies and turmeric; cook for another minute.

Incorporate chopped notey leaves and mix well with the spices.

Sprinkle salt and coriander powder; stir to combine.

Add a splash of water to help wilt the leaves, cover, and cook for 5-7 minutes.

Remove the lid and cook until the water evaporates and the leaves are tender.

Squeeze fresh lemon juice over the dish and mix well.

Garnish with chopped fresh coriander before serving.

Cooking Techniques

Spice Level:

Dietary