Lal math or red amaranth leaves are generally stir fried or cooked along with lentils. This lal maath mataar bhaji is blanched & blended red amarath leaves gravy cooked with local herbs. This bhaji taste similar to palak paneer / palak matar, with distinct lal maath flavour.
- 1 1/2 cup, Red Amaranth / lal maath leaves, chopped
- 1 small onion, cut
- 1 tomato, cut into 4 pieces
- 2 green chillies
- 10 cashewnut
- 1 pinch cinnamon powder
- 5 peppercorns, coarsely crushed
- 2 teaspoons milk cream / malai
- 1/2 cup fresh peas / mataar (boiled / microwaved)
- 1/2 cup sweet corn (boiled / microwaved)
- 1/2 teaspoon cumin seeds
- 1 teaspoon ghee
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- Salt as per taste
- Jaggery, as per taste
- Blanch lal maath leaves in hot water.
- Grind blanched lal maath with onions, tomatoes, green chilies to smooth paste. Keep aside.
- Heat ghee. Roast cashew nuts and peppercorns, till nuts are brown.
- Add lal maath paste and roast for 5-10 minutes till raw flavour is gone.
- Add turmeric powder, red chili powder, cinnamon powder, salt and jaggery. Mix well.
- Add peas and corn. Mix well. Cover and cook for 5 minutes.
- Add milk cream/malai. Mix well. Simmer for last minute.
- Serve Lal maath gravy bhaji hot with roti / phulka.