Lal Maath Mataar Bhaji

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.

laal maath mataar bhaji


  • 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


  1. Blanch lal maath leaves in hot water.
  2. Grind blanched lal maath with onions, tomatoes, green chilies to smooth paste. Keep aside.
  3. Heat ghee. Roast cashew nuts and peppercorns, till nuts are brown.
  4. Add lal maath paste and roast for 5-10 minutes till raw flavour is gone.
  5. Add turmeric powder, red chili powder, cinnamon powder, salt and jaggery. Mix well.
  6. Add peas and corn. Mix well. Cover and cook for 5 minutes.
  7. Add milk cream/malai. Mix well. Simmer for last minute.
  8. Serve Lal maath gravy bhaji hot with roti / phulka.

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