Laal Shaak is a very famous Bengali side dish that is paired with rice and ghee. Known as red amaranth in English, this leafy vegetable not only brings a pop of color to your dishes but also packs a nutritional punch.
What is Laal Shaak?
Laal Shaak, a variety of amaranth, is native to tropical and subtropical regions. It thrives in the warm climates of South Asia, making it a staple in Bengali households. The plant’s leaves and stems are typically cooked, often sautéed with minimal spices, to let the natural flavors shine.
The bright red color comes from betacyanins, a type of pigment with antioxidant properties. These pigments are not just pretty to look at—they’re also good for you. Red amaranth is loaded with vitamins A, C, and K, along with minerals like calcium, iron, and potassium. It’s a healthful choice, providing both taste and nutrition in every bite.
The variety of red amaranth that we get here is a little different from the tender red leaves I grew up eating. But taste wise it’s quite similar and something is better than nothing, right?
Ingredients for Laal Shaak Bhaja
Laal Saag or Shaak as we call it in Bengali has very minimal spices and super simple steps.
Red Amaranth Leaves - There are two different varieties. The variety I grew up eating are tender, small maroon leaves. The variety I get here are more bigger leaves and thick stems, and the leaves are a mix of green and maroon.
Garlic - Garlic is very important in this dish. It adds the pungent aroma that goes so well with greens. And this is true for any variety of greens you are preparing.
Dry and Fresh Chili - The Red chili is added in the beginning of the cooking to add aroma and fresh green chili is added for the heat. Depending on your spice level, you can either finely chop the green chilies or add whole.
Black Mustard seeds and Mustard Oil - Black mustard is the only whole spice that I add in this dish. The Saag/or shaak as we call it in Bengali is cooked in mustard oil. Both together, it adds a lovely pungent aroma.
Apart from this, you need salt for seasoning and a little bit of ghee to add at the end.
Steps to prepare
1- In a heavy bottom pan, pour mustard oil and heat it up. Then add the mustard seeds and dry green chili. Stir it around for a few seconds to release the aroma.
2- Add the finely chopped red amaranth leaves and stems, add salt and stir it around. Let it cook for 10 minutes in medium heat. Keep stirring in between.
3- After 10 minutes, the quantity will reduce down a lot. Check for salt and add more if needed. Add ghee for flavor.
4- Add a couple of fresh chili for aroma and heat. You can either chop the chilies or add whole based on your spice level.
Enjoy laal shaak warm with steamed white rice. I also like to add a simple dal on the side.
Here are few dal recipes that will pair very well
One of the most delightful aspects of Lal Shaak is how easy it is to prepare. With minimal ingredients and quick cooking time, it’s perfect for those looking to whip up a healthy meal in no time.
Other Ways to Enjoy Laal Shaak
Lal Shaak can also be incorporated into various other dishes:
- In Lentils: Add chopped Lal Shaak to your everyday dal for an extra dose of greens and a richer color.
- As a Side Dish: Stir-fry with garlic, onions, and chilies for a quick, flavorful side.
- In Smoothies or Salads: While traditionally cooked, you can use young amaranth leaves raw in salads or smoothies for a nutritional boost.
FAQ
Lal Saag has a mild, earthy flavor with a slightly sweet undertone. When cooked, the leaves and stems soften and absorb spices well, making them a great base for a variety of dishes.
While Lal Saag is typically cooked, young, tender leaves can be eaten raw in salads or smoothies. The raw leaves offer a milder taste and can be combined with other leafy greens for a fresh, nutritious boost.
To store Lal Saag, wrap the leaves in a damp paper towel and place them in a plastic or reusable bag in the refrigerator. It is best to use them within 3-4 days for maximum freshness. Alternatively, you can blanch and freeze them to extend their shelf life.
Lal Saag is a fantastic ingredient for those looking to add more greens to their diet while experimenting with new flavors and textures. Whether you’re following a traditional recipe or inventing a new dish, this colorful leafy maroon greens are sure to brighten up your meals!
Laal Shaak
Ingredients
- 1 Big bunch of red amaranth leaves
- 1 tablespoon Mustard oil
- 2 Dry Red Chili
- 2 Garlic cloves
- ½ teaspoon Black mustard seeds
- 2 Fresh green chili
- 1 tablespoon Ghee
- ½ teaspoon Salt
Instructions
- Wash the red amaranth leaves and stems. Chop the leaves along with the stems finely. I don't like to discard the stems, as the stems are quite nutritious.
- In a heavy bottom pan, heat mustard oil and add the sliced or grated garlic along with dry red chili and black mustard seeds. Let it sizzle for 30 seconds to a minute.
- Add the chopped greens, season with salt and stir around to cook the greens.
- In about 5 to 10 minutes, it will cook down a lot. Check for salt and add more if needed.
- Add ghee and green chili and cook for a couple more minutes.
- Serve Laal Shaak warm with rice and daal.
