Noté (No-tay) shaag Bhaaja - Amarnath leaves stir fry

I love the red Amarnath leaves more than the green variety. When we were in Chennai, never found the red ones. So Ma had sent a few bunches of red Amarnath with Abbas, I made this stir fry and ate to heart's content. But red ones are abundant here in Bangalore. Combo of greens with garlic is a match made in heaven and I add extra doze of garlic than perhaps required coz I am a fanatical garlic lover.

Ingredients:

Amarnath leaves - 2 cups packed, cleaned and chopped

Potato - 1 small, cut into 1"cm squares

Garlic cloves - 8-10, finely chopped

Garlic paste - 1 tbsp

Onion - 1 small, finely chopped (optional)

Red chilly - 1, broken into 3-4 pieces

Nigella seeds / Kala jeera - 1/4 tsp

Oil - 2 tbsp

Salt to taste

Turmeric powder - a pinch

Method:

1. Heat oil in a pan. Add nigella seeds and red chillies. Add chopped garlic and saute till light brown.

2. Add garlic paste and saute till raw smell goes away. Add onion and saute till transparent and pinkish.
3. Add potato pieces and stir till they turn slightly golden.

4. Now add chopped greens, turmeric powder, salt. No need to add water. Greens will release lot of water. Reduce flame immediately and cover with lid.

5. Stir once in 5 mins and cook till greens and potatoes are cooked.

6. Once cooked, remove the lid, increase flame to high and cook till excess water is evaporated.

Note:

1. Along with leaves, tender stems can also be used.

2. Wash greens thoroughly atleast thrice to remove any sand particles from them.

3. I always soak the greens in a big vessel full of water and then remove leaves and put in a colander. Repeat same atleast thrice until the water u soak greens in comes out clear.