Bengali Lal Shag / Red Amaranth Fry  


It is a very rare vegetables that I made it in home as it is rarely available in the market . In English it is known as Amaranth leaves. It is very simple to prepare .

Serving Size: 2

Cooking Time: 20 mins


  1. 1 Bunch Lal Shaak chopped
  2. 2 Cloves Garlic chopped
  3. 1 Dried Red Chilly
  4. Salt to taste

Cooking Procedure:

Take a good bunch of lal shaak and chopped it.


Heat oil in a pan.Add the whole red chillies ( break them first or they might burst ) and the chopped garlic.


Fry a little and then add the chopped leaves.
Stir well.Add salt, cover and cook. When it is done and all water had dried up, remove cover and give a final stir.

Serving Suggestion:

Serve hot. Goes best with hot rice.


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One Response to Bengali Lal Shag / Red Amaranth Fry

  1. Pallavi says:

    I like this Shaak or greens. I sometimes grind it into a pulp and make fish curry with it.. needs spices though..

    Also in the south they make a rice with the pulp.. its quite tasty.. havent tried making it though.

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