Separate the amaranth leaves and tender stems. Wash them well and drain the water. Use a colander or a salad spinner to remove excess water.

Heat oil in a wok. Add the cumin seeds, minced garlic, chopped garlic - green chillies and onion in that order and fry for few minutes or till the onion becomes translucent.

Enter Step

Add the chopped leaves, tomatoes, turmeric powder, red chilli powder and salt. Mix properly and cook covered for few minutes.

Cook uncovered for a few minutes more till the water / liquid has dried up.

Serve with roti / chappathi.