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Assamese amaranth leat stir-fry (Marisa xaag)

I visited my Sister-in-law’s mothers house in Guwahati at the end of the year and was fortunate to be able to spend time in her kitchen learning some truly Assamese recipes. I visited the local market and was surprised, very plesantly, by the variety of fresh and unique ingredients, colocasia stems, elephant apples, varieties of red and green amaranth leaves, garlic chives and so much more. I was fortunate that her wonderful cook, Morumi was a wonderful teacher and so knowledgeable about the ingredients and food. What a joy to learn and enjoy local delicacies. This stir-fry is beautiful, the colors flash green and red and the flavors are wonderful though spicy. These healthy greens are super simple to make and are ones that I truly enjoyed. For more of my recipes, click here.


3 tablespoons mustard oil

1/2 cup onions, finely diced

1 heaped tablespoon ginger paste

8 tablespoons sliced garlic

4-5 green chilies, sliced longitudinally, or to taste

8-10 cups red amaranth leaves and tender stems, sliced rough;y

Salt, to taste

Heat the oil in a pot or wok and add the onions, ginger paste, sliced garlic, and green chilies and fry on medium till the onions are light golden. Add the amaranth leaves and toss till the amaranth leaves are cooked and tender but not completely mushy. Season with salt and taste.

Serve hot in a bowl with Assamese rice roti or chapattis.

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