Ingredients:

2 Beetroot , grated
10 Baby Potatoes
1 cup Green Amaranth Leaves , chopped
1 Onion , sliced
3 cloves Garlic , finely chopped
2 Green Chillies , slit
1 teaspoon Mustard seeds (Rai/ Kadugu)
1 teaspoon Cumin seeds (Jeera)
1 pinch SSP Asafoetida (Hing)
1/4 teaspoon Turmeric powder (Haldi)
1/2 teaspoon Red Chilli powder
2 teaspoon Coriander Powder (Dhania)
1 teaspoon Garam masala powder
Salt , to taste
2 teaspoon Mustard oil

Method:

To begin making the Beetroot, Aloo & Amaranth Leaves Sabzi Recipe, pressure cook the baby potatoes in water for  2 whistle. Let the pressure release naturally and then open the lid and peel the potatoes. Keep aside.
Heat a kadai and add some oil. Once the oil is hot add mustard seeds, hing, cumin seeds and allow it to splutter for few seconds. 
After the seeds have spluttered add the garlic, green chillies and onions and saute till onions are soft.
Once the onions have softened add the baby potatoes and roast for two minutes.
Now add the masalas, haldi, coriander powder, chilli powder and stir well to combine. Once the masalas are well combined into the potatoes add the grated beetroot, salt to taste and stir. 
Add in the Amaranth leaves and combine everything well. Close the pan with a lid and cook till the leaves and beetroot are nearly done. 
Open the lid and stir in the garam masala and cook till the beetroot and amaranth leaves are cooked.
Turn off the heat and transfer the Beetroot, Aloo & Amaranth Leaves Sabzi into a serving owl.
Serve the Beetroot, Aloo & Amaranth Leaves