A dish from Uttar Pradesh, chaulai ka saag is usually eaten with makki di roti or paranthas. It is also known as Amaranth leaves and is a great source of vitamin A, folate, vitamin c, iron etc. 

1. Heat oil and add cumin, when it splutters, add bay leaf, ginger and the garlic, and saute till a light brown.

2. Add onions and saute till a soft.

3. Add chaulai, salt, garam masala, red pepper, coriander powder and stir till well mixed.

4. Cook over medium heat, uncovered, till soft and cooked through.

Note: you can combine it with boiled potatoes, paneer, carrots or any vegetable that you like the taste of combined with chaulai.